• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Indian Roast Chicken Jb

  • Recipe Submitted by on

Category: Poultry, Main Dish

 Ingredients List

  • 1 c Plain yogurt
  • 3 md Garlic cloves, minced
  • 2 tb Finely grated fresh ginger
  • 2 tb Fresh lemon juice
  • 2 ts Finely grated lemon zest
  • 2 ts Ground coriander
  • 1/2 ts Cayenne pepper
  • 1/2 ts Turmeric
  • Salt and freshly ground
  • -black pepper
  • 1 Chicken (3 1/2-lb)


A spicy yogurt marinade lends this bird the distinctive flavor and texture
of classic Indian tandoori chicken. Serve it with saffron rice, roasted
onions and a creamy cucumber raita. Marinating the chicken in a plastic bag
allows the entire bird to be coated with the yogurt mixture.

1. In a medium bowl, combine the yogurt, garlic, ginger, lemon juice, lemon
zest, coriander, cayenne, turmeric, 1/2 teaspoon of salt and 1/4 teaspoon
of black pepper; mix well. Place the chicken in a gallon-size plastic bag,
add the marinade and turn to coat all over. Seal the bag. Refrigerate the
chicken for at least 4 or up to 12 hours, turning it occasionally in the

2. Preheat the oven to 350ø. While the oven heats, let the chicken come to
room temperature. Lift the chicken from the marinade and transfer to a
roasting pan; discard the remaining marinade. Season the chicken with salt
and pepper and roast for 25 minutes. Rotate the pan and roast for another
25 minutes. Increase the temperature to 400ø and roast the chicken for
about 35 minutes longer, or until the juices run clear when a thigh is
pierced with a fork.

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