Recipe by André Grisell
Usually, the Tandoori chicken is made with cut up chicken. The original recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England, but has been modified to suit whole chicken. The marinade is quite hot and the amount of chilli can be modified. The recipe is good for 4 servings as an appetizer or 2 servings as a main course.
Top Review by lolablitz
Wonderful recipe! This was my first time attempting a tandoori chicken and it was impressive if I don't say so myself :) We are not used to very hot dishes, so I did use about 1/2 tsp of cayenne and 1.5 teaspoons of chili paste. I marinated for 7 hours and baked as directed, and it was done after 20 minutes at 500. I didn't need to turn it over and only basted it once with marinade from the bottom of the pan. I was worried it would dry out without the skin but it was fantastically moist! I made my recipe for curried rice #436569 and peas and also a sauce of yogurt, mayo, honey, mint, garlic, cumin, oregano, parsley, grated onion and kosher salt to serve with and it was delish! Thanks so much for the keeper!
- 1 (2 1/2 lb) chicken
- 1 cup cooking yoghurt (8% fat) or 1 cup drained standard yoghurt
- 1 large lemon, juice of
- 1 tablespoon mint
- 2 teaspoons salt
- 2 teaspoons cayenne pepper
- 2 teaspoons sambal oelek or 2 teaspoons chili paste
- 1 teaspoon paprika
- 1 tablespoon garam masala
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 1 tablespoon fresh ginger, grated
- 2 teaspoons turmeric
- red food coloring
- 1 tablespoon vegetable oil
Directions See How It's Made
- Mix spices and lemon juice.
- Add yoghurt.
- Color with coloring to make an intense red/purple color.
- Add oil.
- Skin the chicken and tie it up nicely.
- Make deep incisions all over the thighs and breasts.
- Put the chicken together with the marinade in a tight plastic bag and massage the marinade with your hands into the incisions.
- Keep refrigerated for at least 4 but preferably 12-24 hours, turning the bag now and then.
- Roast the chicken for 30 minutes in 200 deg C/400 deg F oven with grill, turning often and patting with any marinade left in the bag.
- Raise the temperature to maximum and roast for another 20 minutes. The chicken should be well browned and almost black burnt in color.
- Serve with lemon or lime wedges either as an appetizer on lettuce leaves or as a main course with rice. In either case, standard yoghurt serves as sauce.