A flavorful and aromatic whole roasted chicken marinated in a spiced yogurt mixture, perfect for a family meal.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:1 hour 15 minutes
Total Time:4 hours 30 minutes (including marinating time)
Yield:Serves 6
Category:Main Course
Method:Roasting
Cuisine:Indian
Diet:Gluten Free
Ingredients
Scale
3 to 4 pounds whole chicken, cleaned and patted dry
1 cup plain yogurt
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons tandoori masala
1 tablespoon garlic powder
1 tablespoon ginger powder
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon cayenne pepper (adjust for spice preference)
1 teaspoon salt
1 teaspoon black pepper
Fresh cilantro, for garnish
Instructions
In a large bowl, combine yogurt, vegetable oil, lemon juice, tandoori masala, garlic powder, ginger powder, paprika, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Mix well to create a marinade.
Carefully loosen the skin of the chicken over the breast and thighs using your fingers. Rub half of the marinade under the skin and the remaining marinade all over the outside of the chicken.
Place the chicken in a large resealable plastic bag or a covered dish. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
Preheat your oven to 425°F (220°C).
Remove the chicken from the marinade and place it on a roasting rack in a baking dish. Discard any remaining marinade.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
Let the chicken rest for 10-15 minutes before carving. Garnish with fresh cilantro before serving.
Notes
For a smoky flavor, consider cooking the chicken on a grill instead of roasting it in the oven.
You can also add vegetables like potatoes or carrots to the roasting pan for a complete meal.
For a milder version, reduce the cayenne pepper and tandoori masala to suit your taste.