Tandoori Whole Chicken



1 whole chicken (I use the Safra brand)

1 lemon

1 tbspn coriander seeds

1 tbspn cumin seeds

1 tbspn Shan chaat masala

1 tbspn tandoori masala

1 tbspn laal mirch (red chilli powder)

1 tbspn salt

vegetable oil

1 tspn unsalted butter


preheat oven to 350 degrees

Remove all skin from whole chicken. If you like the skin on leave it on- I personally do not like eating chicken skin

in a mortar and pestle- grind the coriander and cumin seeds until their natural fragrances release, then add to a clean bowl and add the other spices (salt, laal mirch, chaat masala)

mix together – this is the dry rub mix

take half of the lemon and squeeze it over the entire whole chicken

next sprinkle the dry rub all over the chicken (one side at a time) and inside the chicken as well

use your hands (I choose to wear gloves at this point) to work the spice mix into all the crevices of the chicken

once the entire chicken is covered in the dry rub- take the other half of the lemon and squeeze over the entire chicken

place the chicken in a pre greased (I use 1 tbspn vegetable oil) deep baking dish/pan (you don’t want the juices flowing out of a shallow pan into your oven!)

cover the baking dish with foil

cook for a total of an hour and a half- but after the first 45 minutes remove the foil paper- no need to flip the chicken leave as is for the remaining 45 minutes (use your oven timer)

once cooked, take the 1 tspn of butter and rub it all over the chicken- it will melt easily if you do is this immediately – this step really brings the favorite together ?

serve with roasted vegetables, rice or a salad

enjoy !!


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