Tandoori Roast Chicken

Tandoori roast chicken – Whole chicken marinated with homemade tandoori paste and then baked to perfection! A classic yet surprisingly easy to make at home.

When I talk about Indian food, tandoori chicken is the first dish that comes to my mind. Ok, maybe the second, right after butter chicken. Anyway, these classic recipes hold a special place in my heart.

This is the one dish that has conquered the entire world. The spicy, smoky flavor of the chicken is totally irresistible.

I can honestly say that the tandoori paste used in this recipe is out of this world. It’s a simple marinade made with few spices. You can always use store bought paste in this recipe, but “homemade” is what makes this tandoori marinade so special.

Roast chicken is probably one of the favorite choices for a perfect Sunday dinner. In fact, this is my favorite,  too!

Before marinating the chicken, remember to score the thighs, so the marinade will flavor the chicken inside out.

Tandoori chicken is usually cooked in tandoors or clay ovens. This is the secret behind the smoky flavor of the chicken. But a regular kitchen may not be equipped with tandoors. So this tandoori roast chicken recipe is customized for foodies like me who will love to try their restaurant favorite at home.

I served this tandoori chicken with naan.  You can also try rice or even bread with this roast chicken. Leftovers make a great filling for sandwiches or wraps. You can also toss them with noodles, pasta, or add as a pizza topping. Brilliant!

 

Yield: 5

Tandoori Roast Chicken

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This Indian version of roast chicken takes only few minutes to prepare, and then the oven does all the work.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 1.2 kg whole chicken
• Tandoori masala paste (recipe link below the recipe)
• Veggies of your choice, if desired (I used baby potatoes and baby carrots)

Instructions

1. Preheat the oven to 220 degree Celsius.
2. Rinse chicken under cold running water. Pat dry with a paper towel. Set aside.
3. Line a deep baking pan with baking (parchment) paper, and place a wire rack in it. Set aside. Rub the paste all over the chicken. At this stage, you can either pop it straight into the oven or marinate chicken for 6 to 8 hours in the refrigerator.
4. When chicken is ready to cook, place it on the wire rack, and pop it in the oven.
5. During the last 15 minutes of cooking, just turn up the heat to 250 degree Celsius. I do this whenever I roast chicken so that it will get a good color without losing any moisture.
6. Cook for 1 hour, or until juices run clear when chicken thigh is pierced with a skewer. Remove from oven.
7. Stand, covered, for 10 minutes.

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 484Total Fat 33gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 20gCholesterol 211mgSodium 206mgCarbohydrates 2gFiber 1gSugar 1gProtein 66g

***Get the recipe for Homemade Tandoori Paste here.

Like this tandoori roast chicken recipe? Then check out:

• Avocado Tandoori Chicken Sandwich
• Tandoori Chicken Salad