Roast chicken is not just a food, it’s an experience full of excitement. Although it sounds complex and time consuming, roasting a whole chicken is actually a relatively easy process.
I love all types of roast chicken but the problem with a regular roast chicken is, most of the flavor is on the skin. I usually tend to lower my calories and saturated fat intakes, so I generally avoid the skin bit.
This skinless tandoori roast chicken is soft and full of flavor. It’s a healthy meal for the family that is lower in calories and high in quality protein. It’s best to serve with some baked potato or a piece of buttery toast.
Marination
Marination is the key when it comes to roasting a chicken. It’s best to marinate it overnight to get the most of it. The second-best option is marinating for a couple of hours.
To evenly cook the chicken, take it out from the fridge and let it rest in the room temperature for about 15 minutes before putting it in the oven.
Roasting
You should aim to make the roasting time just right as you don’t want to undercook it or overcook either. Overcooking it will make it dry. Here are some roasting guidelines-
Roast 1kg chicken for about 45 minutes on 180C / 355F.
Roast 1.5kg chicken for about 60 minutes on 180C / 355F.
Roast 2kg chicken for about 75 minutes on 180C / 355F.
Note that these times are slightly lower as we have removed the skin and cut in the thicker parts.
Recipe
Skinless Tandoori Roast Chicken
Ingredients
- 1 kg chicken whole
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp kashmiri chilli powder
- 100 g greek yogurt full fat
Instructions
- Get the whole chicken.1 kg chicken
- Remove the skin. Make some cuts on the thicker parts as shown in the picture.
- Coat with dry paprika first to enhance the color.
- Get the following ingredients in a bowl.
- Mix them together to make the marinade.
- Apply the marinade on the chicken inside and out. Put in the fridge and let it marinate for a couple of hours.
- Put a layer of foil on the oven tray. Shape it like a mini tray to hold the dropped liquid. Put a grill on top of it.
- Preheat the oven on 180℃ / 355℉.
- Roast for 45 minutes. Increase this time if you have a bigger chicken.
