A flavorful and aromatic roast chicken recipe inspired by traditional tandoori flavors, perfect for a family dinner or special occasion.
Clean the chicken thoroughly and pat it dry with paper towels.
Drying the chicken helps the marinade adhere better and ensures a crispy skin.
In a blender, combine the onion, ginger, and garlic, and blend until smooth.
Adding a splash of water can help the blender process the ingredients smoothly.
Transfer the blended mixture to a bowl and mix in the chili powder, cumin, coriander, turmeric, garam masala, salt, yogurt, tomato puree, lemon juice, and oil.
Taste the marinade before applying to adjust seasoning if necessary.
Place the chicken in a roasting tin lined with foil and pour the marinade over it, ensuring it is evenly coated inside and out.
Massage the marinade into the chicken for better flavor penetration.
Cover the roasting tin with foil and refrigerate the chicken for at least 8 hours or overnight.
Marinating overnight allows the flavors to deeply infuse the chicken.
Preheat the oven to 180°C (350°F) and let the chicken come to room temperature for 30 minutes.
Starting with room temperature chicken ensures even cooking.
Roast the chicken in the oven for 1 hour, basting with the juices halfway through.
Basting keeps the chicken moist and enhances the flavor.
Remove the foil and roast for an additional 20 minutes, basting every 10 minutes, until the skin is golden and crispy.
Keep an eye on the chicken to prevent over-browning.
Let the chicken rest covered with foil for 20 minutes before carving and serving.
Resting allows the juices to redistribute, making the chicken juicier.
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