Whole chicken marinated in yogurt, tamarind and tomato, roasted until charred and juicy in a home oven.
Tandoori chicken is traditionally cooked in a clay tandoor at extreme heat, but this home-oven version keeps the essential marinade — yogurt as a tenderizer, red chile and garam masala for heat and warmth — while adding tamarind pulp and tomato paste for a tangier, deeper-colored version that leans into the sour notes common in Sindhi cooking. The tamarind cuts through the richness of the yogurt marinade and helps the spice crust caramelize a little more aggressively in the oven. The chicken needs deep slashes cut into the thickest parts of the thighs and breast so the marinade actually penetrates the meat rather than sitting on the skin, and it benefits from marinating overnight rather than a quick 30-minute soak. Roasting at very high heat for the first stretch, then finishing under the broiler, mimics the char a tandoor gives without needing specialized equipment. Served with mint chutney, sliced onion and lime, this is the kind of centerpiece dish made for a Sunday family lunch or a small gathering.
Serves 4
Cut deep slashes into the thighs, drumsticks and breast. Whisk yogurt, tamarind, tomato paste, ginger-garlic paste, chile powder, garam masala, turmeric, salt, oil and lime juice. Rub all over and into the slashes.
Cover and refrigerate at least 4 hours, ideally overnight, for the flavor to penetrate.
Preheat oven to 220C (425F). Roast the chicken on a rack over a tray for 35 minutes.
Switch to broil/grill setting for the final 8 to 10 minutes, watching closely, until the skin chars in spots and the juices run clear at the thigh.
Rest the chicken 10 minutes before carving. Serve with sliced onion, lime wedges and mint chutney.
Score the meat deeply, not just the skin — this is what lets the marinade actually flavor the flesh, not just the surface.
Marinate overnight if possible; the tamarind and yogurt both work as tenderizers and need time to break down the meat properly.
Watch the broiler stage closely — the sugar in the tamarind and tomato paste can burn quickly once it starts to char.
Use chicken thighs and drumsticks only for a version that's harder to overcook than a whole bird.
Grill over charcoal instead of the oven for a more authentic smoky char.
Reduce the tamarind by half for a milder, more traditional tandoori flavor that leans more on yogurt and chile.
Refrigerate carved leftovers up to 3 days. Reheat gently, covered, in a low oven to avoid drying the meat out further.
Tandoori-style roasting has roots in Punjab and the greater Mughal culinary tradition of clay-oven cooking; tamarind-forward marinades reflect the more sour-leaning coastal Sindhi palate, distinct from the milder Punjabi versions.
Yes, bone-in thighs and drumsticks work well and cook a bit faster — check for doneness around 30 to 35 minutes total.
It was likely overcooked or not marinated long enough; a full overnight marinade with yogurt helps keep the meat moist through high-heat roasting.
You can, but you'll lose the charred, tandoor-like exterior that makes this dish distinctive; even 5 minutes under the broiler makes a noticeable difference.
Per serving (350g / 12.3 oz) · 4 servings total
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