Step 1 of 13
Tandoori Roasted Chicken
Remove the giblets from the cavity of the chicken and discard.
Tools
Step 2 of 13
Tandoori Roasted Chicken
Crush the garlic clove with the side of a chef's knife and discard the papery skin.
Tools
Step 3 of 13
Tandoori Roasted Chicken
Whisk the yogurt, tandoori spice mix, garlic clove, and salt together in a large mixing bowl.
Tools
Step 4 of 13
Tandoori Roasted Chicken
Place the chicken in the bowl and turn it 2 or 3 times, until it is thickly coated with the yogurt mixture.
Tools
Step 5 of 13
Tandoori Roasted Chicken
Cover the bowl tightly with plastic wrap, and refrigerate for 16-24 hours.
Tools
Step 6 of 13
Tandoori Roasted Chicken
Preheat the oven to 425°F.
Tools
Step 7 of 13
Tandoori Roasted Chicken
Line a baking sheet with aluminum foil, and position a wire rack in the pan.
Tools
Step 8 of 13
Tandoori Roasted Chicken
Lift the chicken from the bowl of the marinade, allow some of the excess to drip off, and place it breast side up on the wire rack.
Tools
Step 9 of 13
Tandoori Roasted Chicken
Sprinkle the top of the chicken with the additional tandoori spice mix. Spray the chicken lightly with cooking spray.
Tools
Step 10 of 13
Tandoori Roasted Chicken
Tie the legs together with kitchen twine, and tuck the wing tips beneath the body of the chicken.
Tools
Step 11 of 13
Tandoori Roasted Chicken
Roast the chicken on middle rack of oven until the thickest part of the breast reaches an internal temperature of 160°F, 60-80 minutes. Keep a close eye on the chicken to make sure the spices and yogurt do not burn.
Tools
Step 12 of 13
Tandoori Roasted Chicken
Check to see that chicken is done. Remove from oven or add time as needed.
Tools
Step 13 of 13
Tandoori Roasted Chicken
Allow chicken to rest for 10 minutes before serving. Leftovers may be refrigerated for 3-4 days or frozen for up to 2 months.