Description

Enjoy the irresistible flavors of Whole Tandoori Chicken, marinated in a blend of spices, yogurt, and lime. This recipe delivers a succulent and flavorful dish, perfect for a quick dinner that impresses. With simple preparation, it’s ideal for family gatherings or a comforting meal at home.

Ingredients

Scale

1 tablespoon kashmiri red chili powder
1 tablespoon garam masala
1 ½ teaspoons coriander
1 teaspoons cumin
½ teaspoon turmeric
Juice of one lime
1 tablespoon ginger paste
7 garlic cloves chopped
½ cup whole milk greek yogurt
¼ cup avocado oil
Salt to taste
2.5-3 pounds whole chicken

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Instructions

Combine all spices, lime juice, yogurt, garlic, and oil in a small bowl.
Pat the chicken dry using a paper towel and lay it breast side down on a cutting board.
Use kitchen scissors to remove the backbone of the chicken by cutting along both sides.
Flip the chicken over and press down firmly on the breasts to flatten.
Make slits in the thighs and breasts, ensuring the skin remains attached.
Rub the marinade over the chicken thoroughly, making sure it seeps into the slits.
Cover the chicken and refrigerate for 4 to 24 hours to marinate.
Preheat the oven to 375°F.
Line a baking sheet with foil and place a rack on top, spraying with oil.
Take the chicken from the marinade and place it on the rack.
Bake for 30 minutes, then baste with leftover marinade or pan drippings.
Return the chicken to the oven and bake for another 20 minutes, basting again.
Continue cooking for an additional 15-20 minutes or until the chicken is cooked through.
Move the chicken to the upper rack and broil on high for 5-10 minutes until charred.

Notes

Allow the chicken to marinate for at least 4 hours for deeper flavor.
Check the internal temperature of the chicken; it should reach 165°F to ensure it’s fully cooked.
Serve with a fresh salad or naan for a complete meal.

Nutrition

Serving Size: 1 piece
Calories: 320
Sugar: 1g
Sodium: 350mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 28g
Cholesterol: 100mg