Though it may not be totally authentic to its Indian roots, a yogurt marinade and pre-made tandoori spice blend make this whole roasted chicken one of the most tender and flavorful birds you’ll ever eat. Be sure to plan ahead – this recipe needs at least 16 hours of marinating for best flavor!
Satisfy your sweet tooth with this easy-to-make recipe for Tandoori Roasted Chicken.
1. Info for Tandoori Roasted Chicken
- Cook Time: 1 hr 40 min
- Total Time: 1 hr 40 min
- Servings: 4
- Calories: 273.7 kcal
2. Ingredients for Tandoori Roasted Chicken
- 1 whole roasting chicken (4-5 lb.)
- 1 large clove garlic
- 2 1/4 tsp. salt
- 1 cup plain whole milk yogurt
- 3 Tbsp. tandoori spice mix (divided)
- tandoori seasoning
- nonstick cooking spray
3. Directions:
3.1 Prep
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Remove the giblets from the cavity of the chicken and discard.
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Crush the garlic clove with the side of a chef’s knife and discard the papery skin.
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Whisk the yogurt, tandoori spice mix, garlic clove, and salt together in a large mixing bowl.
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Place the chicken in the bowl and turn it 2 or 3 times, until it is thickly coated with the yogurt mixture.
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Cover the bowl tightly with plastic wrap, and refrigerate for 16-24 hours.
3.2 Preheat
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Preheat the oven to 425°F.
3.3 Prep
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Line a baking sheet with aluminum foil, and position a wire rack in the pan.
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Lift the chicken from the bowl of the marinade, allow some of the excess to drip off, and place it breast side up on the wire rack.
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Sprinkle the top of the chicken with the additional tandoori spice mix. Spray the chicken lightly with cooking spray.
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Tie the legs together with kitchen twine, and tuck the wing tips beneath the body of the chicken.
3.4 Oven
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Roast the chicken on middle rack of oven until the thickest part of the breast reaches an internal temperature of 160°F, 60-80 minutes. Keep a close eye on the chicken to make sure the spices and yogurt do not burn.
3.5 Check
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Check to see that chicken is done. Remove from oven or add time as needed.
3.6 Serve
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Allow chicken to rest for 10 minutes before serving. Leftovers may be refrigerated for 3-4 days or frozen for up to 2 months.
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