Fake Tandoori Chicken

Ingredients (10)

  • 2 1/2 cups plain whole-milk yogurt
  • 2 tablespoons freshly squeezed lime juice (from about 1 medium lime)
  • 1 red Fresno chile or Thai chile, stemmed and coarsely chopped
  • 3/4 cup medium-dice yellow onion
  • 1 tablespoon peeled, finely chopped fresh ginger (from about 1 [3-inch] piece)
  • 1 medium garlic clove, coarsely chopped
  • 1 tablespoon paprika
  • 1 tablespoon kosher salt
  • 2 teaspoons garam masala
  • 1 (4- to 5-pound) whole chicken
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Fake Tandoori Chicken

Though not exactly authentic, this recipe gives a nod to tandoori chicken. Make a quick and easy marinade of yogurt, lime juice, Thai chile, ginger, garlic, onion, paprika, and garam masala in the food processor, then put it in a resealable bag. Stick the chicken in the bag, let it marinate all day or overnight, and then roast it until perfectly browned. Serve with curried new potatoes and spinach dal for an Indian-inspired meal.

Tips for Chicken


  1. 1Place all of the ingredients except the chicken in a food processor fitted with a blade attachment. Process until almost completely smooth, about 10 seconds.
  2. 2Pour the marinade into a large resealable bag. Place the chicken in the bag, squeeze out the excess air, seal the bag, and massage the marinade all over the chicken until it’s well coated. Place in the refrigerator in a baking dish and marinate at least 8 hours and up to 24 hours, turning the chicken at least once if possible.
  3. 3Heat the oven to 400°F and arrange a rack in the middle. Remove the chicken from the refrigerator and let it sit at room temperature while the oven heats.
  4. 4Line a rimmed baking sheet with aluminum foil. Remove the chicken from the marinade, letting the excess drip off the exterior and out of the cavity; discard the marinade. Place the chicken on the baking sheet.
  5. 5Roast until the juices run clear and an instant-read thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 1 hour. (If the skin starts to get too brown before the meat is done, loosely cover with aluminum foil.) Transfer the chicken to a cutting board and let it rest about 15 to 20 minutes before carving.
Load Comments

Recommended from Chowhound

How to Stick to Healthy Eating Resolutions for the New Year

How to Stick to Healthy Eating Resolutions for the New Year

by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...

5 Plant-Based Swaps for the Carbs You Crave

5 Plant-Based Swaps for the Carbs You Crave

by Gretchen Lidicker | Trying to cut carbohydrates? There are plenty of great plant-based substitutes for your favorite carbs...

13 Easy Ingredient Swaps for Healthier Cooking

13 Easy Ingredient Swaps for Healthier Cooking

by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. Even...