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Tandoori Clay Pot Chicken

Using a little used clay pot - the perfect cooking vessel for my Tandoori clay pot chicken. My recipe is flavorful and full of warming spices.

Course dinner
Cuisine Chicken recipe, clay pot, Gluten free, Indian Recipe, tandoori, yogurt
Keyword chicken, clay pot, gluten free, Indian recipes, tandoori
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 2 hours
Servings 8 people
Author Feed Your Soul Too

Ingredients

Dry Rub

  • 1 Whole Chicken
  • 1 Tbsp Salt
  • 1 Tbsp Kashmiri Chili Powder
  • 1/2 Whole Lemon juiced

Yogurt Marinade

  • 1 Tsp Garlic paste
  • 1 Tsp Ginger paste
  • 1 Cup Yogurt
  • 1 Tsp Turmeric
  • 1 Tsp Garam masala
  • 1 Tsp cumin
  • 1 Tsp Coriander
  • 1 Tsp Kashmiri chili powder
  • 1 Tsp Fennugreek
  • 1 Tsp Lemon juice
  • 1 Tsp Olive oil
  • 1 Tsp Salt

Instructions

Dry Rub

  1. Pat dry the chicken and make a number of slits in different parts of the chicken. Apply the spices and lemon juice to the chicken. Add to the clay pot and let rest for an hour in the refrigerator.

Yogurt Marinade and cooking

  1. Combine all the marinade ingredients in a bowl. Be prepared to get your hands dirty and rub the marinade all over the chicken. Return the chicken to the clay pot and let sit for up to 3 hours in the refrigerator. Remove from the fridge and let come to room temperature.

    Heat the oven to 425 degrees. Add the clay pot to the oven without the top. Cook for 10 minutes. Now flip the chicken and cook for another 10 minutes. Reduce the oven temperature to 350 degrees. Flip the chicken and cook for another 30 minutes with the top on. Check the internal temp to see if the chicken is cooked to 175 - 180 degrees. Let rest for 10 - 15 minutes prior to cutting.

    Serve and enjoy!