Whole Tandoori Chicken

A Tandoori whole chicken with crispy, spiced skin is served on parchment paper with a slice of lemon on the side, presented on a decorative tray.

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This easy Whole Tandoori Chicken is packed with bold Indian-inspired flavors, featuring a spiced yogurt marinade that delivers juicy, tender chicken with irresistible charred edges – whether you cook it in the oven or air fryer.

Prep Time15

Cook Time1

Marinating time4

Course: Main Course

Cuisine: Indian

Keyword: Tandoori Chicken

Servings: - 6

Calories: 669kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the Tandoori Marinade

½ cup (240g) Greek yogurt or plain yogurt, full-fat
2 tbsp vegetable oil or any neutral oil
2 tbsp lemon juice
1 tbsp ginger paste See Note 1
1 tbsp minced garlic or paste See Note 1
1 tbsp Kashmiri chili powder or deggi merch
2 tsp sweet paprika
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp salt
½ tsp turmeric

For the Chicken

4 lbs (1.8kg) whole chicken
2 tbsp ghee melted

For smoky finish (optional)

1 small coal
2 tbsp ghee melted

To serve

1 tbsp chopped cilantro (coriander)
2 tsp kasuri methi (dried fenugreek leaves)
lemon or lime wedges

Instructions

Marinate the chicken

Combine all the marinade ingredients in a bowl. Use a sharp knife to score the chicken, then brush with the marinade all over, including the cavity. Cover and refrigerate for 4-6 hours or, ideally, overnight.
½ cup (240g) Greek yogurt , 2 tbsp vegetable oil, 2 tbsp lemon juice, 1 tbsp ginger paste, 1 tbsp minced garlic, 1 tbsp Kashmiri chili powder , 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 1 tsp salt, ½ tsp turmeric, 4 lbs (1.8kg) whole chicken, 2 tsp sweet paprika

Air Fryer Instructions

Preheat the air fryer to 375°F (190°C). Brush the basket with a little oil so that the chicken won't stick. Place the chicken, breast-side down, in the air fryer basket and cook for 25 minutes.
Turn the chicken over and baste with the leftover marinade and melted ghee. Cook for a further 25-30 minutes or until the chicken is charred at the edges and registers at least 165°F (75°C) on a meat thermometer.

Roast in the oven

Preheat the oven to 470°F (230°C) or 430°F (220°C) if using a fan-forced oven. Use a roasting pan with a rack, brushing the rack with oil first. Place the chicken breast-side down on the rack.
Roast for 30 minutes. Brush with the marinade or some melted ghee, turn over and cook for 30-40 minutes or until it registers 165°F (75°C) on a meat thermometer.
2 tbsp ghee
If your chicken needs some extra charring, turn the broiler on and place the chicken underneath for 3-5 minutes (but keep a close eye on it – you don't want it to burn!).

Add that smoky finish! (optional)

Heat a small piece of charcoal over a gas burner for about 10 minutes until it is red-hot and glowing (I hurried mine a bit – only the edges were glowing red).
1 small coal
Place the coal in a small metal container and position it next to the chicken. Pour the melted ghee over the coal – it will begin smoking instantly. Cover the chicken with a lid or clean towel to trap the smoke and leave for 5 minutes to allow the smoke to penetrate the meat and infuse it.
2 tbsp ghee

Rest the chicken

Place the chicken on a platter and loosely cover with foil. Rest for 5-10 minutes before serving to allow the juices to redistribute.
Serve garnished with crushed fenugreek leaves and chopped cilantro (coriander) and lemon or lime wedges on the side. Pair with naan bread, fluffy rice or a fresh salad for a complete meal.
1 tbsp chopped cilantro, 2 tsp kasuri methi, lemon or lime wedges

Notes

Note 1: Make fresh garlic and ginger paste by blending 1 whole peeled garlic and 1/4 cup (40g) fresh chopped ginger with 2 tbsp vegetable oil and 1 teaspoon coarse salt in a small food processor such as the Ninja Food Chopper. Any paste not used in this recipe can be frozen in ice cube trays to use later.
If you are using chicken thighs or drumsticks you will need to cook for 20-25 minutes, turning over halfway. Chicken breasts usually cook in 12-14 minutes – it's always best to rely on a thermometer though as the size and thickness of the chicken can affect the cooking time.
Leftovers and Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F (180°C) for a few minutes to bring back those crispy edges. Cooked leftover tandoori chicken can be added to my homemade masala sauce for a quick, easy and delicious curry. You can also freeze cooked tandoori chicken for up to 3 months—just thaw overnight in the fridge before reheating.

Nutrition