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Replicate clay-oven classics at home with this Indian Tandoori Whole Roast Chicken, marinated in spiced yogurt for vibrant color and smoky depth. Deep scoring allows garlic, ginger, and garam masala to penetrate right to the bone while high-heat oven roasting chars the exterior. It is an impressive, high-protein centerpiece bursting with authentic spices.
Prep Time
25 min
Per serving
430kcal
Calories
46g
Protein
Cook Time
75 min
Servings
6 people
Difficulty
medium
5g
Carbs
24g
Fat
1g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
Whisk plain yogurt, lemon juice, ginger paste, garlic paste, Kashmiri chili powder, cumin, garam masala, turmeric, and salt in a large bowl for the marinade.
Rinse whole chicken, pat dry, and make deep slits into the breast, thighs, and legs with a sharp knife.
Rub the tandoori yogurt marinade all over the chicken, pushing mixture deep into scored slits and cavity.
Cover and refrigerate for at least 4 hours, or overnight.
Preheat your oven to 200°C.
Place marinated chicken on a wire rack inside a roasting pan and drizzle with melted butter.
Roast in the oven for 1 hour and 15 minutes until internal temperature reaches 74°C and yogurt coating chars in spots.
Remove, rest for 15 minutes, and garnish with fresh cilantro and lemon wedges before serving.
Score the Meat: Making deep cuts allows the marinade to flavor meat all the way through. Use Kashmiri Chili: It provides a vibrant red hue and mild warmth without excessive heat. Let It Rest: Resting the roasted bird keeps juices locked inside before carving.
Yes, bone-in leg quarters or thighs work wonderfully and roast in about 40 minutes.
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