Roasted Tandoori Whole Chicken

Prep Time15 minutes
Cook Time1 hour 25 minutes
Servings: 6


  • 1 Whole CB Chicken
  • ½ 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 or paprika
  • 1 tsp cayenne powder
  • ¼ tsp ground cinnamon
  • 2 tsp ground cumin
  • ¼ cup minced cilantro, minced
  • 1 tbsp salt (adjust to your liking) (adjust to your liking)
  • 1 tsp sugar


  • ½ cup cucumber, shredded (seeds removed)
  • ½ cup whole milk yogurt
  • ¼ tsp red pepper flakes
  • ½ tsp fennel seeds
  • 2 tsp fresh cilantro, chopped
  • 1 tbsp honey
  • ¼ tsp cumin
  • ¼ tsp salt
  • 2 garlic cloves, shredded.


  • Preheat oven to 375°F.
  • Clean and butterfly the whole chicken by cutting along the backbone and removing the chest bone.
  • 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. Especially under the skin
  • Set aside to marinate for at least 30 minutes
  • 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 uncovered on centre rack for 1 hour or until internal temp of the chicken reads 165°F.
  • For the Raita: Remove the seeds from the cucumber, shred and squeeze out excess water
  • Add cucumber, Greek yogurt, fennel seeds, red pepper flakes, salt, honey, cilantro cumin and garlic, mix thoroughly and set aside in the refrigerator.
  • Serve Roasted chicken with, naan bread, basmati rice and raita sauce on the side.

Leave a Reply

Recipe Rating