Tandoori Whole Roast Chicken
Why this recipe works
- Layered spice base: Yoghurt carries the ginger, garlic and ground spices, giving the chicken tang, savoury depth and gentle heat.
- Better seasoning: Deep slashes in the chicken allow the marinade to reach the thicker parts of the bird instead of only coating the surface.
- Built for sharing: Roasting the chicken whole makes the dish easy to carve at the table and serve with simple sides, lemon and sliced onion.
Get the most out of this recipe
Adjust the heat
- For a milder version: Use mild chilli powder in place of Kashmiri chilli, or reduce the chilli while keeping the cumin, coriander, turmeric and garam masala for flavour.
- For more heat: Add a hotter chilli powder alongside the Kashmiri chilli rather than replacing all of it, so the marinade keeps its colour and rounded flavour.
- Balance at the table: Lemon wedges and raw red onion brighten the spices and help keep the finished chicken lively rather than heavy.
Timing notes
- Marinate for depth: The chicken needs at least 60 minutes in the marinade, but an overnight rest gives the spices more time to season the meat.
- Mostly inactive time: The hands-on work is mainly making and applying the marinade; the remaining time is chilling, roasting and resting.
- Rest before carving: Let the roast chicken stand for 10 to 15 minutes so the juices settle and the meat carves more cleanly.
Ingredient notes
- Kashmiri chilli: Kashmiri chilli is valued for its vivid colour and moderate warmth, making it a good fit for a tandoori-style marinade.
- Yoghurt texture matters: A thicker yoghurt clings more effectively to the chicken; a looser yoghurt will still work but may coat the bird more lightly.
- Why use ghee: Ghee adds richness and helps the surface brown during roasting. Butter is a suitable alternative if that is what you have.
Texture tips
- Dry the chicken first: Patting the chicken dry before seasoning helps the marinade grip the skin and encourages better browning.
- Use the thigh as your guide: For reliable doneness, check the thickest part of the thigh and look for 75°C (165°F) without touching the bone.
- Control browning: If the top colours too quickly, cover it loosely with foil near the end of roasting so the chicken can finish cooking without scorching.
Equipment you'll need
Ingredients
Marinade and chicken
To serve
Instructions
- Pat the chicken dry, then use a small sharp knife to make deep slashes across the breast, thighs and drumsticks. Season all over with 1 tsp of the fine sea salt and the black pepper, pushing some into the slashes. Set on a tray while you make the marinade.
- In a mixing bowl, whisk the yogurt with the remaining fine sea salt, finely grated ginger root, crushed garlic, the juice of half the lemon, ground Kashmiri chili, ground cumin, ground coriander, ground turmeric and garam masala. The marinade should be thick and vividly coloured. Taste and adjust with a little more lemon juice if you want it sharper.
- Rub the marinade all over the chicken, working 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. Bring the chicken back towards room temperature for 20 minutes before roasting.
- Heat the oven to 220°C (430°F). Melt the ghee and brush a little over the base of a roasting pan, then set the chicken in the pan and brush the top with the remaining ghee. Roast for 20 minutes to start the colour.
- Reduce the oven to 190°C (375°F) and continue roasting for 45 to 55 minutes, until the skin is lightly charred in spots and the juices run clear. If you have a thermometer, aim for 75°C (165°F) in the thickest part of the thigh without touching bone. If the top is browning too quickly, loosely cover with foil for the final 15 minutes.
- Rest the chicken for 10 to 15 minutes before carving so the juices settle. Cut the remaining lemon half into wedges. Thinly slice the red onion and serve alongside the chicken with the lemon wedges for squeezing over.
Recipe notes
Tips
- For the best tandoori-style finish, really work the marinade into the slashes so the spices season the meat, not just the skin.
- If you are cooking for anyone vulnerable, make sure the chicken is thoroughly cooked to 75°C (165°F) in the thigh and that the marinade has not been used as a sauce unless it has been cooked.
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 different colour.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container for up to 3 days. Freeze carved chicken for up to 2 months; defrost overnight in the fridge and reheat in a 180°C (355°F) oven until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (25min active)
- Difficulty: Medium
- Cuisine: Indian
-
Allergens:
Milk
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