Tandoori Roast Blackened Chicken (GF)

Tandoori Roast Blackened Chicken First

This tandoori chicken is roasted whole.  It’s a delicious healthy alternative to a takeaway curry and is a real hit with everyone I have roasted this for 🙂  If you don’t like it blackened, then no worries I have included how not to blacken it in instructions 🙂

This serves 4

Macro per quarter chicken are:

Calories 539.75, Fat 21.65g, Carbs 6g, Fiber 1.27g and Protein 73.9g


  • 1.4kg Free Range Chicken
  • 275g 0% Fat Total Greek Yoghurt
  • 2 Tbsp Minced Ginger
  • 4 Cloves of Garlic Crushed
  • 2 Tsp Garam Masala
  • 2 Tsp Ground Coriander
  • 2 Tsp Ground Cumin
  • 2 Tsp Chilli Powder
  • 1 Tsp Paprika
  • 1 lemon Cut In Quarters

You will need:

  • Large Mixing Bowl
  • Scales / Measuring Spoons
  • Roasting Tin
  • Pre Heated Oven 200C Conventional and 180C Fan
  • Add your yoghurt, garlic, ginger and spices to mixing bowl and mix together well

  • Add your chicken to the bowl

    Ensure it is evenly coated in the marinade

    Cover in cling film and refrigerate for at least 12 hours or overnight

  • Place marinated chicken in roasting tin

    Pop the quartered lemons into the cavity

    Roast for 20 minutes per 500g plus an additional 20 minutes

    eg 1.5kg bird is 1500 / 500 = 3

    3 x 20 minutes = 60 minute

    60 + 20 = 80 minutes so roast for 1 hour and 20 minutes

    If you do not wish for the skin to be blackened cover in foil for last 30 minutes.  You may need to roast it for an 5 – 10 minutes if you cover in foil.

  • Remove when cooked and enjoy.

    Leftovers should be kept in an airtight container for up to 3 days and are amazing in a wrap for packed lunches


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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