Whole Roasted Indian Tandoori Chicken | Kukskitchen

A whole roasted Indian Chicken is a winner at any dinner party. It can be done in umpteen number of ways. Some of the recipes have biriyani rice stuffed in the chicken's belly. I know, that can be such a show-stopper. I share with you here one that I most like and straight forward to make. It is time consuming, but for most of the cooking time the chicken can be left unattended giving time to prepare its accompaniments like Tandoori roti or favoured rice.


A few things before we start:

• Use a thin kitchen glove while marinating your chicken as the turmeric can stain and the chilli powder can burn your fingers.
• Adjust the quantity of chilli powder to suit your palate.
• Use thick set curd or greek style yogurt in the marinade.
• Restaurants use red food colouring. I prefer not to.

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Tandoori chicken

Marinating Time : 6-12 hours

Cooking Time : About 2 hours

Serves : 5 -6 

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Ingredients:

1- Chicken - 1 whole skinless chicken
2- Kashmiri Chilli Powder - 1 tbsp

    Juice of one lemon or 3 tbsp of lemon juice

    Salt to taste

3- Yogurt - 1 cup

    Ginger Garlic Paste - 2 tbsp
    Chilli Powder - 1 tbsp

    Coriander Powder - 2 tbsp

    Turmeric Powder - 1 tsp

    Black Pepper Powder - 1 tsp

    Garam Masala Powder - 1 tbsp
    Cumin Powder - 2 tsp
    Chat Masala Powder - 1 tbsp
    Kasuri Methi Leaves - 1 tbsp

4- Melted Butter or Ghee - 2tbsp
5- Chat Masala - 1 tbsp

Method:

• Make deep slits on the breasts, thighs and legs. Marinate with (2) both rubbing on the inside and out side of the chicken. Leave this aside for 30 mins.
• Mix (3) well. Pour this over the marinated chicken and rub well so the marinade gets in to the slits you made earlier.
• Leave this to marinate for 6 -12 hours in a refrigerator.
• When ready to bake bring the chicken to room temperature if you can and meanwhile preheat the oven to 180C/350F/Gas 4.
• Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 1 1/2 hours. Halfway through cooking (at 45minutes) turn the chicken over , baste with a little of the marinade, cover with foil. Remove foil, apply ghee all over with a brush and bake with the back of the chicken facing up, for another 10 minutes. Take the chicken out of the oven. Increase the oven temp to 250 degree C and change to grill mode. Return the chicken to the grill with the breast side up and cook for 5 mins or until you see some dark brown patches over the chicken.
• Now your chicken is ready. Give it a final glaze of ghee and sprinkle some chat masala before serving.

Also check out -Tandoori Roti / Naan- Click on the picture for recipe. 

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Thank you xx 

Cheers 

Sherin