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roasted tandoori chicken

Roasted Tandoori Chicken

Warm spices like ginger, turmeric, cinnamon and cumin mixed with yogurt make the marinade for this simple whole tandoori roast chicken.


- 1 whole chicken

- Olive oil

- Salt

- Pepper

- Garlic powder

- Onion powder

- Ground ginger

- Ground coriander

- Ground cumin

- Ground turmeric

- Paprika

- Lemon juice


1. Preheat your oven to 375°F (190°C).

2. Rinse the chicken and pat it dry with paper towels.

3. In a small bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of ground ginger, 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, and 1 teaspoon of paprika.

4. Rub the spice mixture all over the chicken, making sure to get it into all the nooks and crannies.

5. Place the chicken in a roasting pan and squeeze the juice of one lemon over the top.

6. Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).

7. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving and serving.

8. Optional: If desired, you can broil the chicken for 2-3 minutes after roasting to get a crispy skin.

9. Serve the roasted tandoori chicken with your favorite sides, such as rice, naan bread, or a fresh salad. Enjoy!

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