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Whole Roasted Chicken Tikka: My Story and the Ultimate Flavor Journey

Whole Roasted Chicken Tikka

Whole Roasted Chicken Tikka is a flavorful, spice-marinated dish that brings people together with its rich aroma, tender meat, and bold Indian flavors. Perfect for gatherings or a cozy meal at home, this dish is a true showstopper.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Marination Time 6 hours
Total Time 8 hours 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 whole chicken (4-5 lbs) cleaned and patted dry
  • 1 cup plain yogurt
  • 2 tbsp lemon juice freshly squeezed
  • 2 tbsp garlic-ginger paste
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1/2 tsp chili powder adjust to taste
  • 2 tbsp olive oil or melted butter for brushing
  • to taste salt and pepper

Equipment

  • Oven
  • Roasting Rack
  • Mixing Bowl
  • Meat Thermometer

Method
 

  1. In a mixing bowl, combine yogurt, lemon juice, garlic-ginger paste, and all spices to form a smooth marinade.
  2. Pat the chicken dry and rub the marinade generously all over, including under the skin. Cover and refrigerate for at least 6 hours or overnight.
  3. Preheat the oven to 425°F (220°C). Place the chicken on a roasting rack in a tray.
  4. Roast the chicken for about 1 hour and 15 minutes, basting occasionally with pan juices, until the internal temperature reaches 165°F (74°C).
  5. Remove from oven and let the chicken rest for 10 minutes before carving. Serve hot with rice, naan, salad, or raita.

Notes

Marinate overnight for maximum flavor. Let the chicken sit at room temperature for 30 minutes before roasting for even cooking. Use a thermometer to ensure the chicken is perfectly done.