Roasted Tandoori Chicken
Recipe type: Entrée
Serves: 4-6
  • 1 whole fryer chicken cut into pieces or 4-6 pieces bone-in chicken with the skin removed
  • ¾ cup plain Greek yogurt
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 dry red chili, crushed
  • 1 tablespoon sweet paprika
  • 3 teaspoons cumin
  • 2 teaspoons turmeric
  • 2 teaspoons coriander
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon black peppercorns, crushed
  • 3 tablespoons olive oil
  1. Place chicken pieces in a shallow bowl or dish and prick the flesh with a fork on both sides.
  2. In a separate bowl mix together the yogurt, lemon juice, garlic, ginger and all of the dry spices into a thick marinade.
  3. Pour marinade over chicken and spread to coat both sides. Allow to marinate for at least 30 minutes, but up to 24 hours (longer marinating time will yield better results, but it is not necessary).
  4. Preheat your oven to 425º F. Line a baking sheet with a wire rack and place the chicken pieces out on the rack, not touching. Spread extra marinade over the chicken so it is completely covered.
  5. Bake for 30 minutes. Flip and continue baking, an additional 10-15 minutes or until juices run clear. Turn the oven off and allow to rest for 10-15 minutes, or remove from oven, tent with foil, and allow to rest for 5-10 minutes.
  6. Serve with steamed vegetables and naan.
Recipe by Life Your Way at