Spicy Whole Roasted Tandoori Chicken
This Spicy Whole Roasted Tandoori Chicken elevates the classic approach to tandoori flavors by marinating an entire bird in a rich, spicy yogurt blend infused with aromatic spices. Originating from the famed Mumtaz Paan House in Bradford, this dish showcases a perfect harmony of heat and flavor, while the vibrant color and succulent meat make it a stunning centerpiece for any meal. The marinade penetrates deep into the chicken, resulting in tender, juicy meat with a beautifully charred exterior. Ideal as an appetizer for gatherings or as a hearty main course, adjust the chili levels to suit your palate. Serve it alongside refreshing yogurt sauce, zesty lemon or lime wedges, and warm rice for a delightful feast.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
chicken
2 1/2 lb (whole, skin removed)
cooking yoghurt
1 cup ((8% fat) or drained standard yoghurt)
lemon
1 large (juiced)
mint
1 tablespoon (fresh, chopped)
salt
2 teaspoons (to taste)
cayenne pepper
2 teaspoons (adjust according to heat preference)
sambal oelek
2 teaspoons (or chili paste)
paprika
1 teaspoon
garam masala
1 tablespoon
ground black pepper
1 teaspoon (freshly ground)
garlic powder
2 teaspoons
fresh ginger
1 tablespoon (grated)
turmeric
2 teaspoons
red food coloring
to desired intensity
vegetable oil
1 tablespoon
Instructions
1
In a large mixing bowl, combine the lemon juice, mint, salt, cayenne pepper, sambal oelek (or chili paste), paprika, garam masala, black pepper, garlic powder, ginger, and turmeric to create a spice mixture.
2
Add the cooking yogurt to the spice mixture and blend well until fully combined.
3
If using, add red food coloring to achieve a vibrant red/purple hue in the marinade.
4
Incorporate the vegetable oil into the marinade, mixing until uniform.
5
Carefully remove the skin from the chicken. This step can enhance the flavor soaking process.
6
Using a sharp knife, make deep incisions all over the thighs and breasts of the chicken to allow the marinade to penetrate.
7
Transfer the marinated chicken into a large, resealable plastic bag. Pour the marinade into the bag, ensuring it coats the chicken thoroughly, especially in the incisions. Massage the chicken gently to distribute the marinade evenly.
8
Seal the bag, pressing out excess air, and refrigerate it for a minimum of 4 hours, preferably 12 to 24 hours. Occasionally turn the bag to ensure even marination.
9
Preheat your oven to 200°C (400°F). Place the chicken on a roasting rack in a baking dish and roast for 30 minutes, turning often and basting with any leftover marinade from the bag.
10
Raise the oven temperature to its max setting and continue roasting for an additional 20 minutes, or until the chicken is well-browned and charred in some areas, ensuring the skin is crispy.
11
Let the chicken rest for 5-10 minutes before carving. Serve hot with lemon or lime wedges on a bed of lettuce for an appetizer, or with fragrant rice for a satisfying main course. Fresh standard yogurt on the side makes an excellent cooling sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Whole Roasted Tandoori Chicken?
It is a dish featuring a whole bird marinated in a rich, spicy yogurt blend infused with aromatic spices, resulting in tender meat with a charred exterior.
What is the origin of this specific recipe?
This recipe originates from the famed Mumtaz Paan House in Bradford.
What are the primary flavors in the marinade?
The marinade features a harmony of heat from cayenne and sambal oelek, combined with aromatic spices like garam masala, turmeric, and ginger.
How do I prepare the spice mixture for the marinade?
Combine lemon juice, mint, salt, cayenne pepper, sambal oelek, paprika, garam masala, black pepper, garlic powder, ginger, and turmeric in a large bowl.
What type of yogurt should be used?
The recipe calls for one cup of cooking yogurt (8% fat) or drained standard yogurt.
Why is red food coloring used in tandoori chicken?
Red food coloring is used to achieve the classic vibrant red or purple hue associated with traditional tandoori dishes.
What is the purpose of adding vegetable oil to the marinade?
Incorporate vegetable oil into the marinade to help distribute flavors and ensure a uniform consistency.
Should the skin be removed from the chicken?
Yes, carefully removing the skin enhances the flavor soaking process during marination.
Why do I need to make incisions in the chicken?
Deep incisions in the thighs and breasts allow the marinade to penetrate deep into the meat for better flavor and tenderness.
What is the best way to marinate the chicken?
Place the chicken and marinade in a large resealable plastic bag, ensuring the meat is thoroughly coated, and massage it gently.
How long should the chicken marinate?
Marinate for a minimum of 4 hours, though 12 to 24 hours is preferred for the best results.
How often should I turn the marinating chicken?
Occasionally turn the bag during the refrigeration period to ensure the marinade is evenly distributed.
What is the initial oven temperature for roasting?
Preheat your oven to 200°C (400°F) for the first stage of roasting.
How long does the first roasting stage take?
Roast the chicken on a rack for 30 minutes, turning often and basting with leftover marinade.
What happens during the second roasting stage?
Raise the oven to its maximum setting and roast for an additional 20 minutes to achieve a browned and charred exterior.
How do I ensure the chicken skin is crispy?
Roasting at the maximum oven temperature for the final 20 minutes helps ensure the exterior becomes crispy and charred.
Is it necessary to rest the chicken after roasting?
Yes, let the chicken rest for 5-10 minutes before carving to allow the juices to redistribute.
How should I serve this as an appetizer?
Serve hot with lemon or lime wedges on a bed of fresh lettuce.
What can I serve with the chicken for a main course?
It pairs perfectly with fragrant warm rice and a side of fresh standard yogurt as a cooling sauce.
Can I adjust the spiciness of the recipe?
Yes, you can adjust the levels of cayenne pepper and sambal oelek to suit your personal heat preference.
What is the recommended weight for the chicken?
A 2 1/2 lb whole chicken is recommended for this recipe.
What can be used if sambal oelek is unavailable?
You can use a standard chili paste as a substitute for sambal oelek.
Does the recipe use fresh ginger?
Yes, one tablespoon of grated fresh ginger is used in the spice mixture.
How much garam masala is required?
The recipe requires one tablespoon of garam masala.
What kind of mint is used in the marinade?
One tablespoon of fresh, chopped mint is included in the spice blend.
What is the role of lemon juice in the marinade?
Lemon juice acts as a tenderizer and provides a zesty acidity to balance the spices.
Can I use garlic powder instead of fresh garlic?
Yes, the recipe specifically calls for two teaspoons of garlic powder.
How do I achieve the 'charred' look?
By roasting the chicken at the oven's maximum temperature setting during the final 20 minutes of cooking.
Should I baste the chicken?
Yes, basting the chicken with leftover marinade during the first 30 minutes of roasting adds flavor and moisture.
Is this dish suitable for gatherings?
Absolutely, its vibrant color and succulent meat make it a stunning centerpiece for any meal or party.