Spoon Fork And Food

WHOLE CHICKEN TANDOORI

Course

side dish

Cuisine

mughlai

Prep Time

360 minutes

Cook Time

45 minutes

Servings

helping

Ingredients

Course

side dish

Cuisine

mughlai

Prep Time

360 minutes

Cook Time

45 minutes

Servings

helping

Ingredients

Instructions

Clean and wash the chicken at least twice and leave it in a bowl so as to drain out as much water as possible.
Firstly pour some mustard oil and rub the chicken gently with hands. You can use a brush if you want, but Iu2019m a rather u2018hands-onu2019 person.
Use a knife to make cuts so that the masala can get inside the flesh well, while marination.
Take a clean and dry bowl. Mix thick curd, ginger-garlic paste, lemon juice, Zaika tandoori masala, salt and some oil to make marination.
Coat and rub the masala with hand all over the chicken. Turn the bird and get your fingers in as far as you can so as to properly spread the spice mix.
P.S : Mustard oil, ginger-garlic paste and condiments like oregano already adds a bit of saltiness. So be careful not to over-do it with spoonfuls of salt.
Cover the bowl with a cling foil and marinate the chicken in refrigerator for minimum 4-5 hours.
Pre heat the oven at 200 degree C. Meanwhile fix the chicken in the rotisserie.
Grill the bird for 30 mins first. Take it out and brush some oil all over and again grill it for another 15 mins or till the chicken gets roasted.

Alternative Grilling Options :

Grill over coal, basting with oil in between till done, about 10-15mins.
You can also grill it in a grill pan with 2-3 tsp butter for 12- 15 mins. (Take large pieces of chicken. Whole chicken cannot be grilled in pan)
For microwave convection, pre heat at 180 degrees C and place the chicken on a non stick tray and grill for 45 mins. (You can turn it upside down in between just to make sure the bird gets cooked for all sides.)
Serve hot with your favorite salad, lemon wedges and a spicy dip !!!

Recipe Notes

I served it with Amul Cheese Spread’s Tikka Dip.