Tandoori-Style Roast Chicken
Tandoori-Style Roast Chicken is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. • In a small bowl, stir together the yogurt and 2 teaspoons of the seasoning salt.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfection• In a small bowl, stir together the yogurt and 2 teaspoons of the seasoning salt.
Place the chicken in a large lock-top plastic bag.
Add the yogurt mixture and turn the chicken to coat evenly.
Seal the bag and marinate in the refrigerator for at least 2 hours or up to 8 hours, turning occasionally.
• Preheat the oven to 425°F.
Place the potatoes in a roasting pan and sprinkle the remaining 1/2 teaspoon seasoning salt over them.
Remove the chicken from the marinade, reserving the marinade.
Place on a rack (a vertical roaster works well), and arrange in the pan on top of the potatoes.
Pour the remaining reserved marinade over the potatoes and turn to coat them lightly.
• Roast the chicken for about 30 minutes.
Turn the potatoes so they cook evenly.
Roast for another 20 to 30 minutes, or until the juices run clear when a thigh is pierced with a knife and the potatoes are crispy and cooked through.
• Transfer the chicken to a carving board and let rest for a few minutes.
Carve into pieces and arrange on a platter.
Surround with the potatoes.
Pour the juices from the pan over the chicken and potatoes.
Garnish with parsley or watercress and serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.