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Tandoori Chicken Recipe from Zouk
Discover how easy a delicious Indian-inspired roast can be with this delicious Tandoori Chicken Recipe. This recipe will prepare a whole chicken in a beautiful tandoori marinade and is best prepared using our special Zouk spice blends.
Marinate a whole chicken in our specially crafted tandoori mix and roast until it is tender, juicy and simply delicious. This dish is perfect for those who love to experiment with authentic Indian flavours and want to treat family and friends to something truly special. Our Tandoori Chicken recipe is the perfect centrepiece for a Sunday Roast with a twist, can be used to fill delicious wraps and sandwiches, or even be served to elevate summer salads. Thanks to the lean nature of the protein and cooking process, our Tandoori Chicken recipe can be considered a healthy Indian dish so you can indulge guilt-free.
Read on and discover the best Tandoori Chicken recipe, created by our expert culinary team.
- Preparation time - 15 minutes
- Marinating time - Minimum 1 hour up to 48 hours
- Cooking time - 1 hour 30 to 1 hour 45 mins - depending on chicken weight
- Resting time - 5 minutes
- Total time - 2 hours and 5 minutes (excluding marinating)
Tandoori Cooking
In India and Pakistan Tandoori cooking is a way of life. Traditionally a tandoor oven is used with a charcoal fire inside it. A variety of meats are cooked in tandoors on skewers. Whole chickens can also be marinated in tandoori spices and cooked on spits over an open fire or charcoal grill.
The effects of tandoori cooking are not easy to replicate without the open fire unless you are using a charcoal BBQ. This infuses the meat with a smoky tandoori effect.
However, you can create tandoori-style food by using spices and roasting meats in a very hot oven, under a grill or on a BBQ. This recipe is designed for a whole chicken to be cooked in an electric or gas oven. The marinade can also be used for chicken portions such as drumsticks, thighs or chicken wings.
Equipment List
- Sharp knife
- Chopping board
- Large mixing bowls
- Roasting tin
- Baster - or large spoon and oven gloves
- Serving dish
- Carving knife
- Meat Thermometer or skewer
Ingredients For Tandoori Chicken Recipe
Serves 4-6
- 1 whole chicken approx 1.5 to 1.8kg in weight skin removed
- 1/2 cup Greek yoghurt
- 1 tablespoon ginger garlic paste - 4 garlic cloves and a 2-inch piece of ginger are required to make this
- 1 teaspoon Zouk Garam Masala
- 1 teaspoon red chilli
- 1 tablespoon Zouk Tandoori Masala
- 1/4 teaspoon ground black pepper
- 1 teaspoon coriander powder (dhania)
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric (haldi)
- 1 teaspoon dried fenugreek (methi)
- 1 and 1/2 tablespoon mustard oil
- 1 tablespoon lemon juice
- Sliced red onion to sit the chicken on while roasting
Method For Tandoori Chicken Recipe
- Remove and discard the skin from the chicken.
- Cut slits into the meat that are approximately 1cm deep into the flesh and then place the chicken in a large mixing bowl.
- Prepare the ginger garlic paste crushing or blending the ginger and garlic in a pestle and mortar or a blender and set aside.
- Season the chicken with lemon juice and salt and leave to marinate in this first marinade while you prepare the tandoori mixture.
- Mix the yoghurt, the ginger and garlic paste and all the spices including the tandoori masala and garam masala in a separate bowl.
- Smother the chicken in the marinade. It is important to cover the chicken all over and press the marinade into the slits you made earlier. Put the covered chicken in the fridge for at least an hour but ideally 24 hours.
- When ready to cook preheat the oven to 200C / 180C fan. Put the sliced red onion in the bottom of a roasting tin with a drizzle of olive oil and place the chicken on top.
- Roast the chicken for 1 and 1/2 hours or until the juice runs clear when tested with a skewer. If your chicken is larger you may need up to 15 minutes longer. If you have a baster or the time you can open the oven halfway through and baste the chicken in the juices at the bottom of the tin.
- When you remove the chicken from the oven keep it warm and cover it for 5 to 10 mins to rest before carving.
- Serve immediately.
Top Tips for Tandoori Cooking
- Ensure the chicken is fresh and the oven is pre-heated before placing it in.
- If you wish to reduce the cooking time joint the chicken and cover the pieces in the marinade then cook for 40-50 minutes until each chicken portion is cooked through. Always check juices run clear.
- This marinade works well with chicken drumsticks for a cheap and tasty meal cooked on the BBQ or in the oven.
- For Whole chickens remember to allow the meat to rest before carving.
- Use good quality spice blends like Zouk Garam Masala and Zouk Tandoori Masala for best results.
Serving Ideas
This dish is great served as a roast dinner with spicy gravy, roasted potatoes and vegetables. try it for a Sunday family roast with an Indian twist. Alternatively, this dish is also delicious with rice and salad in the warmer months.
Tandoori chicken leftovers make great inch meals. Dice any leftover slices and mix them with mayo or sour cream for a tasty jacket potato filling.
Alternatively, you can pick the chicken carcass and use the leftover bits of meat to make a filling for wraps or a toasted sandwich. Just add your favourite cheese and some chutney or chilli sauce.
Tandoori Chicken Recipe Shopping List
Useful Links
Attend one of our cooking classes and learn more about cooking restaurant-quality dishes at home.
If you enjoyed this recipe then give our Seekh Kebab recipe a try!
Read more about experiencing a Zouk cooking class.
Make a booking to dine at our Manchester restaurant.
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