Whole Tandoori Chicken: A Showstopping Indian Classic
- Steve Holloway
- Aug 16
- 4 min read
Updated: Aug 17
Experience the vibrant flavours of India with this whole tandoori chicken recipe! Marinated in a blend of aromatic spices, tangy yogurt, and zesty lemon juice, the chicken is roasted to juicy perfection, delivering a smokey char reminiscent of traditional clay ovens. Perfect for a festive family dinner or an impressive centerpiece at your next gathering, this tandoori chicken is sure to delight your guests with its bold taste, tender texture, and irresistible aroma.
Cuisine -Indian - Main Meal- Serves 6
With today’s post, I’ll be sharing the recipe for cooking whole tandoori chicken in a conventional oven; however, if you’re lucky enough to own a tandoor, simply follow your oven’s instructions and cook until the chicken is fully done throughout. Be sure to watch for my upcoming post on how to build your own tandoori oven at home!
Cooking times, for whole tandoori chicken In a conventional oven
Prep time: 20 minutes (plus 6–12 hours marinating)
Cook time: 45–60 minutes
Total time: 1 hour 5 minutes–1 hour 20 minutes (plus marinating)
Recipe Difficulty level - Beginner-Friendly
Special equipment - Jug Blender-Hot oven
Heat level - Mild - Medium
Nutrition values for Whole Tandoori Chicken
For one serving (assuming 6 servings per whole chicken), approximate nutritional values are:
- Calories: 310
- Protein: 36g
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 6g
- Fiber: 1g
- Sugars: 2g
- Sodium: 540mg
*Note: Values are estimates and can vary based on the size of the chicken, exact ingredients, and any skin or excess fat removed before cooking.*
A little History
Tandoori chicken originated in the Punjab region of India and Pakistan, where it was traditionally cooked in a cylindrical clay oven called a tandoor. The dish rose to international fame in the mid-20th century, thanks to post-partition Punjabi restaurants in Delhi, such as Moti Mahal, which popularized the technique of marinating chicken in yogurt and spices before roasting it at high heat. Renowned for its smoky flavor, vibrant color, and tender texture, tandoori chicken has since become a beloved staple of Indian cuisine worldwide.
"This whole tandoori chicken bursts with bold spices and smoky flavour, making every bite a celebration of Indian culinary tradition."
Recipe for Whole Tandoori Chicken
Ingredients:
1 whole chicken (about 3-4 lbs / 0.9 to 1.8 kilograms), skin removed
Ingredients for the marinade
1 teaspoon of Celtic or Himalayan salt ( table salt will do )
The Juice of half a lemon
½ inch cube of root ginger, peeled and coarsely chopped
2 large cloves of garlic, peeled and coarsely chopped
2 fresh red or green chillies (Check for heat levels for yourself)
2 tablespoons of fresh coriander leaves, chopped
2 tablespoons of dried mint leaves
6 tablespoons of thick set natural yoghurt
2 teaspoons of ground coriander
1 teaspoon of ground cumin
1 teaspoon of garam masala
2 teaspoons of tandoori spice
1 teaspoon of mango powder
½ teaspoon of freshly ground black pepper
Red food Colouring (Optional)
How to make Whole Tandoori Chicken
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1. Using a sharp knife, make deep slashes in the chicken to help the marinade penetrate.
2. Place the yogurt into a food blender, add the garlic, ginger and chillies, and blend. Add the spices, coriander and mint leaves, with the food colouring and blend thoroughly.
3. Rub the marinade all over the chicken, making sure to get it into the slashes and inside the cavity. Cover and refrigerate for at least 6 hours, preferably overnight.
4. Preheat your oven to 425°F (220°C). Place the chicken on a rack in a roasting pan, or on a baking tray lined with foil.
5. Roast for 45-60 minutes, basting once or twice, until the chicken is cooked through and slightly charred in spots (internal temperature should reach 165°F/74°C).
6. Let rest for 10 minutes. Garnish with fresh cilantro and lemon wedges before carving and serving. Enjoy!
Goes well with:
Frequently asked questions for
Can I use chicken pieces instead of a whole chicken?
Absolutely! You can use bone-in chicken thighs, drumsticks, or breasts—just adjust the cooking time as smaller pieces will cook faster.
How long should I marinate the chicken?
For best flavour, marinate the chicken for at least 6 hours or overnight. A longer marination helps the spices penetrate and tenderize the meat.
Can I grill the tandoori chicken instead of baking it?
Yes, grilling imparts a wonderful smoky flavour. Cook the marinated chicken on a medium-hot grill, turning occasionally, until cooked through.
Is tandoori chicken very spicy?
The spice level can be adjusted to your taste. Reduce the chili powder for a milder version or increase it for extra heat.
What should I serve with tandoori chicken?
It pairs well with naan or rice, fresh salads, mint chutney, and lemon wedges for a complete meal.
Can I make this recipe dairy-free?
Yes! Substitute the yogurt with a plain, unsweetened non-dairy yogurt alternative for a dairy-free version.
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Conclusion
Bring a taste of authentic Indian cuisine to your kitchen with this whole tandoori chicken recipe from Stevie’s Curry Magic. With its vibrant flavours, aromatic spices, and tender, juicy meat, this dish is sure to impress family and friends alike. Whether you’re making it for a special occasion or a cozy night in, served hot or cold, enjoy the magic of homemade tandoori and don’t forget to share your delicious results. Happy cooking!
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Cheers Steve.
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