roasted tandoori chicken

Warm spices like ginger, turmeric, cinnamon and cumin mixed with yogurt make the marinade for this simple whole tandoori roast chicken.

https://images.themodernproper.com/billowy-turkey/production/posts/2019/Roasted-Tanddoori-Chicken-13.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1599769635&s=d85a90a956f6de493400d0bf47bbf15f

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Roasted Tandoori Chicken

Stonyfield Whole Milk Greek Yogurt

lemon juice

garlic,

tsp turmeric

tbsp chili powder

cayenne powder

tsp cinnamon

tsp cumin

cilantro

salt (adjust

tsp black pepper

(3.5-5 lb) whole chicken, spatchcocked (cavity parts discarded)

https://images.themodernproper.com/billowy-turkey/production/posts/2019/Roasted-Tanddoori-Chicken-13.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1599769635&s=65d659d21fc7494518934edec6a2d2e2

https://images.themodernproper.com/billowy-turkey/production/posts/2019/Roasted-Tanddoori-Chicken-13.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1599769635&s=1387e36c909d37c85af0802ebbf49284

In a medium sized bowl combine yogurt, lemon juice, ginger, garlic along with all herbs and spices

Mix well and coat chicken entirely in yogurt mixture

Arrange chicken on a baking sheet that is lined with a cooling rack (for extra crispy skin, no worries if you don’t own one)

Bake chicken on center rack for 15 minutes per lb, about 1 hour 25 minutes or until internal temp of the chicken reads 165°F

Serve the chicken with fresh cilantro, basmati rice and our favorite recipe for raita

This recipe was so good. I used chicken thighs instead and cooked as instructed below in the comments. The salt in the recipe is definitely too much but overall incredibly tasty!

OMG! My first authentic Indian dinner. I used boneless, skinless, thighs - but the Tandoori sauce is the bomb! Served with the Raita, basmati rice and naan. Thank you for the inspiration! I didn't know I could make Indian food as good as my favorite takeout.

Excellent recipe. Check the raita recipe elsewhere on this site to serve with. Maybe 15 min of brainless prep, marinated about 4 hours, and then took about 1h20 to roast the bird. Saved!

I tried this recipe using coconut milk as a substitute for the Greek yoghurt and it turned out absolutely sensational. Best tandoori chicken recipe I have ever tried. The flavours are incredible and the chicken is so tender and juicy. I will be making this for  my family many years to come!

I had bought some boneless skinless chicken thighs and wanted to make some tandoori chicken for dinner. I ended up using your marinade on the chicken. I let the chicken rubbed down with the marinade sit in the fridge for about 3 hours and the  baked them in a 425° oven for about 30 minutes.  Paired the chicken with basmati rice, naan and a cucumber salad made with cucumber, tomato, and onion in a garlicky yogurt cilantro lemon dressing. I made the dressing when I marinated the chicken and let it hangout in the fridge until almost serving time then added the cucumber, tomato and onion. Wow that marinade is fantastic and definitely a keeper. The entire meal all blended together so perfectly. Leftovers today were even better.  Thanks for such a amazing recipe

This was SO delicious and just about perfect! My chicken took much longer to cook, but resulted in even crisper skin and was still moist inside. Wow.

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Roasted Tandoori Chicken

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