Tandoori Whole Roast Chicken

If I had a tandoor, I’d use it but I don’t so a western oven will have to do!

Who doesn’t love a good roast? If you have one every single Sunday it can become a bit boring so to jazz things up it’s good to spice things up a bit. This Tandoori Roast Chicken is always a winner on the table and I’ve never had any complaints; well, except for those in my circle of friends and family who are not partial to spicy food!


1 whole chicken

1 onion, halved

Tandoori paste:

4 Tbsp. Greek Yogurt

3 Tbsp. sweet pimenton (or paprika)

1 Tbsp. hot pimenton

2 tsp. Garam Masala

2 tsp. chilli powder

2 tsp. ground cumin

1 tsp. turmeric

2 tsp. salt

½ lemon, juice

2 cm fresh ginger, minced

3 garlic cloves, minced

1 Tbsp. oil


1 Mix all the Tandoori paste ingredients together and combine well.

2 Pull back the chicken skin from the breast (do not detach) and make a few slits in the breasts. Snap the thigh bones (do not detach) so that the legs and thighs are exposed (sounds a bit naughty…). Make a few slits in the thighs and drumsticks.

3 Marinate the chicken with the Tandoori paste making sure to massage it into every nook and cranny. Pull the skin back into its original place and cover with more marinade. Insert the onion into the cavity and top up with more marinade. Cover and refrigerate overnight or at least a few hours.

4 Preheat oven and cover chicken with aluminium foil. Roast for 45 minutes. Check and pour the meat juices into a jug. Remove foil and roast for 15-20 minutes. Make sure the juices run clear as the cooking time may vary depending on your oven and size of the bird.

5 Serve with Jeera Rice or roast potatoes, Raita and Naan bread. Oh and don’t forget to pour the reserved meat juices over the chicken!

Tandoori Chicken

If you are short on time or you “NEED” a quick tandoori fix, you can marinade your favourite chicken part (wings, drumsticks, breast or thighs) for a short amount of time (or no time at all as it’s not absolutely necessary and will still taste good) and cook on the spot. Using smaller parts will also reduce the cooking time immensely and feed your craving.

If I am rushed for time I enjoy making (and eating) these Tandoori wings. Marinade the chicken in the Tandoori paste and cook for circa 30 mins.

Tandoori Wings


4 thoughts on “Tandoori Whole Roast Chicken

  1. Pingback: Murgh Makhani (Butter Chicken) | frightfulkitchen

  2. Pingback: Chicken Tikka Masala | frightfulkitchen

    • Unfortunately my oven is old school and does not have temperature control so I couldn’t possibly give you an accurate temp. However, you can just cook it at the same temperature you would roast your typical chicken.


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