This is tandoori chicken with a delicious difference! You’ve got to try this tandoori whole roast chicken recipe!
I developed this tandoori chicken recipe to demonstrate how having a jar of homemade tandoori paste on hand is a very good idea. You can make the marinade for this tandoori style chicken in seconds when you have the paste.
I like to marinate the bird for at least 48 hours. You could of course marinate it for as few as three hours but the longer marinating time takes tandoori chicken to a whole new level!
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.
If you love tandoori chicken, you owe it to yourself to try this recipe. You’ll love it. I promise.
The tandoori chicken roast is good for you too. As with most tandoori chicken recipes, all of the skin is removed before marinating.
So it is much lighter than most roast chicken recipe but still just as delicious.
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.
- 1 x free range 2.5kl chicken (skinned)
- 3 tablespoons plain yogurt
- 1 tablespoon garlic and ginger paste
- 2 teaspoons paprika
- 1 tablespoon tandoori paste (more or less to taste)
- Juice of one or two limes
- Make the marinade by mixing all of the marinade ingredients. Rub some of the marinade inside the chicken.
- Make shallow incisions into the chicken breasts, legs and thighs a and truss it.
- Rub the remaining marinade all over the chicken ensuring that all of the incisions are covered in marinade. Allow to marinate for three to 48 hours.
- When ready to cook, pre-heat your oven to it’s highest setting. Place the chicken in a roasting pan and place in the oven for 40 minutes to an hour. Your chicken is ready when the juices run clear when you prick the thigh with a knife.
You might even want to try the same style of cooking with different marinades.
I do this a lot and have yet to be disappointed with the results. You just don’t need all that fatty skin to make roast chicken awesome.