Tandoori Roast Chicken

• 1 whole chicken (3 to 4 pounds), cut into 8 pieces
• 1/2 cup plain Greek yogurt
• 1/4 cup lemon juice
• 2 tablespoons tandoori masala
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Steps

1. 1 In a large bowl, whisk together yogurt, lemon juice, tandoori masala, cumin, paprika, chili powder, garlic powder, ginger powder, salt, and black pepper.
2. 2 Add chicken pieces to the bowl, ensuring each piece is well-coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
3. 3 Preheat oven to 425°F (220°C).
4. 4 Remove chicken from marinade, letting excess drip off. Place chicken pieces on a greased baking sheet.
5. 5 Brush each piece with olive oil for extra crispiness.
6. 6 Roast in the preheated oven for 45 to 60 minutes, or until the internal temperature reaches 165°F (74°C). Flip chicken halfway through cooking.
7. 7 Transfer chicken to a serving platter and let rest for 10 minutes before serving.

Nutrition

Tips

• For extra smoky flavor, add a teaspoon of smoked paprika to the marinade.
• If you prefer less spice, adjust the amount of tandoori masala and chili powder.
• Serve with fresh cilantro for a pop of color and freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with basmati rice and cucumber raita for a complete Indian-inspired meal.
• Pair with warm naan bread for a delightful texture contrast.

FAQ