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Whole Roasted Tandoori Chicken with Tender Potatoes and Spicy Onions

Whole roasted tandoori chicken with potatoes in a casserole dish
Prep Time
30 min
Cook Time
1h
Yields
5-6 servings

Tandoori chicken is a staple in many South Asian homes, especially during barbecue season. The marinade is spicy, smoky and lemony and most commonly made for chicken, but can also be used on fish, shrimp, or tofu for a vegan option. The recipe was created by a Punjabi gentleman for the famous Moti Mahal restaurant that was located in pre-partition India – current day Peshawar, Pakistan. The word tandoori comes from the word tandoor – which is a specific clay oven used in traditional Indian cooking that adds a wonderful earthy smokiness to meats and breads like tandoori naan. Most families do not own a tandoor, so grilling on a barbecue or in the oven works perfectly fine.

Here, I’ve taken all the flavours of tandoori chicken and created a delicious oven-to-table meal that your whole family can enjoy on any busy weeknight, or even for a cozy Sunday dinner. Simply marinate the chicken the day before, then pop it in the oven and you’ll be ready to eat a traditional Indian classic in less than an hour!

Note: the Kashmiri chili has a medium to low spice level, and lends the beautiful bright red colour this dish is known for. If Kashmiri chili is not available, substitute for a quarter the amount of cayenne (or to taste), and a bit of red food colouring.

Related: Spicy, Crispy Onion Pakora

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ingredients

First marinade

1
whole chicken, butterflied
2
tsp salt
½
lemon, juiced
2
Tbsp kashmiri chili powder
4
cloves garlic, minced
1
Tbsp peeled and grated ginger

Second marinade

¾
cup thick yogurt, 3.25% to 5% milk fat
1 ¼
tsp garam masala
1
tsp cayenne
1
tsp cumin
1
tsp dried coriander
2
Tbsp Kashmiri chili
1
tsp dried fenugreek (kasoori methi)
¼
tsp citric acid
2
Tbsp neutral oil
1
Tbsp mustard oil
1
tsp black salt
2
tsp salt
1 ½
tsp black pepper
½
lemon, juiced

Potatoes and onions

12
whole baby potatoes
2
small onions, halved

Spicy onions

1
medium onion, thinly sliced
3
Tbsp lemon juice
1
tsp white vinegar
½
tsp cayenne
Salt, to taste

To garnish and serve

2
tsp chaat masala, to garnish
¼
cup chopped cilantro, to garnish
Garlic naan, optional
Basmati rice, optional
Raita, optional
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directions

Notes

This recipe requires 8 hours marinating time.

Ingredients for whole roasted tandoori chicken
Step 1

For the first marinade: Place the butterflied chicken in a large bowl or baking tray and sprinkle salt, lemon juice, Kashmiri chili powder, garlic, and ginger over the butterflied chicken. Rub well to coat the entire chicken, cover with plastic wrap and set aside for 20-30 minutes.

Whole chicken coated with tandoori spiced
Step 2

Meanwhile, make the second marinade: In a medium sized bowl, add the yogurt, garam masala, cayenne, cumin, coriander, Kashmiri chili powder, dried fenugreek, citric acid, neutral and mustard oils, black salt, salt, black pepper and lemon juice. Mix to combine and set aside.

Marinade for whole roasted tandoori chicken
Step 3

Place the chicken in a 9×13-inch baking dish. Reserve ½ cup of marinade, then pour the marinade over the chicken and massage to coat the top and bottom evenly. Gently lift the chicken skin, and massage the prepared masala underneath. Cover the dish with plastic wrap and refrigerate for 8 hours, or overnight.

Whole chicken coated with tandoori spiced
Step 4

Toss potatoes and onions with reserved ½ cup of marinade. Cover and refrigerate as long as the chicken is marinating.

Step 5

Once chicken has marinated, remove from the refrigerator and preheat oven to 350°F. Cover the baking dish with foil and bake for 25 minutes.

Marinated tandoori chicken in a baking dish
Step 6

Remove the baking dish from the oven, discard the foil, add in the marinated potatoes and onions. Place the chicken back into the oven, uncovered, and bake for another 25-35 minutes, or until the chicken reaches an internal temperature of 160°F and the potatoes have softened.

Step 7

Set the oven to broil for about 3 minutes, or until the top of the chicken has slightly browned.

Step 8

Remove the baking dish from the oven and let rest for 15 minutes.

Step 9

While the chicken rests, make the spicy onions. Place onions into a small bowl, add lemon juice and white vinegar. Rub with your fingers to soften the onions. Add cayenne, plus salt to taste. Set aside.

Step 10

Once chicken has rested, sprinkle with chaat masala and cilantro to garnish before carving. Enjoy with garlic naan, basmati rice, cool raita and spicy onions.

Whole roasted tandoori chicken with potatoes in a casserole dish

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