Tandoori-Style Roast Chicken
To achieve the signature deep color and char without a clay oven, roast a whole or jointed chicken at high heat after a double-marination in spiced yogurt. The acid in the yogurt tenderizes the meat while the spices form a charred, darkened crust that locks in juices.
Commit to the full rest time.
The yogurt marinade needs at least 12 hours to penetrate the meat, and the chicken must be at room temperature before it hits the heat to ensure even cooking.
- Large mixing bowl
- Wire rack set over a rimmed baking sheet
- Meat thermometer
- Kitchen twine (if roasting whole)
What goes in.
- 3 lbwhole chicken, cut into pieces or butterflied
- 1 cupfull-fat Greek yogurt
- 2 tbsplemon juice
- 1 tbspgarlic paste
- 1 tbspginger paste
- 1 tbspgaram masala
- 1 tbspkashmiri chili powder
- 1 tspground turmeric
- 1.5 tspkosher salt
Double-Marination
First, coat the chicken in lemon juice and salt to strip the surface; then, apply the spice-heavy yogurt mixture to build a protective, flavorful barrier that chars rather than burns.
The method.
Prepare the chicken
Pat the chicken bone-dry with paper towels. Score the thickest parts of the legs and breasts with a sharp knife to allow the marinade to sink deep into the meat.
First marination
Rub the chicken thoroughly with the lemon juice and salt. Let it sit for 30 minutes in the refrigerator.
Apply the yogurt mix
Whisk the yogurt, garlic, ginger, and remaining spices together. Smear this mixture over every inch of the chicken, working it into the scores you made. Cover and chill for at least 12 hours.
Preheat and arrange
Heat your oven to 450°F (230°C). Place the chicken pieces on a wire rack set over a rimmed baking sheet to allow heat to circulate beneath the meat.
Roast
Roast for 35 to 45 minutes. You are looking for the edges of the marinade to turn dark, nearly black, and for the internal temperature of the thickest piece to reach 165°F.
Rest
Remove the chicken from the oven and let it sit undisturbed for at least 10 minutes before serving.
Other turns to take.
Stovetop Finish
For a smokier finish, finish the chicken in a searing-hot cast iron skillet for two minutes per side after roasting.
Bone-in Breast
If using only bone-in, skin-on breasts, reduce roasting time to 25-30 minutes to prevent the meat from drying out.
When it doesn't go to plan.
Use Kashmiri chili powder for its deep red hue; if unavailable, use a blend of paprika and a pinch of cayenne.
Do not scrape off the excess yogurt marinade before roasting; it will solidify and create the signature charred crust.
If the chicken starts to look too dark before it reaches the correct internal temperature, tent it loosely with foil.
The ones that keep coming up.
Can I use low-fat yogurt?
Avoid it. The fat content in full-fat Greek yogurt is necessary to insulate the meat and prevent it from drying out during the high-heat roasting process.
Why is my chicken pale?
The color is almost entirely dependent on the quality of your chili powder. If your spices are old or low-grade, the color will be muted.
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