Chicken Tandoori with Mint Chutney

Ingredients for Tandoori Chicken:

  • Whole Chicken
  • Yogurt (1/2 cup; for Keto diet use Greek Yogurt)
  • Ginger-Garlic Paste (2 tablespoons)
  • Chili Powder (2 tablespoons)
  • Turmeric Powder (1 teaspoon)
  • Lemon Juice (1/2 lemon)
  • Dried Fenugreek Leaves (2 teaspoons; optional)
  • Salt

Ingredients for Mint Chutney:

  • Yogurt (1/2 cup)
  • Lemon Juice (1/2 lemon)
  • Mint Leaves (1 cup)
  • Cilantro (a bunch; discard any tough stems)
  • Jalapeno (1; sliced)
  • Ginger (1/2 inch; sliced)
  • Garlic (1 clove)
  • Salt & Pepper (to taste)


In a bowl, add all the ingredients for the marinade: yogurt, ginger-garlic paste, chili powder, turmeric powder, lemon juice, dried fenugreek leaves (if using) and salt and mix it well.

Make a few gashes on the chicken and then apply the marinate all over the chicken and also inside the cavity. For best results leave it for marinating over night or at least for 2 hours.

Preheat the oven to 180­oC/ 350oF.

Place a rack over a baking tray and place the chicken on top of the rack and roast it for 3 hours or until you hit an internal temperature of 170oF (I got a 7 lbs chicken) and flipping the chicken once half way through the roasting process.

For the mint chutney, put all the ingredients into a blender and pulse it until smooth.

Serve the chicken with the mint chutney and some onions sliced into circles and lemon wedges. You can also have rice/naan/roti if you’re not on a low carb diet.

TIP: For a 3 lbs chicken you need to cook for 1 hour 30 minutes and for every additional 1/2 lb add 15 minutes to your cook time.


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