North Indian·
Whole Chicken Tandoori at home
Skinless whole chicken, double-marinated, blasted in a hot oven — Sunday centrepiece.
4h 45m Serves 4 Medium
HK
By
House kitchen
Method
Step by step.
- 01
Slash the chicken deep, rub with lemon, salt and chilli. Rest 30 minutes.
- 02
Coat in the spiced hung-curd marinade, ideally overnight.
- 03
Roast at 220 °C for 40 minutes, basting twice.
- 04
Finish under the grill for char. Rest 10 minutes, squeeze lime.
Chef's note
The skinless tandoori bird takes marinade right to the bone. Two marinades, one hot oven.
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