Whole Oven Roasted Tandoori Chicken Recipe

This recipe is my go-to because it’s the perfect blend of spice and comfort, turning a simple chicken into an aromatic feast that transports me straight to a cozy and vibrant kitchen. Plus, the yogurt marinade keeps the chicken incredibly juicy, and the spices give it that irresistible flavor punch that reminds me of homemade meals full of love and warmth.

The amalgamation of fresh lemon juice, plain yogurt, and a panoply of spices like coriander, cumin, and garam masala forms a wonderfully fragrant marinade that seeps deep into the meat of a whole chicken. This tandoori dish gets its luscious flavor from an infusion of garlic, ginger, and smoked paprika.

Each ingredient plays a part in creating a seemingly easy yet unfathomably complex flavor that makes this dish a summer barbecue standout.

Ingredients

Unflavored Yogurt: Contributes to a velvety texture and sharp flavor, softens poultry, and is a good source of protein.

Lemon Juice: Offers a lively, citrus taste, and assists in softening and making it more clear.

Ginger Fresh: Brings warmth and spiciness, helps with digestion, and has anti-inflammatory properties.

Garlic: Imparts powerful taste, with antibacterial and heart-healthy properties.

Garam Masala: A warm, aromatic spice mix that enriches with depth and complexity.

Turmeric: Imparts earthy flavor and a beautiful golden color, and is the best anti-inflammatory and antioxidant spice on the planet.

Cumin: Gives a rich, nutty taste, assists digestion, and boosts the overall flavors of a dish.

Ingredient Quantities

• 1 whole chicken (about 3-4 pounds), cleaned and patted dry
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 inches fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt, or to taste
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1 tablespoon ground fenugreek leaves (kasuri methi)

Instructions

1. In a big mixing bowl, blend together all the following ingredients:
Yogurt, 1 cup
Lemon juice, ¼ cup
Vegetable oil, ¼ cup
Minced garlic, 4-6 cloves (to taste)
Grated ginger, 2 tablespoons
Ground spices:
– Cumin, 1 teaspoon
– Coriander, 1 teaspoon
– Turmeric, 1 teaspoon
– Garam masala, 1 teaspoon
– Chili powder, 1-2 teaspoons (to taste)
– Smoked paprika, 1 teaspoon (optional)
– Salt, 2 teaspoons (or to taste)
– Freshly ground black pepper, ½-1 teaspoon (to taste)
– Cayenne pepper, ½-1 teaspoon (optional)
– Ground fenugreek leaves, 1 tablespoon (optional)

2. Make slits in the chicken, being careful to cut deeply enough so that the marinade can penetrate properly. Then, put the chicken in the bowl with the marinade and ensure every bit of the chicken is coated—inside and out.

3. Plastic wrap and refrigerating the bowl allows for optimum flavor infusion from the mixture into the components of the salsa. At least 4 hours is necessary, but overnight is better, for retaining component integrity while the salsa amplifies in flavor.

4. Set your oven to 425 degrees Fahrenheit. (That’s 220 degrees Celsius in the metric system.)

5. Take the marinated chicken out of the refrigerator. For about 30 minutes, allow the meat to come to room temperature before roasting.

6. Set the chicken in a roasting rack that’s been placed in a baking pan, with the breast side facing up. If there’s any marinade left over, pour it over the chicken.

7. Cook the chicken in the oven that has been set to heat for about three-quarters of an hour.

8. Reduce the oven heat to 375°F (190°C) and keep roasting for 15-30 minutes more, or until the chicken is done all the way through and the skin is crisp and browned. You can check that it is done with an instant-read thermometer inserted into the thickest part of the thigh, which should read 165°F (75°C).

9. After cooking, take the chicken from the oven and permit it to rest for 10-15 minutes before slicing.

10. Serve your tantalizing, aromatic tandoori chicken fresh from the oven, much like you would if you had just pulled it off the grill in your backyard. Plating the whole chicken alongside warm, fluffy naan, freshly chopped salad, and rice would—at least in my book—make for a kind of easy dinner that feels somehow a little fancy.

Equipment Needed

1. Large mixing bowl
2. Knife
3. Cutting board
4. Grater
5. Measuring cups and spoons
6. Plastic wrap
7. Roasting rack
8. Baking pan
9. Oven
10. Instant-read thermometer

FAQ

• Q: Can I use chicken pieces instead of a whole chicken?A: Yes, chicken parts like thighs or drumsticks can be used. Just alter the cooking time to fit them.
• Q: Is there a substitute for kasuri methi?A: It can be omitted, or a taste-alike pinch of fenugreek powder can be used instead.
• Q: How long should I marinate the chicken?A: For best results, let the meat soak in the marinade for not less than 4 hours. You can let it sit overnight for even more flavor.
• Q: Can this be cooked on a grill?A: Certainly, the grilling gives the food an incredible smoky taste. Cook the chicken over a medium flame until the meat reaches an internal temperature of 165°F (74°C).
• Q: Is smoked paprika necessary?A: For a deep flavor, go with smoked paprika, but regular paprika works in a pinch.
• Q: How spicy is this recipe?A: It has a medium level of heat, but you can adjust the amount of cayenne pepper to your liking.
• Q: Can I make it dairy-free?A: You can replace the yogurt with a non-dairy alternative such as coconut yogurt.

Substitutions and Variations

Unflavored yogurt: Use Greek yogurt or coconut milk in place of plain yogurt. If looking for a dairy-free option, coconut milk works well.
Lemon juice. Substitute with lime juice or white vinegar.
Vegetable oil: Use canola oil or melted coconut oil instead.
Cumin, ground: If you cannot find cumin, consider using ground caraway seeds or ground coriander.
Garam masala: Substitute with curry powder or a mixture of ground cinnamon and cloves.

Pro Tips

1. Marinade Magic For maximum flavor infusion, make sure to marinate the chicken for at least 8 hours or overnight. This allows the spices and yogurt to deeply penetrate the meat, resulting in a more flavorful and tender outcome.

2. Uniform Slits When making slits in the chicken, ensure they are uniform and spread evenly over the surface. This not only helps the marinade penetrate better but also allows the chicken to cook more evenly.

3. Room Temperature Before Roasting Allow the marinated chicken to come to room temperature before roasting. This step ensures that the chicken cooks evenly and prevents the outside from drying out or overcooking while the inside is still chilled.

4. Use a Meat Thermometer To ensure the chicken is perfectly cooked, use an instant-read meat thermometer. Aim for an internal temperature of 165°F (75°C) in the thickest part of the thigh, avoiding any guesswork for doneness.

5. Resting Period Allow the chicken to rest for 10-15 minutes after roasting. This resting time helps the juices redistribute within the meat, leading to a juicier and more tender bite when you slice into it.