Roasted Tandoori Whole Chicken

Prep Time15 mins
Cook Time1 hr 25 mins
Servings: 6

Ingredients

  • 1 Whole CB Chicken
  • 1/2 cup whole milk Greek yogurt
  • 3 tbsp lemon juice
  • 1 tbsp ginger, grated or minced
  • 4 cloves garlic, minced
  • 1 tsp ground turmeric
  • 1 tbsp chili powder
  • 1 tsp cayenne powder
  • 1/2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 1/4 cup minced cilantro
  • 1 tbsp salt (adjust to your liking)

Raita

  • 1 medium cucumber - peeled and seeded
  • 1 cup whole milk yogurt
  • 1 juiced lime
  • 1 chili pepper seeded & sliced
  • 1/4 fennel seeds
  • 1 T fresh cilantro, chopped

Instructions

  • Preheat oven to 375°F.
  • In a medium sized bowl combine yogurt, lemon juice, ginger, garlic along with all herbs and spices. Mix well and coat chicken entirely in yogurt mixture.
  • Arrange chicken on a baking sheet that is lined with a cooling rack (for extra crispy skin, no worries if you don’t own one).
  • Bake chicken on center rack for 15 minutes per lb, about 1 hour 25 minutes or until internal temp of the chicken reads 165°F.

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