Whole Tandoori Chicken: A Showstopping Indian Classic
Updated: Oct 1
Whole Tandoori Chicken
There are some dishes that are made for sharing, and a whole tandoori chicken is definitely one of them.
I've recently gone back into the kitchen and cooked this recipe again, this time photographing the whole process and making a few notes along the way. And I'm very pleased to say that the result was bloody lovely! 😂
The chicken was beautifully tender, packed with flavour and had that wonderful deep, charred tandoori coating we're looking for.
But there's one thing I really don't want you to overlook when you make this recipe:
The Tandoori Raita
For me, this is the cherry on the cake.
The chicken has all those big, smoky, spicy and aromatic flavours, and the cool, creamy tandoori raita brings everything back into balance. It's refreshing, slightly tangy and has just enough spice of its own to complement the chicken without competing with it.
I served the chicken with fresh salad, warm tortilla wraps, lemon wedges and plenty of tandoori raita, and it made the whole thing feel like a proper curry-house feast at home.
If you've never tried tandoori raita before, don't skip it. I've got a separate recipe for it here:
Cuisine -Indian - Main Meal- Serves 4-6
Recipe Difficulty level - Beginner-Friendly
Special equipment - Jug Blender-Hot oven
Heat level - Mild - Medium
Cooking Times – Whole Tandoori Chicken
Prep time: 20 minutes
Marinating time: 6–12 hours
Cook time: approximately 1 hour 15 minutes–1 hour 30 minutes
Total time: approximately 1 hour 35 minutes–1 hour 50 minutes, plus marinating
For the 1.8 kg chicken I cooked, it took approximately 1 hour 20 minutes at around Gas Mark 7 (220°C) in my gas oven.
Please note: Cooking times are approximate and will vary depending on the size of your chicken and your oven. Always check that the chicken is thoroughly cooked before serving.
Nutritional Information
Approximate values per serving, based on 4-6 servings.
Nutrient | Per serving |
Calories | ~400 kcal |
Protein | ~57 g |
Fat | ~17 g |
Saturated fat | ~5 g |
Carbohydrates | ~2 g |
Sugars | ~1 g |
Fibre | ~0.5 g |
Salt | ~1.2 g* |
A Little History
Tandoori chicken has its roots in the Punjab, a region that today spans parts of India and Pakistan. The name comes from the tandoor, a traditional cylindrical clay oven used for cooking breads and meats at very high temperatures.
The dish as we know it today became particularly famous during the 20th century, when Punjabi cooking began spreading far beyond its original home. One of the restaurants closely associated with the popularisation of tandoori cooking was Moti Mahal in Delhi, founded after Partition by Punjabi restaurateurs.
The basic idea is wonderfully simple: chicken is marinated in yoghurt, spices and other flavourings before being cooked at high temperature. The intense heat gives the chicken its characteristic deep colour, smoky flavour and beautifully charred edges, while the yoghurt-based marinade helps keep the meat tender.
From its Punjabi roots, tandoori chicken has travelled around the world and become one of the most recognisable dishes associated with Indian cuisine.
🔥 Stevie's Tip
Don't be afraid of the char!
Those darker, slightly blackened edges are part of what makes tandoori chicken so good. You're looking for a lovely combination of deeply roasted spices, charred edges and juicy meat underneath.
Recipe for Whole Tandoori Chicken
Ingredients
For the Chicken
1 whole chicken, approximately 1.8 kg (4 lb), skin removed
For the Classic Tandoori Marinade
This recipe uses approximately 225 g of Stevie's Classic Tandoori Marinade, which is two portions of the frozen marinade.
1 teaspoon Celtic, Himalayan or table salt
Juice of ½ lemon
½-inch piece of fresh root ginger, peeled and roughly chopped
2 large cloves garlic, peeled and roughly chopped
2 fresh red or green chillies
2 tablespoons fresh coriander leaves, chopped
2 tablespoons dried mint leaves
6 tablespoons thick-set natural yoghurt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
2 teaspoons tandoori spice
1 teaspoon mango powder (amchoor)
½ teaspoon freshly ground black pepper
Red food colouring, optional
Note: The marinade quantities above make approximately 225 g, which is the amount I used for my 1.8 kg chicken.
How to Make Whole Tandoori Chicken
1. Prepare the chicken
Remove the skin from the whole chicken.
Using a sharp knife, make several deep cuts into the thickest parts of the chicken, particularly the breast and legs. These cuts allow the marinade to penetrate deeper into the meat and help the chicken cook more evenly.
2. Make the marinade
Place the yoghurt, garlic, ginger and fresh chillies into a blender and blend until combined.
Add the ground spices, fresh coriander, dried mint and lemon juice, then blend again until you have a thick, well-combined marinade.
Add the optional red food colouring if you want that characteristic deep tandoori colour.
3. Marinate the chicken
Place the chicken into a large food-safe container.
Pour over the marinade and massage it thoroughly into every part of the chicken, making sure you work it well into the cuts and around the legs, breast and cavity.
Cover and refrigerate overnight.
4. Turn the chicken
The following morning, turn the chicken over so that the other side is sitting in the marinade.
Cover and return to the refrigerator for approximately 6 hours.
This gives the marinade plenty of time to work its way into the chicken from both sides.
5. Prepare for cooking
Remove the chicken from the refrigerator and place it onto a foil-lined roasting tray.
Allow the oven to preheat to approximately Gas Mark 7 / 220°C / 425°F.
