You don’t need a tandoor (Clay oven) to make a tandoori chicken. This is an easy Tandoori Chicken Roast recipe and the secret lies in the marinade. The chicken is marinated in yoghurt based marinade and then roasted in the oven. Tandoori chicken is the most popular dish probably after Butter Chicken. Try out this recipe for your regular Sunday roast.
Marinade for Tandoori Chicken Roast
The whole chicken depends on the marinade. It has to be marinated with right blend of spices and for the right amount of time. The ingredients required for the marinade are:
Yoghurt– use plain yoghurt, preferably Greek yoghurt.
Garlic ginger – freshly minced garlic and ginger is key.
Spices – red chilli powder, cumin powder, coriander powder, Kashmiri red chilli, turmeric, garam masala and chaat masala.
Kashmiri Chilli is what gives Tandoori the signature red colour and also takeaway places add red food colouring. That’s why it leaves your finger red. Kashmiri chilli is easily available at Indian grocery store but if you cant get it substitute with paprika.
Chat Masala is tangy and spicy seasoning mix usually added to snacks like Dahi Baray or Papri Chaat. If you are unable to find it you can completely skip it.
Mix marinade , add the chicken, then leave to marinate. For best results marinate for 48 hrs, or 24 hrs, but no less than 12 hrs. If you only have 3-4 hrs at hand cut chicken in smaller pieces.
Bake it in the oven, while turning over once. Don’t throw out the marinade that is on the tray underneath the grill. Brush it over the chicken and bake for another 15 minutes. You can use air fryer as well to cook this roast. If using smaller pieces like drumsticks or Maryland you can grill over barbecue or grill.
Watch How to Make it
What to serve with Tandoori chicken
Tandoori roast chicken can be served with fresh salad. The salad is usually simple garden salad made from lettuce, cucumbers, onions and tomatoes dressed with lemon juice and salt n pepper. Add mint yoghurt and flat bread.
Other Grilled Recipes To Try
Chicken Souvlaki with Tzatziki
Turkish Adana Kebabs
Gola Kebabs
Chapli Kebabs
Tandoori Chicken Roast
Ingredients
- 1 Whole Chicken Skinless Around 1.5 kg
- 1 cup Yoghurt
- 1 tbsp Garlic Crushed
- 1 tbsp Ginger Crushed
- 2 tsp Salt
- 2 tsp Red Chilli Powder
- 2 tsp Kashmiri Red Chilli Alt Paprika
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1 tsp Chat Masala
- 1 tsp Tumeric
- ½ tsp Black Pepper powder
- 2 tbsp. Lemon Juice
- 2 tbsp Vinegar
Instructions
- Preheat Oven to 200°C and 180°C fan forced.
- In a mixing bowl add yoghurt with spices and all ingredients except salt and vinegar. Mix well and set aside.
- Put cuts on chicken, around 1/2 inch deep. Sprinkle salt and vinegar. Rub it into the chicken.
- Pour the prepared marinade over the chicken and rub it thoroughly. Cover the chicken and allow it top marinate for at least 48 hrs. ( See Notes)
- Prepare a tray with grill on the top and place chicken over. Bake for at least 30 minutes. Take it out and pour all the marinade in the tray into a bowl.
- Brush over the marinade chicken and return the chicken back to oven. Bake untill nice colour starts to appear.
Notes
- For best results marinate for 48 hrs, or 24 hrs, but no less than 12 hrs. If you only have 3-4 hrs at hand cut chicken in smaller pieces.
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