Wednesday, 20 May 2015

Whole Roasted Indian Tandoori Chicken | Kukskitchen

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.
Whole Roasted Indian Tandoori Chicken  | Kukskitchen


Tandoori chicken

Marinating Time : 6-12 hours
Cooking Time : About 2 hours
Serves : 5 -6 


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

  • 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. 

If you found this post useful, I would really love for you to pin it or share it with your Facebook fans or Twitter followers or Google+ circles please using the buttons below and keep me motivated. 

Thank you xx 

Sherin Deepu

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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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