Whole Roasted Tandoori Chicken Recipe | Tandoori Chicken Recipe in Oven

Tandoori chicken is one of the popular dish in India which is eaten as a starter or as a main course. As the name suggest, this recipe is made with whole chicken. It has a nice blend of curd and Indian spices. The aroma will make your family hungry and bring them around you. It is easy to prepare and a good way to impress your family. My little one appreciated me for making him a whole chicken. Traditionally, it is made in a cylindrical clay oven called tandoor. But here we are going to make it in regular convection oven.

Whole Roasted Tandoori Chicken Recipe

Recipe Cuisine: Indian | Recipe Category: Barbecue / Grill

Prep Time: 10 mins | Marination Time: 24 hrs | Cooking Time: 1 1/2 hrs | Makes: 1 whole chicken

Ingredients:

Chicken - 1.3 kg

First Marination:

Black pepper - 1/2 tsp

Turmeric - 1/2 tsp

Lemon juice - from half

Ginger garlic paste - 1 tsp

Salt - little

Second marination:

Ginger garlic paste - 1.5 tblspn

Chilli powder - 3 tblspn

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Garam masala - 1 tsp

Tandoor masala - 1 tsp

Curd - 4 tblspn

Lemon - 1/2

Red food color - little, optional

Salt - 1 tsp

Vegetable oil - 1 tblspn

To roast chicken:

Corn flour - 1 tblspn, for dusting

Oil - 3 tblspn

Method:

Wash the chicken thoroughly and pat dry it with a paper towel. Make some deep cuts all over the chicken.

Marinate the chicken with black pepper, turmeric, ginger garlic paste, lemon and salt. Rub well on the gashes and let it sit for 15 minutes.

In a large bowl, take thick curd, ginger garlic paste, chilli powder, coriander powder, cumin powder, garam masala powder, tandoori masala, salt, oil and lemon. Mix everything together.

Apply the paste prepared all over the chicken and rub well to coat evenly on the gashes. Refrigerate for 1 day.

When you are ready to bake the chicken, remove the chicken before 1 hour. Sprinkle 1 tsp of corn flour over the chicken. Tie the legs together with a small thread.

Preheat the oven to 200 C. Brush it with oil all over the chicken and bake the chicken for 1 to 1 1/2 hours. Flip the chicken every 15 minutes and brush with oil.

Roast the chicken till the thigh juices run clear. You can check it with a skewer.

Serve with green chutney.

Note:

• Adjust spices according to the weigh of your chicken.
• Flip chicken and brush with oil to avoid drying of chicken.
• Marinate it for at least 12 hours for better taste. 24 to 48 hours works best.
• Tie the legs together with a small thread to avoid breaking.

Pictorial:

Keep all your ingredients ready

Wash the chicken thoroughly and pat dry it with a paper towel. Make some deep cuts all over the chicken and do the 1st marination. Add in ginger garlic paste

black pepper, turmeric and salt.

Squeeze 1/2 lemon juice. Rub well on the gashes and let it sit for 15 minutes.

Meanwhile, prepare the 2nd marination. In a large bowl, take thick curd, chilli powder, coriander powder, cumin powder, garam masala powder, tandoori masala, salt, oil

Add in ginger garlic paste

Squeeze the other half of the lemon. Mix everything together.

Apply the paste prepared all over the chicken and rub well to coat evenly on the gashes and inside the leg part.

Cover with a cling wrap and refrigerate for 1 day.(Note: Marinate it for at least 12 hours for better taste. 24 to 48 hours works best)

When you are ready to bake the chicken, remove the chicken before 1 hour. Sprinkle 1 tsp of corn flour over the chicken. (Note: Corn flour adds crispiness to the chicken. I missed to take the picture)

Tie the legs together with a small thread. Place half lemon in it.

Preheat the oven to 200 C. Brush it with oil all over the chicken

and bake the chicken for 1 to 1 1/2 hours.

Flip the chicken every 15 minutes and brush with oil.

Turn to the other side and brush with oil for every 15 minutes to avoid drying of chicken.

Open the oven, baste it with oil and bake again

Roast the chicken till the thigh juices run clear. You can check it with a skewer or knife. It took 1 1/2 hours to cook.

Serve with green chutney.