0 from 6 votes
Roasted Tandoori Chicken
Juicy roasted tandoori chicken marinated in yogurt and aromatic spices is a show-stopper main dish for any occasion.
Prep Time
15 mins
Cook Time
1 hr
Additional Time
30 mins
Total Time
1 hr 45 mins
Servings: 6
Calories: 318 kcal
Course:
Dinner
Cuisine:
Indian
Ingredients
- 1 whole chicken (approximately 1.5kg/3lb)
- 1 cup PLAIN yogurt
- 4 garlic cloves crushed
- 2 tsp crushed ginger
- 2 tbsp lemon juice
- 1 tbsp garam masala
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground cardamom
- ½-1 tsp chilli powder
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Using a pair of sharp kitchen shears, cut on either side of the backbone of the chicken, removing it.
- Turn the chicken over and flatten with the palm of your hand.
- Combine all the marinade ingredients together and rub the yogurt mixture over the chicken and under the skin, making sure it's completely coated.
- Allow to marinade for at least 45 minutes up to 24 hours covered in the fridge.
- Preheat the oven to 250°C/480°F (or as hot as your oven goes) on the broiler/oven grill setting. Line a baking tray with foil and place a wire rack on top.
- Place the chicken on a wire rack over a roasting dish or baking sheet. Place the chicken in the oven then turn the heat down to 180°C/350°F and allow to roast for 45-60 minutes drizzling with oil half way through as the yogurt marinade will form a crust and dry out a little. If you want a deeper color on the skin, allow the chicken to broil under the broiler/grill of the oven for a few minutes at the end of cooking.
- Once cooked, remove the chicken from the oven and allow to rest for 10 minutes. The chicken is cooked when the juices run clear or when the meat reaches 73ºC/165°F on a meat thermometer. I would recommend removing the chicken from the oven when it reaches 160°F/70°C as it will continue cooking as it rests. Carve the chicken once rested and serve.
- Serve the Tandoori chicken with naan bread, rice and cucumber salad.
Cup of Yum
Nutrition Information
Calories
318kcal
(16%)
Carbohydrates
3g
(1%)
Protein
57g
(114%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
162mg
(54%)
Sodium
694mg
(29%)
Potassium
1009mg
(29%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
184IU
(4%)
Vitamin C
8mg
(9%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 318
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 57g | 114% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 694mg | 29% |
| Potassium | 1009mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.