Infused with a lively mix of yogurt, aromatic spices, and fresh herbs, this spatchcocked Whole Roasted Tandoori Chicken is a show-stopping centerpiece for any dinner party. Roasted and broiled to achieve a crispy, charred finish that captures the essence of tandoor cooking, it’s bursting with bold flavors. Pair it with cooling Cucumber Mint Raita and fragrant Saffron Rice for an unforgettable main course.
EQUIPMENT NEEDED
- Roasting Pan
- Pastry Brush
- Mixing Bowl
- Kitchen Shears
- Chef’s Knife
INGREDIENTS
1 Whole Chicken (4-5 lbs), Spatchcocked
Dry Brine
- ½ Lemon
- ¼ tsp Salt
- ¼ tsp Kashmiri Chili Powder
Second Marinade
- ½ cup Whole Milk Yogurt (or Dahi)
- 2 tbsp Ginger Garlic Paste
- 2 tbsp Lemon Juice
- 1 tsp Freshly Ground Black Pepper
- 2 tsp Salt
- 2 tsp Ground Coriander
- 1½ tsp Garam Masala
- 1 tsp Ground Cumin
- 2 tbsp Kashmiri Chili Powder
- ⅛ tsp Turmeric
- ½ tsp Ground Green Cardamom
- 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
- 2 tbsp Vegetable Oil
- 2 drops Red Food Coloring (Optional)
For Serving
- Red Onion Slices
- Lemon Wedges
- Chopped Cilantro
INSTRUCTIONS
- Spatchcock the Chicken:
- Flip the chicken onto its back. Using kitchen shears, cut along both sides of the backbone and remove it.
- Turn the chicken breast side up and press down on the breastbone to flatten it.
- Prepare the Chicken:
- Remove the skin from the entire chicken, except for the wings. Pat it dry with paper towels.
- Use a chef’s knife to make three deep gashes on each thigh and breast.
- Dry Brine:
- Rub the chicken all over with half a lemon.
- Sprinkle salt and Kashmiri chili powder evenly across the chicken.
- Refrigerate uncovered for at least 1 hour to allow the brine to penetrate.
- Second Marinade:
- In a large mixing bowl, combine yogurt, ginger garlic paste, lemon juice, black pepper, salt, coriander, garam masala, cumin, Kashmiri chili powder, turmeric, cardamom, kasuri methi, and vegetable oil.
- For a vibrant color, add 2-3 drops of red food coloring (optional).
- Marinate the Chicken:
- Wearing kitchen gloves, massage the marinade thoroughly over the chicken, ensuring it gets into the gashes.
- Cover and refrigerate for at least 8 hours, preferably 24 hours. A minimum of 1 hour is required.
- Roasting:
- Preheat the oven to 425°F (220°C).
- Line a roasting pan with foil and place a rack on top. Brush the rack with oil.
- Place the chicken on the rack, tucking the wings under.
- Cook the Chicken:
- Roast for 25 minutes, then remove from the oven and brush with the remaining marinade.
- Return to the oven and roast for another 20 minutes. For larger chickens, add 15 minutes per pound.
- Broil for Char:
- Turn the broiler to high and broil for 5 minutes to char the chicken slightly.
- Check for doneness by ensuring the internal temperature reaches 165°F (74°C) at the thickest points, and the juices run clear.
- Rest and Serve:
- Let the chicken rest for 15 minutes before carving.
- Serve with raita, saffron rice, cilantro-mint chutney, red onion slices, cilantro, and lemon wedges.
NOTES
- Refer to FoodSafety.gov’s roasting charts for more guidance on cooking times.
Nutrition (Per 0.5 lbs Serving):
- Calories: 258 kcal
- Carbohydrates: 3 g
- Protein: 19 g
- Fat: 19 g
- Saturated Fat: 5 g
- Polyunsaturated Fat: 5 g
- Monounsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Cholesterol: 73 mg
- Sodium: 472 mg
- Potassium: 271 mg
- Fiber: 1 g
- Sugar: 1 g
- Vitamin A: 766 IU
- Vitamin C: 7 mg
- Calcium: 45 mg
- Iron: 2 mg
