Roasted Tandoori Chicken

Roasted Tandoori Chicken

Total Time: 1 hour 40 minutes

6 Servings

Calories Per Serving: 265


  • 1/2 cup Greek Yogurt
  • 3 tbsp lemon juice
  • 1 tbsp ginger, grated or minced
  • 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)
  • 1/2 tsp black pepper
  • 1 whole chicken, spatchcocked (cavity parts discarded), sometimes called a “flat chicken”


  1. Preheat oven to 190°C.
  2. In a medium-sized bowl combine yoghurt, lemon juice, ginger, and garlic along with all herbs and spices. Mix well and coat chicken entirely in yoghurt 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 half kg, about 1 hour 25 minutes or until internal temp of the chicken reads 73°C.
  5. Serve the chicken with fresh cilantro and basmati rice.
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