• Home
  • Indian
  • Easy Oven-Baked Tandoori Whole Chicken Recipe
0 0
Easy Oven-Baked Tandoori Whole Chicken Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 (2 1/2 lb) chicken
1 cup cooking yoghurt (8% fat) or 1 cup drained standard yoghurt
1 large lemon juice of
1 tablespoon mint
2 teaspoons salt
2 teaspoons cayenne pepper
2 teaspoons sambal oelek or 2 teaspoons chili paste
1 teaspoon paprika
1 tablespoon garam masala
1 teaspoon ground black pepper

Nutritional information

914.6
Calories
571 g
Calories From Fat
63.5 g
Total Fat
18.5 g
Saturated Fat
274.7 mg
Cholesterol
2627.7 mg
Sodium
14.3 g
Carbs
2.2 g
Dietary Fiber
7.4 g
Sugars
69.8 g
Protein
383g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Easy Oven-Baked Tandoori Whole Chicken Recipe

Features:
    Cuisine:

    Omg ! This is the best chicken recipe ever! I really had doubts that the chicken would be cooked with the short cooking time but it was more than perfect! The most juicy and tender chicken I have ever cooked and I have been cooking for over 50 year! This recipe is a keeper! Thank you!

    • 330 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Whole Roasted Tandoori Chicken,Usually, the Tandoori chicken is made with cut up chicken. The original recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England, but has been modified to suit whole chicken. The marinade is quite hot and the amount of chilli can be modified. The recipe is good for 4 servings as an appetizer or 2 servings as a main course.,Omg ! This is the best chicken recipe ever! I really had doubts that the chicken would be cooked with the short cooking time but it was more than perfect! The most juicy and tender chicken I have ever cooked and I have been cooking for over 50 year! This recipe is a keeper! Thank you!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Mix Spices and Lemon Juice.

    2
    Done

    Add Yoghurt.

    3
    Done

    Color With Coloring to Make an Intense Red/Purple Color.

    4
    Done

    Add Oil.

    5
    Done

    Skin the Chicken and Tie It Up Nicely.

    6
    Done

    Make Deep Incisions All Over the Thighs and Breasts.

    7
    Done

    Put the Chicken Together With the Marinade in a Tight Plastic Bag and Massage the Marinade With Your Hands Into the Incisions.

    8
    Done

    Keep Refrigerated For at Least 4 but Preferably 12-24 Hours, Turning the Bag Now and Then.

    9
    Done

    Roast the Chicken For 30 Minutes in 200 Deg C/400 Deg F Oven With Grill, Turning Often and Patting With Any Marinade Left in the Bag.

    10
    Done

    Raise the Temperature to Maximum and Roast For Another 20 Minutes. the Chicken Should Be Well Browned and Almost Black Burnt in Color.

    Avatar Of Elizabeth Bates

    Elizabeth Bates

    Breakfast connoisseur with a passion for creating hearty and satisfying morning meals.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Moroccan Orange Salad According To
    previous
    Moroccan Orange Salad According To
    Tuna And Sweet Potato Patties: A Healthy Snack Recipe
    next
    Tuna and Sweet Potato Patties: A Healthy Snack Recipe
    Moroccan Orange Salad According To
    previous
    Moroccan Orange Salad According To
    Tuna And Sweet Potato Patties: A Healthy Snack Recipe
    next
    Tuna and Sweet Potato Patties: A Healthy Snack Recipe

    Add Your Comment

    eighteen + 2 =