Authentic Oven-Roasted Tandoori Chicken
The Healthy Indian Classic – Tandoori Chicken
Bring the vibrant flavors of a traditional clay oven into your kitchen with this protein-rich favorite. A two-step marination process ensures every bite is tender,
The secret to a world-class Tandoori chicken lies in the “Wet Rub”—a preliminary infusion of lemon and chili that tenderizes the chicken before the yogurt marinade is applied. By roasting the chicken in the Whatever Pan, the cast aluminum ensures even heat distribution, mimicking the high-intensity heat of a tandoor. Brushing with melted butter during the final stages of cooking creates a beautiful glaze and helps achieve those delicious crispy edges that pair perfectly with cool yogurt and warm naan.
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Serves
6
Course
Main
Prepare
(plus 2–4 hours marinating)
Cooks
45 mins
1.5kg chicken pieces (thighs and drumsticks work best)
3 tbsp unsalted butter, melted (for basting)
The Wet Rub:
1¼ tsp Kashmiri chilli powder
1 tsp paprika
2 tsp lemon juice, freshly squeezed
1/4 tsp sea salt
The Marinade:
1/2 cup plain Greek-style yoghurt
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 tsp chilli powder
1/2 tsp freshly ground black pepper
1 tsp garam masala
1 tsp coriander powder
1/2 tsp cumin powder
3 tbsp lemon juice, freshly squeezed
4 tbsp olive oil
1 tsp salt
1 Prepare the chicken by patting it dry. Using a sharp Chopaholic Knife, cut 2–3 deep slits into each piece of chicken to allow the marinade to penetrate.
2 In a small bowl, combine the Wet Rub ingredients. Massage this paste thoroughly into the slits and over the skin of the chicken. Set aside for 15 minutes.
3 In a Jean Patrique Mixing Bowl, whisk together all the Marinade ingredients until smooth.
4 Coat the chicken pieces in the yoghurt marinade, ensuring every crevice is covered. For the best results, cover and refrigerate for at least 4 hours (or overnight).
5 Preheat your oven to 200°C/400°F.
6 Arrange the chicken in your Whatever Pan, ensuring there is space between the pieces to allow the heat to circulate and crisp the skin.
7 Roast for 30 minutes. Halfway through (at the 15-minute mark), brush the chicken generously with melted butter.
8 Carefully flip the chicken pieces and baste with the remaining butter. Return to the oven for a final 15 minutes until charred at the edges and cooked through.
9 Garnish with fresh lemon slices and a sprinkle of coriander.
10 Serve hot with charred Naan or Paratha and a side of cooling mint raita.
| Nutrient | Amount |
|---|---|
| Energy | 1,590kJ / 380kcal |
| Fat | 22g |
| Saturated Fat | 8g |
| Carbohydrates | 4g |
| Sugars | 2g |
| Protein | 41g |
| Salt | 1.4g |