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Whole Roasted Tandoori Chicken With Tender Potatoes And Onions Recipe

Ingredients

How to make it

  • For the first Marinade:
  • Place the Spatchcocked chicken in a 13 x 9" baking dish and sprinkle with salt.
  • Rub with garlic and ginger and then sprinkle lemon juice and Kashmiri chili powder over the chicken.
  • Rub well to coat the entire chicken, cover with plastic wrap and set aside for 20-30 minutes.
  • Meanwhile, make the second Marinade:
  • In a medium sized bowl, add the yogurt, garam masala, cayenne, cumin, coriander, Kashmiri chili powder, dried fenugreek, olive oil, salt, black pepper and lemon juice.
  • Mix to combine and set aside.
  • Reserve 1/2 cup of marinade, then pour the marinade over the chicken and massage to coat the top and bottom evenly.
  • Gently lift the chicken skin, and massage the prepared masala mixture underneath.
  • Cover the dish with plastic wrap and refrigerate for 8 hours or overnight.
  • Toss potatoes and onions with reserved 1/2 cup marinade.
  • Cover and refrigerate as long as the chicken is marinating.
  • Once chicken has finished marinating, remove from the fridge and preheat oven to 350F.
  • Add in the marinated potatoes and onions alongside the chicken in the baking dish.
  • Bake the entire thing for one hour or until chicken is cooked.
  • Set the oven to broil for about 3 minutes, or until the top of the chicken has slightly browned.
  • Remove the baking dish from the oven and let rest for 15 minutes.
  • Serve and enjoy!

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The Cook

chuckieb Ottawa, CA

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