Roasted Tandoori Chicken

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 1 hr 25 min
  • Calories: 82
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Ingredients

  • 1/2 cup Stonyfield whole milk greek yogurt
  • 3 tbsp Lemon juice
  • 1 tbsp Ginger, grated or minced
  • 4 Cloves garlic, minced
  • 1 tsp Ground turmeric
  • 1 tbsp Chili powder
  • 1 tsp Cayenne powder
  • 1/2 tsp Ground cinnamon
  • 2 tsp Ground cumin
  • 1/4 cup Minced cilantro
  • 1 tbsp Salt (adjust to your liking)
  • 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.