Tandoori Whole Roasted Chicken
Why this recipe works
- Deeply spiced marinade: Yoghurt carries the garlic, ginger, lemon and ground spices into the slashed chicken, giving the meat flavour beyond the surface.
- Charred edges, juicy meat: Starting hot encourages colour and light charring, while lowering the oven temperature helps the chicken cook through without drying out.
- Better with time: The chicken can marinate ahead, and an overnight rest in the fridge gives the spiced yoghurt more time to season the meat.
Get the most out of this recipe
Adjust the heat
- For less heat: Use mild chilli powder in place of Kashmiri chilli, or reduce the chilli slightly while keeping the cumin, coriander and garam masala for depth.
- For more heat: Add a hotter chilli powder alongside the Kashmiri chilli if you want sharper heat without losing the vivid colour.
- Keep the heat rounded: Serve with lemon and fresh coriander, or add a cooling yoghurt-based side to balance the spice and char.
Timing notes
- Marinate for depth: A short marination seasons the surface, but overnight marinating gives the yoghurt and spices time to work into the slashes.
- Take the chill off: Let the marinated chicken sit out while the oven heats so it roasts more evenly from edge to centre.
- Rest before carving: Resting for 15 minutes helps the juices settle, making the chicken easier to carve and less likely to dry out.
Authenticity notes
- Oven-roasted adaptation: Traditional tandoori chicken is cooked in a tandoor; this version uses a very hot oven to create similar charred edges and concentrated spice flavour.
- Why Kashmiri chilli matters: Kashmiri chilli is prized for its red colour and gentle warmth, giving the marinade its recognisable appearance without overwhelming heat.
Common mistakes
- Skipping the marinade time: Roasting straight after coating gives a flatter flavour; even a brief rest helps the seasoning cling and penetrate.
- Letting the top scorch too far: Some charring is desirable, but if the surface darkens too quickly, lower the oven temperature slightly and continue roasting until the thigh is cooked through.
- Relying on colour alone: The outside can look deeply roasted before the centre is ready, so check the thickest part of the thigh and ensure the juices run clear.
Equipment you'll need
Ingredients
Instructions
- Pat the chicken dry. Using a small sharp knife, make deep slashes across the breast, thighs and drumsticks so the marinade can penetrate.
- In a mixing bowl, combine the yogurt with the zest and juice of 1 lemon, then finely grate in the garlic and ginger. Stir in the ground cumin, ground coriander, ground Kashmiri chili, garam masala, fine sea salt and black pepper until smooth.
- Rub the marinade all over the chicken, pushing it into the slashes and under the skin where you can without tearing it. Cover and marinate in the fridge for at least 60 minutes, or up to overnight for deeper flavour.
- Heat the oven to 220°C (430°F). Set the chicken in a roasting pan and let it sit at room temperature while the oven heats so it roasts more evenly.
- Melt the ghee and brush it over the chicken to help it colour. Roast for 20 minutes, then reduce the oven to 190°C (375°F) and roast for a further 40 to 50 minutes, until the skin is charred at the edges and the juices run clear when the thickest part of the thigh is pierced.
- Rest the chicken for 15 minutes before carving. Finish with the remaining lemon cut into wedges and scatter over the fresh coriander to serve.
Recipe notes
Tips
- For the best flavour, marinate overnight so the spiced yogurt has time to work into the slashes.
- If the top is browning too quickly, turn the oven down by 10 to 20°C and continue roasting until the thigh juices run clear.
- If serving vulnerable groups, make sure the chicken is cooked all the way through and the thickest part of the thigh reaches 75°C before resting.
Substitutions
- Replace ghee with butter for a similar richness and browning.
- Replace ground Kashmiri chili with mild chili powder for less heat and a slightly less vivid colour.
- Replace fresh coriander with fresh mint for a different, cooling finish.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container for up to 3 days. Reheat carved chicken in a 180°C (355°F) oven until piping hot, or freeze portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h (25min active)
- Difficulty: Medium
- Cuisine: Indian
-
Allergens:
Milk
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