This Roasted Tandoori Chicken is packed with flavor, thanks to a blend of spices and yogurt marinade that makes it super juicy. The vibrant color will make you smile before the first bite!
Cooking this dish feels like a mini celebration in the kitchen. I love serving it with warm naan or rice, and watching everyone enjoy it! You might want to make extra—trust me!
Key Ingredients & Substitutions
Whole Chicken: A 3-4 pound chicken is great for even roasting and flavor absorption. If you want a smaller portion, you could use bone-in chicken pieces like thighs or drumsticks for quicker cooking.
Plain Yogurt: This helps tenderize the chicken. If you are dairy-free, try using coconut yogurt or any plant-based yogurt. They’ll still give that creamy marinade texture!
Tandoori Masala: This spice blend is iconic for flavor. If you don’t have it on hand, a mix of paprika, cumin, and a bit of garam masala can work as a substitute, though it won’t have the exact taste.
Fresh Herbs: Fresh cilantro adds brightness. If you’re not a fan, parsley is a nice alternative. It brings freshness without being overpowering.
Chili Powder: Adjust this based on your heat preference. For a milder version, use paprika. If you like it spicier, consider cayenne or a pinch of crushed red pepper flakes!
How Do I Get the Chicken Perfectly Marinated?
Marinating the chicken is key to juicy, flavorful meat. Here’s how to do it right:
- Always pat the chicken dry first. This helps the marinade stick better.
- Score the skin in a few spots so the marinade seeps in. Don’t cut too deep; just enough to aid absorption.
- Coat the chicken generously with marinade, making sure to get it under the skin if possible, to infuse even more flavor.
- Cover it and refrigerate for at least 4 hours; overnight is best for maximum flavor. This patiently allows the spices to work their magic.
How to Make Roasted Tandoori Chicken
Ingredients You’ll Need:
For the Marinade:
- 1 cup plain yogurt
- 2 tablespoons vegetable oil
- 2 tablespoons tandoori masala
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust to taste)
- 4 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 lemon, juiced
- Salt to taste
For Serving:
- Fresh cilantro, for garnish
- Red onion, thinly sliced
- Naan bread
- Raita (yogurt sauce)
For the Chicken:
- 1 whole chicken (about 3-4 pounds)
How Much Time Will You Need?
This recipe requires about 20 minutes for preparation, with at least 4 hours to marinate (or overnight for best results). You’ll also need around 1 hour and 15 minutes for roasting the chicken, making the total time approximately 5 hours and 35 minutes, of which the active cooking time is just over an hour.
Step-by-Step Instructions:
1. Prepare the Marinade:
Start by taking a large bowl and combining the plain yogurt, vegetable oil, tandoori masala, cumin powder, coriander powder, turmeric powder, garam masala, chili powder, minced garlic, grated ginger, lemon juice, and salt. Mix everything well until you have a smooth marinade. This will be flavorful and aromatic!
2. Marinate the Chicken:
Take your whole chicken and pat it dry using paper towels. This will help the skin get crispy when roasting. Make a few shallow cuts (or slits) in the skin to let the marinade soak in better. Now, thoroughly coat the chicken with the marinade, making sure to get it into the slits and all over the surface. Cover the chicken with plastic wrap or a lid and place it in the fridge. Let it marinate for at least 4 hours, or if you have the time, overnight for a deeper flavor.
3. Preheat the Oven:
When you’re ready to cook, preheat your oven to 425°F (220°C). It’s important to get it nice and hot so that your chicken roasts perfectly!
4. Roast the Chicken:
Take the marinated chicken out of the fridge and place it on a roasting rack inside a baking tray. This allows the heat to circulate around the chicken. Roast it in the preheated oven for about 1 hour and 15 minutes. You want the internal temperature to reach 165°F (74°C) and the skin should be crispy and a little charred. If you notice it browning too quickly, don’t worry—just cover it loosely with aluminum foil!
5. Rest the Chicken:
Once the chicken is cooked, remove it from the oven and let it rest for about 10-15 minutes. This step is super important as it helps the juices settle, making your chicken juicy and delicious!
6. Serve:
Finally, garnish your roasted tandoori chicken with fresh cilantro. Serve it up with thinly sliced red onions, warm naan bread, and cooling raita on the side. Enjoy your flavorful roasted tandoori chicken! It’s perfect for sharing with family and friends!
Can I Use Boneless Chicken Instead of a Whole Chicken?
Yes, you can! If you prefer boneless chicken, such as thighs or breasts, adjust the cooking time to about 25-35 minutes, depending on thickness. Check the internal temperature to ensure it reaches 165°F (74°C) for safe consumption.
What If I Don’t Have Tandoori Masala?
No worries! You can create a quick substitute by mixing equal parts of paprika, cumin, coriander, and turmeric, then adding a pinch of cayenne pepper for heat. This blend won’t replicate the exact flavor but will still deliver a delicious result!
Can I Marinate the Chicken for Longer Than Overnight?
Absolutely! Marinating the chicken for up to 24 hours can enhance the flavor even more. Just be cautious not to exceed 48 hours, as the yogurt can start breaking down the meat too much and affect the texture.
How to Store Leftover Roasted Tandoori Chicken?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the chicken for up to 3 months. To reheat, simply thaw in the fridge overnight and warm in the oven or microwave until heated through.
