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The KILIG Kitchen · Indian Mains & Grills
Whole Tandoori Chicken
GFNF
Ingredients
- Whole chicken - 1.2 kg
- Yogurt - 150 g (⅔ cup)
- Tandoori chicken masala - 2 tbsp
- Ginger-garlic paste - 2 tbsp
- Lemon juice - 2 tbsp
- Salt - 1½ tsp
- Oil - 2 tbsp
Method
- Marinate chicken with yogurt, masala, ginger-garlic, lemon juice, salt, and oil for 2 hours.
- Skewer onto the rotisserie rod and secure tightly with the forks provided.
- Cook at 200°C for 15 min to sear, then reduce to 160°C for 25-30 min, until juices run clear.
- Rest 5 min before carving.
Chef's Notes
A restaurant-style Indian roast - smoky, juicy, and evenly cooked all around.
Serving Suggestions
Serve with naan, onion salad, and mint chutney.