6. Roast the chicken
Place the chicken into the hot oven and cook for approximately 1 hour 15 minutes to 1 hour 30 minutes, depending on the size of the chicken and your oven.
My approximately 1.8 kg chicken took around 1 hour 20 minutes in my gas oven.
The chicken should develop a beautiful deep red colour with plenty of darker, charred edges.
Use a meat thermometer to check the thickest part of the chicken has reached at least 74°C / 165°F.
7. Basting
If you want to baste the chicken during cooking, reserve some fresh marinade before it comes into contact with the raw chicken.
Brush this over the chicken towards the latter part of cooking to build up that lovely tandoori coating.
Do not use leftover marinade that has been in contact with raw chicken unless it is thoroughly cooked first.
8. Rest and serve
Remove the chicken from the oven and allow it to rest for 10–15 minutes before carving.
Garnish with fresh coriander and lemon wedges.
And then comes the important bit…
From Marinade to Table: Whole Tandoori Chicken
Whole chicken Skin removed and deep cuts made Two portions of frozen marinade for ease Maranating in a food grade tub Line your baking tray with foil Ready to cook Check the cooking temprature A little longer needed Cooked to perfection
How I Like to Serve Whole Tandoori Chicken
For me, this is where the whole thing comes together.
Serve the chicken in the middle of the table with:
🌯 Warm tortilla wraps — perfect for making your own chicken wraps
🥗 Fresh salad
🧅 Sliced red onion
🍋 Fresh lemon wedges
🥣 Tandoori raita
🌿 Fresh coriander
Carve or pull the chicken apart at the table and let everyone build their own wrap.
And don't forget the raita! That cool, creamy contrast against the hot, intensely flavoured tandoori chicken is what really brings the dish together.
Goes well with:
Tandooti Raita Side salad Chapatti or tortillas
Frequently Asked Questions
Can I use chicken pieces instead of a whole chicken?
Absolutely. The same Classic Tandoori Marinade works beautifully with chicken thighs, drumsticks and other bone-in pieces. Just remember that smaller pieces will cook much faster than a whole chicken, so adjust the cooking time accordingly and check that the thickest part reaches 74°C / 165°F.
How long should I marinate a whole tandoori chicken?
For the best flavour, I'd recommend marinating overnight. In this recipe, I marinated the chicken overnight, turned it over the following morning and left it for another six hours before cooking.
The longer marinating time allows the yoghurt, spices and other ingredients to work their way into the chicken.
Do I need to remove the skin?
Yes, I recommend removing the skin for this recipe. This allows the marinade to come into direct contact with the meat and lets you make deep cuts into the chicken so the marinade can penetrate further.
Why do you make cuts in the chicken?
The deep cuts allow the marinade to penetrate beyond the surface of the chicken. They also help the thicker parts of the bird cook more evenly.
Don't be afraid to make good, deep cuts, particularly through the breast and legs.
Can I cook the chicken on a barbecue or grill?
Yes. A tandoor traditionally cooks at very high temperatures, so a barbecue or suitable grill can give you some fantastic smoky, charred flavours.
Cooking times will vary considerably depending on the equipment and the size of the chicken. Always check the thickest part of the chicken has reached 74°C / 165°F before serving.
How do I know when the whole chicken is cooked?
The most reliable method is to use a meat thermometer. Check the thickest part of the meat, avoiding the bone, and make sure it has reached 74°C / 165°F.
For my approximately 1.8 kg chicken, it took around 1 hour 20 minutes at approximately Gas Mark 7 / 220°C, but ovens and chickens vary, so don't rely solely on the clock.
Can I prepare the chicken the day before?
Yes — and that's actually what I recommend.
Remove the skin, make the cuts and thoroughly coat the chicken with the marinade the evening before. Keep it covered in the refrigerator overnight and turn it over the following morning.
This makes the recipe particularly convenient if you're planning to serve it for guests.
What should I serve with whole tandoori chicken?
There are plenty of options, but I strongly recommend my Tandoori Raita. The cool, creamy raita is a fantastic contrast to the smoky, spicy chicken.
I also like to serve it with warm tortilla wraps, fresh salad, sliced red onion, lemon wedges and fresh coriander.
It's then easy for everyone to make their own tandoori chicken wrap at the table.
Can I make the marinade dairy-free?
Yes. You can replace the natural yoghurt with a plain, unsweetened dairy-free yoghurt alternative. Choose one with a thick consistency so the marinade still coats the chicken properly.
Final Thoughts
There is something special about putting a whole tandoori chicken in the middle of the table. It looks impressive, smells incredible and, once you start carving into it, becomes the sort of meal that everyone wants to get involved with.
This isn't a recipe to rush. Give the chicken plenty of time in the marinade, let those spices work their way into the meat and don't be afraid of getting some good colour and char on the outside.
When I cooked this version recently, the chicken was beautifully tender, packed with flavour and had exactly the kind of deep, roasted tandoori character I was looking for.
And for me, the finishing touch has to be the Tandoori Raita. That cool, creamy contrast against the smoky, spiced chicken really does bring the whole dish together.
Serve it with warm wraps, fresh salad, lemon and plenty of raita, put everything in the middle of the table and let everyone help themselves.
That's what I love about cooking curry at home.
You don't need to wait for a trip to the curry house to have a proper curry-house feast — sometimes the best one is the one you make yourself.
Give this one a try, get your hands messy, and enjoy every bite.
🔥 Happy cooking!
Stevie
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Cheers Steve.
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