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tandoori chicken
dinner

Roasted Tandoori-Style Chicken

Roasted tandoori-style chicken is a flavorful and delicious way to prepare a whole chicken!
Prep Time: 10 minutes
Cook Time: 50 minutes
Makes: 3 -4 servings

Ingredients

Tandoori Chicken:

  • 1 3-4 lb whole chicken spatchcocked, innards discarded
  • 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
  • 2 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 lemon juiced
  • 2 teaspoons kosher salt

Raita:

  • 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
  • Cilantro
  • Sliced red onion
  • Sliced cucumber
  • Naan bread

Instructions

  • Using a paper towel, pat your chicken very dry all over and set it on a wire rack set over a rimmed baking sheet.
  • 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.
  • 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.
  • 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.