It’s hard for me to say ‘Whole Roasted Tandoori Chicken with Tandoori Roast Potatoes’ and not get water in my mouth. This is one of my family’s absolute favorite meals, anytime of the year. If I made a list of the top ten things we love to eat, Tandoori Chicken would rank quite highly on that list. And while Tandoori chicken is traditionally roasted on the tandoor, this oven roasted version is just as succulent and flavorful.
Up until recently we made only made tandoori drumsticks but this summer we decided to try and make the whole chicken. After a few try’s and figuring out what works best, how to get the juiciest chicks and the crispiest potatoes, this whole method has become our go to, plus it’s a whole different level of deliciousness.
For the juiciest chicken you want to marinate this for a good 24 hours. I know this can seem like a long time but the flavor and texture will be worth it. Whole Tandoori Chicken with Tandoori Roast Potatoes makes for a great main during Holiday season. It’s best served with Cilantro Mint Yogurt Chutney, lemon wedges & picked onions on the side.
- Whole chicken; skinned + cleaned; 4lbs
- 2 large potatoes; cut into ¼ inch thick rounds
- 4 tablespoon oil
- ½ cup whole yogurt
- 3 tablespoon Swad Tandoori Masala (or use homemade)
- 3 tablespoon lemon juice
- 1 tablespoon ginger garlic paste
- 1 tablespoon kasoori methi; crushed
- 1 tablespoon salt
- ½ tablespoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon chaat masala
- 1 teaspoon garam masala
- ¾ cup whole yogurt
- ½ cup cilantro
- ½ cup mint leaves
- 1 teaspoon chaat masala
- 1 green chili
- Cilantro
- Lemon wedges
- Pickled onions
- Prepare your chicken by drying it completely and make gashes throughout, this helps the flavors soak in.
- In a large bowl, combine all the marinade ingredients + 2 tablespoon oil and whisk to thick paste. Remove 3 tablespoons of the marinade in a container and refrigerate; we’ll use this for basting later. Add the whole chicken to the large marinade bowl and mix until the chicken is completely coated inside and out. Marinate for 24 hours.
- The day your cooking the chicken, remove it from the refrigerator 45 minutes before to take off the chill. Preheat the oven to 425 F.
- Roast the chicken in the oven on a greased baking rack in an oven safe dish for 30 minutes. At the 30 minute mark, take the chicken out, and flip it on the other side (breast side down) and baste with the basting marinade, put the chicken back in the oven for 20 minutes.
- Once the flipped side has roasted for 20 minutes, flip it back (breast side up) baste, put the chicken back in the oven for another 20 minutes.
- Once cooked (internal temperature should be 165 F to 170 F) remove from oven, give it a squeeze of lemon juice and let rest for 6-8 minutes before serving.
- In the oven safe dish you’ll be making the chicken, add 2 tablespoons of oil and spread an even layer. Place a single layer of the potato rounds in the oiled dish and flip the potatoes to ensure both sides are oiled. Put the baking rack on the oven dish and place the chicken on top.
- As the chicken roasts, the marinade and juices will fall on the potatoes as they cook and soak in to flavor them.
- When the chicken is cooked and removed, broil the potatoes on high for 2-3 minutes until lightly crisped.
- Add the cilantro, mint, yogurt, chaat masala and chili and blend to a smooth chutney. Chill until needed.
