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Whole roasted tandoori chicken on a wire rack with lemon wedges and fresh herbs

Whole Oven Roasted Tandoori Chicken

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 13 hours 20 minutes
Servings: 4 servings
Calories: 410
Ingredients Method

Ingredients
  

  • 1.5 kg Whole Chicken, skin removed and cleaned
  • 250 g Plain Greek yogurt, strained
  • 30 ml Lemon juice
  • 30 g Ginger -garlic paste
  • 15 g Kashmiri red chili powder
  • 5 g Turmeric powder
  • 10 g Garam masala
  • 10 g Ground cumin
  • 10 g Ground coriander
  • 8 g Sea salt
  • 15 ml Mustard oil
  • 2 g Dried fenugreek leaves (Kasuri Methi)

Method
 

  1. Score the chicken meat by making deep diagonal incisions into the breast and leg sections to allow marinade penetration.
  2. In a large mixing bowl, whisk together the Greek yogurt, lemon juice, ginger-garlic paste, mustard oil, and all dry spices until a thick paste forms.
  3. Apply the marinade to the chicken, ensuring it is thoroughly coated inside the cavity and within the deep slits.
  4. Seal the chicken in a container and refrigerate for 12 hours for optimal protein tenderization and flavor infusion.
  5. Preheat a convection oven to 200 degrees Celsius (400 degrees Fahrenheit).
  6. Place the marinated chicken on a wire roasting rack set over a baking sheet lined with aluminum foil to catch drippings.
  7. Roast for 50 to 60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reaches 74 degrees Celsius (165 degrees Fahrenheit).
  8. Remove from the oven and allow the chicken to rest for 10 minutes before carving to ensure moisture retention.