Roasted Tandoori Chicken

Roasted Tandoori Chicken

from themodernproper.com
100 min
6 servings

Warm spices like ginger, turmeric, cinnamon and cumin mixed with yogurt make the marinade for this simple whole tandoori roast chicken.

Ingredients

  • ½ cup Stonyfield Whole Milk Greek Yogurt
  • 3 tablespoons lemon juice
  • 1 tablespoon ginger, grated or minced
  • 4 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne powder
  • ½ teaspoon ground cinnamon
  • 2 teaspoons ground cumin
  • ¼ cup minced cilantro
  • 1 tablespoon salt (adjust to your liking)
  • ½ teaspoon black pepper
  • 1 (3.5-5 lb) whole chicken, spatchcocked (cavity parts discarded)

Directions

  1. 1

    Preheat oven to 375°F

  2. 2

    In a medium sized bowl combine yogurt, lemon juice, ginger, garlic along with all herbs and spices

  3. 3

    Mix well and coat chicken entirely in yogurt mixture

  4. 4

    Arrange chicken on a baking sheet that is lined with a cooling rack (for extra crispy skin, no worries if you don’t own one)

  5. 5

    Bake chicken on center rack for 15 minutes per lb, about 1 hour 25 minutes or until internal temp of the chicken reads 165°F

  6. 6

    Serve the chicken with fresh cilantro, basmati rice and our favorite recipe for raita