Tandoori Chicken

Step-by-Step Instructions

1. 1

   Begin by cleaning the whole chicken thoroughly under running water, then pat it dry with paper towels. Make deep slashes in the thick parts of the chicken to allow the marinade to penetrate effectively.

2. 2

   In a large mixing bowl, combine the plain yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, lemon juice, and salt. Mix well until you have a smooth marinade.

3. 3

   Coat the chicken generously with the marinade, ensuring that it gets into all the slashes and crevices. It’s best to use your hands for this, so don’t hesitate to get messy. Cover the bowl with cling film and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

4. 4

   Preheat your oven to 220°C (430°F) or prepare your tandoor if you have one. If using an oven, place a baking tray at the bottom to catch any drippings.

5. 5

   Once the chicken has marinated, take it out of the refrigerator and let it sit at room temperature for about 15 minutes. This helps it cook more evenly.

6. 6

   Brush the marinated chicken with vegetable oil on all sides. This will aid in achieving a beautiful golden color and crispy texture while roasting.

7. 7

   Place the chicken on a wire rack positioned over the baking tray or directly on the tandoor skewer if using a tandoor. Make sure there's enough space around the chicken for heat to circulate.

8. 8

   Roast the chicken in the preheated oven or tandoor for about 30-40 minutes. If using an oven, turn the chicken halfway through the cooking process to ensure even browning. Look for the skin to turn golden brown and slightly charred.

9. 9

   Once cooked, use a meat thermometer to check that the internal temperature reaches 75°C (165°F). If it’s not done, return it to the oven for additional 5-10 minutes as needed.

10. 10

    Remove the chicken from the oven or tandoor and let it rest for about 10 minutes. This allows the juices to redistribute, ensuring moist meat.

11. 11

    Garnish with fresh coriander leaves, sliced onions, and green chilies. Serve hot with naan or rice and your favorite chutney.