Whole Tandoori Chicken Recipe | Traditional Baby Spring Chicken

July 23, 2013

1 hour

medium

serves 2

CHICKEN INDIAN RECEIPE POULTRY The Recipes

This whole tandoori chicken recipe uses a small baby or spring chicken marinated in two stages for deeper flavour and tenderness.

The first marinade combines ginger-garlic paste, lemon juice, turmeric, chilli powder and salt. A second marinade made with thick yogurt, turmeric, chilli powder, coriander powder and garam masala coats the chicken before it is rested and cooked at very high heat.

Traditionally, the chicken is skewered and cooked inside a charcoal-fired tandoor. In this version, the same tandoori chicken is prepared in a conventional oven, producing a juicy chicken with characteristic roasted colour and lightly charred spots.

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Ingredients

Adjust Servings

	1 whole chicken Baby / spring chicken, skin removed
	as per taste Ginger-garlic paste
	Few drops of Lemon juice
	¼ tsp Turmeric powder
	½ tsp Red chilli powder
	To taste Salt

Second Tandoori Marinade

	2½ tbsp Thick yogurt / curd
	¼ tsp Turmeric powder
	½ tsp Red chilli powder
	½ tsp Coriander powder
	½ tsp Garam masala
	To taste Salt
	A little Lemon juice
	Optional Dried kasuri methi
	Optional Black salt

Nutritional Information

600 kcal Calorie

65 g Protein

8 g Carbohydrate

32 g Fat

4 g Sugars

Directions

Prepare the Chicken

Use a small 300–350 g spring chicken. Remove the skin and clean the chicken thoroughly.

Combine ginger-garlic paste, lemon juice, turmeric powder, red chilli powder and salt. Rub the marinade thoroughly over the whole chicken, making sure it covers all sides. Allow the chicken to rest for approximately 30 minutes

Mark as complete

Prepare the Second Marinade

In another bowl, combine: - thick yogurt - turmeric powder - red chilli powder - coriander powder - garam masala - salt - a little lemon juice Mix until you have a thick tandoori marinade. Kasuri methi and black salt can also be added for extra flavour.

Bowl of tandoori spice mix with turmeric, red chili powder, salt, coriander powder, and garam masala.

Coat the chicken thoroughly with the yogurt marinade. Make sure the marinade adheres well to the entire chicken.

Mark as complete

Rest the Chicken

For the best flavour, the source recommends marinating the chicken for up to 24 hours. If time is limited, the second marinade can be applied immediately after the first and the chicken rested for at least 30 minutes. Before cooking, refrigerate the coated chicken for approximately another 30 minutes so the marinade sets and holds onto the meat.

Whole tandoori chicken coated in thick spiced yogurt marinade and placed on a rack before roasting.

Traditionally, the chicken is placed on a skewer and cooked in a tandoor above hot charcoal. For the oven method, place the chicken on an oven rack so hot air can circulate around it evenly.

Mark as complete

Roast the Tandoori Chicken

Preheat the oven to its maximum heat, as demonstrated in the source. Position the chicken so the heat can circulate around it. Cook until the chicken develops a bright roasted colour with darker charred spots. In the demonstration, the small chicken takes approximately 15 minutes. The source does not specify an exact oven temperature.

Restaurant style whole tandoori chicken plated with coriander, onion rings, and lemon wedges.

Remove the chicken once cooked. The finished whole tandoori chicken should have a roasted orange-red surface with darker charred areas while remaining juicy inside. Serve hot.

Mark as complete

Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case*

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment*