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Tandoori Clay Pot Chicken

A whole chicken rubbed with Kashmiri chili and lemon, coated in a spiced yogurt marinade, and roasted in a clay pot until tender and juicy.
Course dinner
Cuisine Chicken recipe, clay pot, Gluten free, Indian Recipe, tandoori, yogurt
Keyword chicken, clay pot, gluten free, Indian recipes, tandoori
Prep Time 15 minutes
Cook Time 50 minutes
Marinate 4 hours
Total Time 5 hours 5 minutes
Servings 8 people
Calories 350kcal
Author Feed Your Soul Too

Equipment

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 Fenugreek
  • 1 Tsp Lemon juice
  • 1 Tsp Olive oil
  • 1 Tsp Salt

Instructions

Dry rub

  • Pat the chicken dry and cut several slits in the breasts, thighs and legs.
  • Rub the salt, chili powder and lemon juice all over the chicken. Put it in the clay pot and refrigerate 1 hour.

Yogurt marinade and cooking

  • Combine all the marinade ingredients in a bowl. Rub the marinade all over the chicken (gloves help).
  • Return the chicken to the clay pot and refrigerate up to 3 hours.
  • Take the chicken out of the fridge and let it come to room temperature in the pot. Heat the oven to 425°F.
  • Roast uncovered 10 minutes. Flip the chicken and roast another 10 minutes.
  • Lower the oven to 350°F. Flip the chicken again, cover the pot and roast about 30 minutes, until the thigh reaches 175–180°F.
  • Rest 10–15 minutes before carving. Serve and enjoy!

Notes

Nutrition is an estimate per serving, calculated from the ingredients.

Nutrition

Calories: 350kcal | Carbohydrates: 2g | Protein: 39g | Fat: 20g