January 17, 2019

Oven baked whole tandoori chicken | oven roasted whole chicken | baked tandoori chicken | Indian style whole masala roasted chicken

 Tandoori chicken takes first place in baking chicken dishes and this is one of our family favourites too. My sons like baked chicken either it`s a whole chicken or drumsticks. This recipe process is simple and tastes tasty when you serve and baking time is different for each oven.
I took a small size chicken without skin you can choose a big size with fully covered with skin. Better use less red chilli powder if you are especially preparing for children otherwise it tastes so good with the spicy taste.
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 Ingredients
  • whole chicken –1 no without skin
To marinate chicken
lemon juice – 2 tablespoon
salt  to taste
Yoghurt – 1/4 cup
ginger garlic paste – 2 tablespoons
oil – 2- 3 tablespoons
kashmiri chilli powder – 3 tablespoons
garam masala – 1 tablespoon
coriander powder – 1 tablespoon
cumin powder – 1 teaspoon
tandoori masala powder- 1 tablespoon
chaat masala powder – 1 teaspoon
Cornflour – 1/2 tablespoon
kasuri methi powder – 1 tablespoon
red colour (optional) – 1/2 teaspoon
oil (for basting)- 1-2 tablespoon
 Preparation
Wash chicken and keep aside. Take all the ingredients in a bowl,  which mentioned under "to marinate" 
Rub this to chicken evenly and wrap it in the aluminium foil. Rest for one-hour minimum or overnight if possible.
Preheat oven to oven 200 degrees centigrade, place this chicken in a baking tin and bake for 20 minutes. Flip this chicken other side and bake for 20 more minutes. Check the chicken is tender or not, if not bake for 10 more minutes and turn off.
Serve hot with salad.


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