Whole Tandoori Chicken
Bring your favorite Indian restaurant flavors right to your oven with this easy baked tandoori chicken recipe. A bold flavorful and tender chicken with beautifully charred skin even better than the Indian restaurant and at a fraction of the cost.
Servings: 4 servings
Calories: 448kcal
Ingredients
- 1 Tablespoon Kashmiri red chili powder
- 1 Tablespoon Garam Masala
- 1 ½ teaspoons coriander
- 1 teaspoons cumin
- ½ teaspoon turmeric
- Juice of one lime
- 1 Tablespoon ginger paste
- 7 garlic cloves chopped
- ½ cup whole milk Greek yogurt
- ¼ cup avocado oil
- Salt to taste
- 2.5-3 pounds whole chicken
Instructions
- In a small bowl combine all the spices, lime, yogurt, garlic and oil.
- Pat dry the chicken with paper towel. Place the chicken breast side down on a cutting board.
- Using a good pair of kitchen scissors remove the backbone by cutting both sides of it.
- Flip over the chicken and use your two hands to press firmly on the breasts to flatten it.
- Cut slits in the thighs and breasts making sure not to detach the skin
- Pour the marinade over the chicken and rub the chicken in all directions and making sure the marinade goes into the slits as well.
- Cover, refrigerate and let it marinate for 4-24 hours.
- Preheat oven to 375F
- Line a baking sheet with foil and place a rack on top then spray with oil.
- Take the chicken out of the marinade and place it over the roasting rack.
- Bake for 30 minutes then take it out and baste with leftover marinade or the dripping of the pan if you do not have excess marinade.
- Return to oven and continue to bake for 20 minutes then baste the chicken again.
- Return to oven and continue to cook for another 15-20 minutes or until chicken is done.
- Move the chicken to the upper rack and broil on high for 5-10 minutes until nicely charred.
Notes
- Use 2 teaspoons of Kashmiri red chili powder for medium heat, you can decrease or increase depending on your liking.
- If you do not have Kashmiri powder use 1 Tablespoon paprika plus ¼ -½ teaspoon cayenne pepper.
Nutrition
Calories: 448kcal | Carbohydrates: 4g | Protein: 29g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 108mg | Potassium: 329mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg
