Whole Roasted Tandoori Chicken

READY IN: 5hrs 10mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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