A whole chicken marinated in yogurt and warming spices, roasted until the skin chars at the edges like real tandoori chicken.
This dish brings tandoori chicken's signature yogurt-and-spice marinade to a home oven, roasting a whole bird instead of the traditional clay tandoor-cooked pieces. The marinade -- yogurt, ginger-garlic paste, red chile powder, garam masala, and lemon juice -- tenderizes the meat and gives the classic reddish char at high heat, even without live coals. The technique that matters most is double marinating: a first quick marinade of just lemon juice, salt, and ginger-garlic to start tenderizing, followed by the full yogurt-spice marinade for several hours or overnight, which is standard practice in professional tandoori kitchens and makes a real difference in how deeply the flavor penetrates. Roasted hot and finished under the broiler for char, then rested and basted with melted butter, this chicken delivers the smoky, tangy, deeply spiced experience of tandoori chicken using equipment every home kitchen already has.
Serves 4
Score the chicken skin deeply. Rub with lemon juice, half the ginger-garlic paste, and 1 tsp salt. Let sit 20 minutes.
Whisk yogurt with remaining ginger-garlic paste, chile powder, turmeric, garam masala, cumin powder, oil, and remaining salt.
Rub the yogurt marinade all over the chicken, including under the skin. Cover and refrigerate at least 3 hours, ideally overnight.
Preheat oven to 200C/400F. Roast the chicken on a rack for 60-70 minutes until a thermometer in the thigh reads 74C/165F, basting with melted butter twice during roasting.
Switch to broil for the final 3-5 minutes, watching closely, until the skin chars at the edges like a tandoor finish.
Rest 10-15 minutes before carving. Serve with lemon wedges, sliced onion, and mint chutney.
Score the chicken skin deeply before marinating -- this lets the marinade actually penetrate the meat rather than sitting on the surface.
Marinate overnight if possible; a short marinade only flavors the surface, while a long one tenderizes the meat throughout.
Use the broiler at the very end for that classic charred tandoori edge -- watch it closely since it can burn quickly.
Use chicken thighs or drumsticks instead of a whole bird for faster, more even cooking.
Grill over charcoal instead of roasting for a smokier, more traditional result.
Reduce the chile powder by half and add extra paprika for a milder, kid-friendly version.
Refrigerate carved chicken up to 3 days. Reheat gently in a low oven covered with foil to avoid drying it out, or slice cold for sandwiches.
Tandoori chicken originated in Punjab, popularized by Moti Mahal restaurant in Delhi after Partition, when Punjabi refugee chefs brought tandoor cooking techniques and yogurt-marinade traditions with them, eventually becoming one of the most recognized Indian dishes worldwide.
Yes, though breasts cook faster and can dry out -- reduce roasting time to about 25-30 minutes and check the internal temperature earlier.
Authentic tandoori color often comes from food coloring in restaurant versions; using extra paprika alongside red chile powder gives a natural, less intense but still appealing color.
Yes, it will still taste good, but the flavor won't penetrate as deeply -- if rushed, cut small slits into the meat to help the marinade reach further.
Per serving (340g / 12.0 oz) · 4 servings total
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