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4.4 from 30 votes

Quick Roast Tandoori Chicken

This Indian-inspired whole roasted tandoori chicken seasoned liberally with a homemade tandoori masala spice mix turns out juicy and tender with the crispiest skin imaginable! The best thing? You don't even have to marinate the chicken before baking!

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6
Calories: 391 kcal
Course: Main Course
Cuisine: Indian , American

Ingredients

  • 1 whole chicken about 5-6 lbs, butterflied (see step by step photos in this easiest garlic herb roast chicken)
For the spice mix:
  • 1 red onion
  • 6 cloves garlic
  • 1 teaspoon ginger powder
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 2 teaspoon Garam Masala Spice
  • 1/2 teaspoon Turmeric
  • 2 tablespoons paprika
  • 1 teaspoon chili flakes (more or less to your taste, or omit all together)
  • 1/2 cup fresh mint and parsley leaves 1:1
  • 2 limes juiced
  • 1/4 cup PLAIN yogurt
  • 1 1/2 teaspoon salt (more or less to taste)
  • 2 teaspoons black pepper
For roasting:
  • 2 tablespoon canola oil (or any vegetable oil)
  • 1 large onion sliced
  • 1 lemon sliced
For the yogurt sauce:
  • 1 cup PLAIN yogurt
  • 1 clove garlic
  • 1/2 lime juiced
  • 1/8 teaspoon salt
  • 1/2 cup chopped mixed herbs (one herb or a mixture of herbs—I used parsley , mint and dill

Notes

  • To speed up my roasting time, I sear the chicken on both sides for 2 mins per side only—this perfects my crust on the chicken and jump starts my roasting
  • Keep 1/4 cup of the spice mix aside to pile over the chicken after it’s been seared—this creates a nice crust on the chicken when it roasts.
  • Just before placing the chicken in the oven, I throw in a sliced onion and thin slices of lemon for more flavor!