Tandoori Whole Chicken
Servings 4 -6
Ingredients
- 1 kg chicken skin removed and cleaned
- 4 tbsp thick yogurt
- 2 tsp Kashmiri chilli powder
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tbsp coriander powder
- 1/2 tsp garam masala powder
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder*
- 1 tbsp Kasoori methi
- Salt and pepper to taste
- Butter for basting
Instructions
- Clean the chicken well, slit using knife on various parts and pat dry.
- Mix ingredients from yogurt to salt and pepper in a bowl to a thick paste.
- Add in the chicken and cover it well in the masala.
- Cover the bowl with cling film and marinate the chicken for a minimum of one hour. It is better to marinate overnight for the best results.
- When time for roasting, take out the chicken and leave to reach room temperature.
- Transfer to your roasting pan and bast with melted butter generously.
- Bake in preheated oven at 200 degrees for 30-40 minutes on one side, turn over and repeat till the other side is cooked too. Serve hot with anything you like or eat it as it is!!! ;)
Notes
I added only 1/2 tsp cumin powder as my family is cumin-averse (I really don't know why!!!) so the taste was slightly different. Adding the full cumin quantity would give a more tandoori flavor!
You can grill the chicken as per your normal setting as well. My oven has a specific setting for chicken, which I use for cooking my chicken.
Instead of whole chicken, you can use chicken pieces or boneless chicken as well. Adjust cooking time accordingly.
You can grill the chicken as per your normal setting as well. My oven has a specific setting for chicken, which I use for cooking my chicken.
Instead of whole chicken, you can use chicken pieces or boneless chicken as well. Adjust cooking time accordingly.