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tandoori chicken

roasted tandoori-style chicken

  • Author: jenny goycochea
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 3-4 servings 1x
  • Category: dinner
  • Cuisine: indian
  • Diet: Gluten Free



Tandoori Chicken:

1 3-4lb whole chicken, spatchcocked, innards discarded (see above tutorial)
3/4 cup full-fat yogurt or greek yogurt
3 cloves garlic, chopped
1 tablespoon freshly grated ginger root
1/2 serrano pepper, sliced
1 tablespoon tomato paste
2 tablespoons Indian chili powder (see above)
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 lemon, juiced
2 teaspoons kosher salt


1 cup full-fat yogurt
1/3 cup whole milk
1 persian cucumber, grated
1/2 serrano pepper, thinly sliced
1/2 teaspoon ground cumin
1/4 cup chopped cilantro
1/4 teaspoon dried mint
1/2 teaspoon kosher salt
1 tablespoon lime juice

For Serving:
steamed basmati rice
sliced red onion
sliced cucumber
naan bread


  1. Using a paper towel, pat your chicken very dry all over and set it on a wire rack set over a rimmed baking sheet.
  2. In a food processor or blender, combine the remaining ingredients for the tandoori chicken and pulse until the mixture is smooth and well-combined. Spread the mixture all over the chicken (on both sides) until it’s completely coated. Place in the refrigerator (on the baking sheet) uncovered for 4-8 hours.
  3. Preheat an oven to 425 degrees F. Remove the chicken from the fridge and place it in the oven. Roast for 50 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F on a probe thermometer. Allow the chicken to rest for 10 minutes before cutting up and serving.
  4. To make the raita: combine all the ingredients in a small bowl and stir until well combined. Store in an airtight container in the fridge until ready to use.

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