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Whole Tandoori Roast Chicken

This was one of the very first recipes that I posted and I’ve been meaning to replicate it for ages. This is definitely one you should try over the weekend as it’s so much tastier and healthier than any takeaway. The key to this recipe is covering the chicken with foil for the first part of the cooking process. Not only does it lock in the flavour and keep them breast meat beautifully succulent, it stops the marinade from catching in a fierce oven. You can then remove the foil for the last part of the cooking process to add colour and flavour to the chicken and onions. The chilli and mint sauce can be whizzed together in seconds and adds so much to the finished dish, so please give it a go. Add optional fresh chilli to the finished dish. For a large chicken then add 10-15 minutes to the cooking time.

Top Tip - wiggle the wing, if it pulls off really easily then your chicken should be cooked through and beautifully tender. If not then cook some more. Enjoy!


1 whole Medium Chicken ⠀

1-2 red onions - chopped into quarters

1-2 bulbs garlic - top removes horizontally

1 red chilli - optional

Tin foil

Marinade ⠀

2 tablespoons Greek Yogurt ⠀

3 cloves crushed garlic ⠀

1 thumb sized piece of ginger grated ⠀

4 teaspoons of Tandoori spice mix


1/2 teaspoon ground cinnamon⠀

2 teaspoon ground cumin⠀

1 teaspoon ground coriander⠀

1 teaspoon smoked paprika⠀

Juice of 1/2 lemon ⠀

1 chilli finely chopped (optional)⠀

Chilli & mint sauce

(Blitz together in a bullet or blender)

1 green chilli

1 small bunch mint

1 clove garlic

Juice 1/4 lemon

1 teaspoon honey

1/2 teaspoon ground cumin

1 tablespoon olive oil

Salt & pepper


Preheat the oven to 190 degrees.

Mix the marinade ingredients together in a large bowl and coat the chicken thoroughly. Add the chicken onions and garlic to a roasting pan. Add 1/2 lemon to the cavity of the chicken. Season generously and cover with foil and into the oven for 1 hour. Remove the foil and cook for another 45-60 minutes.

Remove from the oven and rest for 20-30 minutes. Drizzle with the chilli and mint sauce.

Serve with naan bread, Indian salad and raita.

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