This is tandoori roast chicken made easy!
Over the years, this tandoori roast chicken has been one of my family’s favourite Sunday night dinners. It is so easy to make and tastes amazing. The recipe calls for tandoori paste or tandoori masala. In my first cookbook, ‘The Curry Guy’, I featured my recipe, and have included that recipe below but a good quality commercially available brand will work just fine. You will find them at all good Asian grocers, online and also in many supermarkets.
This tandoori roast chicken recipe is from my cookbook ‘The Curry Guy Easy’ and it’s exactly that… EASY!
About this recipe
Tandoori roast chicken recipes are many and some are quite difficult and lengthy. So you will find the tandoori roast chicken quite simple. You know that if a recipe is featured in ‘The Curry Guy Easy’ cookbook, then it is easy.
Simple as it may be, you will still find the tandoori roast chicken to be really delicious. You just don’t need to do a lot of preparation to make tandoori roast chicken spectacular.
As with all of my tandoori roast chicken recipes, this tandoori chicken will benefit from a long cooking time.
So you can prepare the marinade a few days before cooking. If you do that, you might as well get that chicken prepared and in the marinade. You can do this up to 48 hours before cooking.
Then all you need to do is place the chicken in the oven and wait about an hour for some of the best tandoori roast chicken around.
What do you serve with tandoori roast chicken?
If you’d like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you’re cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis.
Want to start your feast meal off right? How about fried shop bought poppadoms or if you’re feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.
Can this tandoori roast chicken be cooked on the barbecue?
You bet! This is one you will want to cook over indirect heat. Aim for the same cooking temperature as written in the recipe for the oven.
Doing this, you will get an amazing smoky flavour that is difficult to beat.
What is tandoori masala and tandoori masala paste?
You can purchase both of these at Asian shops and most are quite good though the quality does vary.
If you would like to make your own tandoori masala, you will get even better results with this recipe. Slowly roasting and then grinding the spices really brings out their amazing flavours.
Don’t waste the leftovers!
Once you have removed and served all the meat from the tandoori roast chicken, you can use the bones to make a delicious stock.
Boil the carcass when you are finished with some onions, carrot and your favourite spices for a very tasty chicken stock that can be made into soups or added to your chicken curries. It is simply too good to waste.
If you are interested in making some Indian restaurant classics, you could add the cooking stock to my base curry sauce recipe instead of water. Doing this will ensure your chicken curries better than you will find at most takeaways and restaurants.
Is tandoori roast chicken good for you?
It sure is! As with most tandoori chicken recipes, all of the skin is removed before marinating.
So it is much lighter than most roast chicken recipes but still just as delicious.
Can the tandoori roast chicken marinade be used in other ways?
If you enjoy this recipe, you might like to try the same marinade with different cuts of chicken or other meats. It is great used to make tandoori chicken tikka.
It is really good with lamb and beef.
- 2.5kg (5lb 8oz) free-range chicken, skinned
- Melted butter, for basting Juice of 1–2 limes
- FOR THE MARINADE
- 4 tbsp plain Greek yogurt
- 2 tbsp garlic and ginger paste
- 2 tsp paprika
- 1 heaped tbsp tandoori paste or tandoori masala (more or less to taste)
- Make the marinade by mixing together all of the marinade ingredients. Rub about a quarter of the marinade inside the chicken.
- Make shallow incisions into the chicken breasts, legs and thighs and truss it tightly. (If you aren’t familiar with how to truss a chicken, no worries. Just tie the the legs together tightly with a piece of string. It won’t win you any awards for presentation but it will help the chicken cook evenly.)
- Rub the remaining marinade all over the chicken, ensuring that all of the incisions are covered in marinade. Allow to marinate for 3–48 hours. The longer the better.
- When ready to cook, pre-heat your oven to its highest setting. Once the oven is hot, place the chicken in a roasting pan and roast for 40 minutes to 1 hour, basting regularly with the melted butter and cooking juices.
- Your chicken is ready when the juices run clear when you prick the thigh with a knife. If using a meat thermometer, aim for 75oC/165oF.
- Squeeze over the lime juice and season with salt to serve.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 204Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 6mgSodium: 1058mgCarbohydrates: 26gFiber: 4gSugar: 10gProtein: 4g