Tandoori Chicken with Lemon Rice and Raita Recipe
This Tandoori Chicken recipe features a whole chicken marinated in a vibrant blend of Greek yogurt, lemon juice, and aromatic spices, then oven-roasted to juicy, flavorful perfection. The marinade infuses the chicken with a balanced mix of heat, citrus, and earthiness, resulting in a classic Indian-inspired dish that pairs beautifully with refreshing raita and tangy lemon rice.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Ingredients
Marinade
- ½ cup whole milk Greek yogurt
- 3 tablespoons lemon juice (from 2 lemons)
- 1 tablespoon minced fresh ginger
- 4 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 tablespoon chili powder
- ½ teaspoon cayenne powder
- ½ teaspoon ground cinnamon
- 2 teaspoons ground cumin
- ¼ cup minced fresh cilantro, plus more for serving
- 1 tablespoon kosher salt
- ½ teaspoon freshly cracked black pepper
Chicken
- 1 (5 pound) whole chicken
- Lemon Rice (recipe linked)
- Raita (recipe linked)
Accompaniments (Optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and position a rack in the center. Place a metal cooling rack inside a large rimmed sheet pan to allow air circulation around the chicken while roasting.
- Make the Marinade: In a medium bowl, combine Greek yogurt, lemon juice, minced ginger, minced garlic, ground turmeric, chili powder, cayenne powder, ground cinnamon, ground cumin, minced cilantro, kosher salt, and freshly cracked black pepper. Mix thoroughly to create a smooth and aromatic marinade.
- Prepare the Chicken: Pat the whole chicken dry with paper towels. Place it breast-side down on a large cutting board with the neck facing you. Using kitchen shears, cut along each side of the spine to remove it. Flip the chicken breast-side up and press down firmly on the breastbone with your hands until the chicken flattens — you may hear a crack. This will help the chicken cook evenly.
- Marinate the Chicken: Generously coat the entire chicken with the yogurt-spice marinade, ensuring it is covered on all sides.
- Arrange on Baking Sheet: Place the marinated chicken skin-side up on the prepared baking rack inside the sheet pan, or alternatively in a roasting pan. This setup allows heat to circulate and the chicken to roast evenly.
- Bake the Chicken: Roast the chicken in the preheated oven for about 15 minutes per pound, roughly 1 hour and 25 minutes for a 5-pound bird. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C) at the thickest part of the chicken, indicating it is safely cooked.
- Serve: Rest the chicken for a few minutes after baking. Serve it over lemon rice sprinkled with fresh cilantro, with a side of raita to complement the spicy flavors, for a complete, delicious meal.
Notes
- Removing the spine and flattening the chicken (spatchcocking) helps it cook more evenly and faster.
- You can prepare the marinade ahead of time and marinate the chicken overnight for even deeper flavor.
- Use a meat thermometer to avoid under or overcooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If you don’t have kitchen shears, a sharp chef’s knife can be used, but exercise caution.
- Adjust cayenne and chili powder quantities to control the heat level according to your preference.
