Skinnymixer’s Roast Tandoori Chicken features in the Chef Specials section of the cookbook SkinnyAsia 2.

Take your Sunday roast in a completely different direction with our Roast Tandoori Chicken.

A whole chicken is coated in a yoghurt marinade packed with our Indian Masala Paste, ginger, garlic, Kashmiri chilli and warming spices, then left to marinate before roasting until golden and juicy.

Serve with Kachumber Salad and Palak Raita for an impressive Indian-inspired feast.

What You Will Need

For the complete quantities, see the recipe in SkinnyAsia 2.

For the chicken:

Whole chicken
Whole lemon

For the marinade:

Garlic
Indian Masala Paste – from the Basics section
Greek yoghurt
Fresh lemon juice
Olive oil or ghee
Fresh ginger
Honey
Kashmiri chilli powder (or paprika + cayenne pepper)
Cumin
Coriander
Garam masala
Smoked paprika
Turmeric
Salt
Cracked black pepper

To serve:

Fresh lemon juice
Salt flakes

What is Kashmiri Chilli Powder?

Kashmiri chilli powder is used extensively in Indian cooking and is known for adding a beautiful red colour along with chilli flavour.

If you can’t find it, we’ve included an easy substitute in the recipe using sweet paprika and cayenne pepper.

Remember that chilli products and brands can vary in heat, so adjust according to your family’s preference.

Cook to Temperature, Not Just Time

Whole chickens vary in size, shape and how quickly they cook, so the cooking time is only a guide.

The most reliable way to know your chicken is ready is with a meat thermometer.

Cook until the chicken reaches an internal temperature of 74°C or 165°F in the thickest part of the breast.

Insert the thermometer into the thickest part of the meat without touching bone.

If the chicken needs more time but is already becoming quite dark on top, loosely cover it with foil again.

What to Serve with Roast Tandoori Chicken

Turn it into a complete SkinnyAsia 2 feast with:

Kachumber Salad for freshness and crunch
Palak Raita for a cool, creamy contrast
Tomato Kasundi for an extra flavour hit

You could also add rice or naan if you’re feeding a hungry crowd.

Dietary & Recipe Variations

DAIRY FREE
Use a dairy-free Greek-style yoghurt.

LOW CARB
Replace the honey with compliant sweetener as specified in SkinnyAsia 2.

SUPER SKINNY
Use chicken breast instead of a whole chicken. Marinate for a maximum of 6 hours and roast until the thickest part reaches 74°C / 165°F.

VEGETARIAN
The tandoori marinade is also delicious with paneer, firm tofu or mushrooms.

LOW FODMAP
Use maple syrup, garlic-infused olive oil and lactose-free yoghurt, and omit the garlic.

HALVED / DOUBLED
The recipe can be halved or doubled. Cooking time will depend on the size and number of chickens, so always use internal temperature to determine when they’re cooked.

Get the Recipe

The complete Roast Tandoori Chicken recipe, including Thermo cooker and conventional marinade methods and all dietary variations, is available in SkinnyAsia 2.

From the Testing Team

Kerry F. – We’re having Christmas in July dinner tomorrow with all the family so while i was prepping food for that the old bloke and repurposed the leftover chicken into roti tacos it was so yum…the Indian Tomato relish was a fabulous addition…he reckons it’s going on the pub menu!
Leia S. – Oh my freaking goodness! I don’t know what to say INCREDIBLE. 10/10 everything went together perfectly. Flavour bomb meal. Well worth the effort.
Angie G. – This chook tasted absolutely Amazing !! A real flavour BomB yum yum. Marinated overnight so about 22 hrs by the time it went into the oven. Perfectly cooked within recipe times. The meat was falling off the bone and it was soft, juicy and delicious !! Served with Kachumber salad as well as Mez’s potato wedges, corn on cob
Julie H.– OMG this is absolutely perfect it fell apart when I took it out of the oven… Heaven
Krisha G. – I am doing this again today. We enjoyed it so much. I know it won’t carmelise and brown as nice but I am trying it in the slow cooker this afternoon.

Some other Thermomix Roast Chicken recipes you might love:

Want to know more about SkinnyAsia 2 cookbook?

SkinnyAsia 2 is a collection of Thermomix & Conventional cooking recipes. All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.

We cover a wide range of dietary variations in the cookbook – LC: Low Carb, GF: Gluten-free, DF: Dairy-free, LM: Low Fodmap, SS: Super Skinny, V: Vegetarian

FAQs

How long can I marinate Tandoori Chicken?

For this whole chicken recipe, marinate in the refrigerator for at least 6 hours and up to 24 hours. If using the chicken breast variation, we’ve limited the marinating time to a maximum of 6 hours.

How do I know when my Roast Tandoori Chicken is cooked?

Use a meat thermometer rather than relying only on cooking time. The thickest part of the chicken breast should reach 74°C / 165°F. Avoid touching bone with the thermometer when taking the reading.

SkinnyAsia2: Roast Tandoori Chicken