Print the recipe for Roasted Tandoori Chicken

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

Roasted Tandoori Chicken

Whole roasted tandoori chicken over rice with raita and naan
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  1 hr 25 min

Ingredients

  • ½ cup Stonyfield Whole Milk Greek Yogurt
  • 3 tablespoons lemon juice
  • 1 tablespoon ginger, grated or minced
  • 4 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne powder
  • ½ teaspoon ground cinnamon
  • 2 teaspoons ground cumin
  • ¼ cup minced cilantro
  • 1 tablespoon salt (adjust to your liking)
  • ½ teaspoon black pepper
  • 1 (3.5-5 lb) whole chicken, spatchcocked (cavity parts discarded)

Method

  1. Preheat oven to 375°F.
  2. In a medium sized bowl combine yogurt, lemon juice, ginger, garlic along with all herbs and spices. Mix well and coat chicken entirely in yogurt mixture.
  3. Arrange chicken on a baking sheet that is lined with a cooling rack (for extra crispy skin, no worries if you don’t own one).
  4. Bake chicken on center rack for 15 minutes per lb, about 1 hour 25 minutes or until internal temp of the chicken reads 165°F.
  5. Serve the chicken with fresh cilantro, basmati rice and our favorite recipe for raita.