Name: Whole tandoori roast chicken recipe by Kanupriya at BetterButter
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Yield: 4
Ingredients: 1.8 kgs whole chicken; 2 tbsp Red chilli powder; 1 tbsp lemon juice; 1 tbsp olive; 2 tbsp ginger garlic paste; 1/2 cup curd; 1 tbsp kasoori methi; 1 tsp garam masala powder; 1 tsp Coriander powder; Salt to taste; Red food Colour (optional)

ABOUT Whole tandoori roast chicken RECIPE

A extremely popular mughlai delicacy. A slight planning ahead of time makes a big party hit menu. If you will follow the instructions, it is going to be smoky roasted juicy and spicy steak on a charcoal grill at home.

Ingredients Serving: 4

1.8 kgs whole chicken
2 tbsp Red chilli powder
1 tbsp lemon juice
1 tbsp olive
2 tbsp ginger garlic paste
1/2 cup curd
1 tbsp kasoori methi
1 tsp garam masala powder
1 tsp Coriander powder
Salt to taste
Red food Colour (optional)

Instructions

Wash off whole chicken inside out and then pat dry using paper towel.
Make gashes on all over chicken using knife.
Take a bowl put thick Curd,lemon juice, ginger garlic paste, red chilli powder, coriander powder, Garam masala Kasoori methi, salt, olive oil, add food colour if desired .
Mix the marinated ingredients, then rub the marinade all over including under the skin of the breast. Marinate in the fridge for upto 24 hrs.
Remove chicken 30mins before you want to bake it.
Brush some oil on the top of it.
Sit the chicken on top of the roasting tin and roast for 1.30 hrs or until the thigh juices run clean when tested with a skewer.
When the chicken is done, lift out of the tin.
Serve hot with the salad, wedges of lemon on the side and green chutney's.

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