👉 Browse all our recipes for inspiration
Full Tandoori Roast Chicken
Serves 4-5 people
🐓🔥 This show-stopping dish brings authentic tandoori flavours straight to your home oven. Marinated in aromatic spices and yogurt, then roasted to perfection, this chicken is incredibly juicy with a beautiful charred exterior. Perfect for weekend dinners, celebrations, or when you want to impress your guests with minimal effort.
Ingredients
- 1 whole skinless chicken (approx 1.2kg)
- 2 tbsp Kashmiri chilli powder
- Juice of 1 lime
- 100g thick yogurt
- 1 ½ tbsp ginger and garlic paste
- ½ tsp ground black pepper
- ½ tsp dry fenugreek leaves (Kasuri methi)
- ½ tsp ground garam masala
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- 4 tbsp oil
- 1 tsp red food colouring (optional)
- ¼ tsp chaat masala (optional)
- Salt to taste
Method
1. Make shallow incisions into the chicken's breasts, thighs, and legs. In a mixing bowl, combine 1 tbsp of Kashmiri chilli powder, ½ tsp of salt, and the juice of ½ lime. Rub this mixture inside the chicken thoroughly. Allow it to rest for 15 minutes.
2. In a separate bowl, add the yogurt, ginger and garlic paste, ground black pepper, the remaining 1 tbsp chilli powder, fenugreek leaves, garam masala, ground cumin, ground coriander, turmeric, the remaining ½ tsp salt, and the remaining lime juice. Add the oil and the food colouring (if using). Mix well.
3. Rub this marinade into the chicken thoroughly, making sure to get into all the incisions. Let it rest for at least 1 hour; overnight in the fridge if you have the time for deeper flavour.
4. Preheat the oven to 240°C (fan). Place the chicken on the bottom shelf and cook for 15 minutes.
5. After 15 minutes, brush the chicken with melted butter or oil, then turn it over. Reduce the heat to 200°C (fan).
6. Continue to cook for another 35-40 minutes, basting with oil or melted butter every 15 minutes. The chicken is done when the internal temperature reaches 75°C in the thickest part of the thigh, or when the juices run clear.
7. Remove from the oven and let it rest for 5-10 minutes. Sprinkle with chaat masala (if using) and serve hot with a side of mint raita and sliced onions.
Notes
✓ Marinate overnight for the most flavourful, tender chicken.
✓ Don't skip the incisions - they help the marinade penetrate deep into the meat.
✓ Use a meat thermometer to check doneness - chicken should reach 75°C internal temperature.
✓ Let it rest for 5-10 minutes after cooking for juicier meat.
✓ Basting regularly keeps the chicken moist and adds extra flavour.
Prep time: 20 minutes (plus marinating) | Cook time: 50-55 minutes | Total time: 70-75 minutes (plus marinating)