Whole Roasted Tandoori Chicken

Name: Whole Roasted Tandoori Chicken
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 chicken (2 1/2 lb); 1 cup cooking yoghurt; 1 large lemon; 1 tbsp mint; 2 tsp salt; 2 tsp cayenne pepper; 2 tsp sambal oelek; 1 tsp paprika; 1 tbsp garam masala; 1 tsp ground black pepper; 2 tsp garlic powder; 1 tbsp fresh ginger; 2 tsp turmeric; red food coloring; 1 tbsp vegetable oil

A South Asian dish of chicken, cooking yoghurt and lemon, seasoned with cayenne and paprika and grilled.

5 hr 10 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 300 min · 310 min total
Difficulty: medium

1
Mix spices and lemon juice. Add yoghurt. Color with coloring to make an intense red/purple color.
2
Add oil. Skin the chicken and tie it up nicely. Make deep incisions all over the thighs and breasts.
3
Put the chicken together with the marinade in a tight plastic bag and massage the marinade with your hands into the incisions.
4
Keep refrigerated for at least 4 but preferably 12-24 hours, turning the bag now and then.
1440 min
5
Roast the chicken for 30 minutes in 200 deg C/400 deg F oven with grill, turning often and patting with any marinade left in the bag.
30 min
6
Raise the temperature to maximum and roast for another 20 minutes. The chicken should be well browned and almost black burnt in color.
20 min
7
Serve with lemon or lime wedges either as an appetizer on lettuce leaves or as a main course with rice. In either case, standard yoghurt serves as sauce.