Tandoori Roast Chicken
Tandoori Roast Chicken
Mrs Balbir Singh's Indian Cookery
4-5
1 hours 30 minutes
Sunday roast, packed with Indian flavour.
There are countless ways to use Mrs Balbir Singh® award-winning Tandoori Rub to transform everyday cooking. This whole tandoori roast chicken is one of the simplest - a proper Sunday roast, reimagined with Indian flavour. A classic yoghurt-based marinade, bright with lemon, ginger, and garlic, delivers depth and character without the need for multiple spices. A balanced North Indian blend of 14 aromatic spices - with just a gentle yest addictive hum of heat. Effortless to prepare, and one we return to time and again.
Ingredients
- 1 whole chicken (giblets removed)
- 4 tsp Mrs Balbir Singh® Tandoori Rub
- 2 tsp Salt, or to taste
- 2 tbsp Lemon juice
- 1 cup Natural or Greek yoghurt
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1½ tbsp Mustard oil (or preferred oil)
- ½ tsp Mrs Balbir Singh® Original Garam Masala (optional)
- Butter or ghee, for brushing
Directions
Prepare the chicken: Make deep slits in the legs and thighs. Place in a large bowl and rub all over (inside and out) with half the salt and half the lemon juice. Set aside.
Make the marinade: In a separate bowl, combine the yoghurt, Mrs Balbir Singh® Tandoori Rub, oil, ginger paste, garlic paste, remaining lemon juice, and salt. Mix until smooth and well combined.
Marinate: Add the chicken and coat thoroughly, ensuring the marinade reaches inside the cavity and under the skin of the breast (if using skin-on). Cover and refrigerate for at least 1–2 hours, preferably overnight.
Preheat the oven: Preheat to 200°C (180°C Fan).
Roast: Place the chicken in a roasting tray and roast for 1½ hours, or until fully cooked and the juices run clear when pierced. Halfway through, baste with any remaining marinade.
Finish: (Optional) At the halfway stage, lightly sprinkle the Mrs Balbir Singh® Original Garam Masala from a height for an added layer of aroma.
Rest and serve: Remove from the oven, brush lightly with butter or ghee, cover loosely with foil, and rest for 15 minutes before serving. Serve with your favourite roast vegetables.
