Tandoori Chicken Roast Recipe

Time to Prepare: 1hr 40min

Serving Size: 5 people

Tandoori Chicken Roast


  • Full Skinless Washed Chicken
  • Tandoori Masala (If your Tandoori Masala does not have a red coloring then I would add 1 tbsp. of Paprika for the color.  The Rajah brand has a nice coloring and can be found in your ethnic Food Stores.)
  • 2 tbsp Garlic Paste
  • ½ tsp salt
  • 1 tsp Jeera powder (cumin powder)
  • Half Stick of Butter (cut up in thin slices)
  • 2 tbsp of Olive Oil


  • Pre-heat oven to 400 degree temperature
  • In a mixing bowl mix all ingredients together except for butter and oil.
  • Place foil on a baking tray and grease it with the olive oil.
  • Place chicken on the tray and use a fork or a thin sharp knife and gash the Chicken several times all around so that the spices can seep in.
  • Rub the spice mix on the chicken and make sure you cover the whole chicken with the spices.
  • Take the thin slices of butter and place them on and around the chicken.  Some of the pieces should be inserted in the main cavity.
  • Cover the chicken with foil and bake for 40 minutes covered.
  • After 40 minutes flip the chicken to the other side and bake it for another hour uncovered.
  • After 1 hr and 40 minutes your chicken should be ready to serve.
  • For additional flavor pour any remaining drippings over the chicken.

*** I usually cut the chicken in pieces and serve it with salad and/or pasta.

*** I would recommend that you marinate the chicken overnight before baking.

*** If you prefer not to use butter then I would substitute it with olive oil.  I would drizzle about 5 tbsp. over the chicken.

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