Tandoori Roast Chicken
Tandoori Roast Chicken
Servings
4-5
Cook Time
1 minute
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.
Author:Mrs Balbir Singh's Indian Cookery
Ingredients
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1 whole chicken (giblets removed)
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4 tsp Mrs Balbir Singh® Tandoori Rub
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2 tsp Salt, or to taste
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2 tbsp Lemon juice
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1 cup Natural or Greek yoghurt
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1 tbsp Ginger paste
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1 tbsp Garlic paste
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1½ tbsp Mustard oil (or preferred oil)
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½ tsp Mrs Balbir Singh® Original Garam Masala (optional)
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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.
Recipe Note
Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)
