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Quick Roast Tandoori Chicken. This absolutely the ONE and only way to make a tandoori chicken without marinating and long hours of waiting! No special ovens needed, just a LOAD of flavors and a secret tip to speed p the roasting! Get this all time favorite recipe and see for yourself! www.twopurplefigs.com

Quick Roast Tandoori Chicken

This Indian-inspired whole roasted tandoori chicken seasoned liberally with a homemade tandoori masala spice mix turns out juicy and tender with the crispiest skin imaginable! The best thing? You don't even have to marinate the chicken before baking!

Course Main Course
Cuisine American, Indian
Keyword homemade tandoori, homemade tandoori chicken, tandoori chicken
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 391 kcal
Author Mahy


  • 1 whole chicken about 5-6 lbs, butterflied (see step by step photos in this easiest garlic herb roast chicken)

For the spice mix:

  • 1 red onion
  • 6 cloves garlic
  • 1 teaspoon ginger powder
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 2 teaspoon garam masala spice
  • 1/2 teaspoon turmeric
  • 2 tablespoons paprika
  • 1 teaspoon chili flakes (more or less to your taste, or omit all together)
  • 1/2 cup fresh mint and parsley leaves 1:1
  • 2 limes juiced
  • 1/4 cup plain yogurt
  • 1 1/2 teaspoon salt (more or less to taste)
  • 2 teaspoons black pepper

For roasting:

  • 2 tablespoon canola oil (or any vegetable oil)
  • 1 large onion sliced
  • 1 lemon sliced

For the yogurt sauce:

  • 1 cup plain yogurt
  • 1 clove garlic
  • 1/2 lime juiced
  • 1/8 teaspoon salt
  • 1/2 cup chopped mixed herbs (one herb or a mixture of herbs—I used parsley , mint and dill


  1. Preheat the oven to 400 degrees F.
  2. In a small food processor, process all the ingredients for the Tandoori mix until smooth.
  3. Butterfly the chicken (photos and details in this easiest garlic herb roast chicken). Rub the tandoori mix over both sides of the chicken and in between the skin and flesh of the chicken. Reserve about 1/4 cup of the tandoori mix and set aside.
  4. Preheat a cast iron (or any oven-safe skillet) over high heat, add in the oil.

  5. Add the chicken (breast side down) into the hot skillet and sear it for 2 minutes. Flip the chicken and sear it for another 2 minutes, then flip it back again.
  6. Pile the 1/4 cup of the tandoori mixture over the top of the chicken and spread it evenly over the chicken.
  7. Scatter the onion and lemon slices around and underneath the chicken then take the skillet into the oven and roast it uncovered for about 40 minutes (depending o the size of your chicken, and up to 45 mins). When putting the skillet in the oven, make sure the chicken thighs are towards the back of the oven while the chicken breasts are towards the door (as there is less heat towards the oven door).
  8. When the chicken is ready (the thighs should register 170 degrees with a meat thermometer), cover it lovely with aluminum foil for 8 mins and then serve it.
  9. For the yogurt sauce: Mix all ingredients together, adjust salt and serve alongside the chicken.

Recipe Notes

  • To speed up my roasting time, I sear the chicken on both sides for 2 mins per side only—this perfects my crust on the chicken and jump starts my roasting
  • Keep 1/4 cup of the spice mix aside to pile over the chicken after it’s been seared—this creates a nice crust on the chicken when it roasts.
  • Just before placing the chicken in the oven, I throw in a sliced onion and thin slices of lemon for more flavor!
Nutrition Facts
Quick Roast Tandoori Chicken
Amount Per Serving (1 serving)
Calories 391 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g44%
Cholesterol 101mg34%
Sodium 752mg33%
Potassium 500mg14%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 5g6%
Protein 26g52%
Vitamin A 1490IU30%
Vitamin C 23.7mg29%
Calcium 117mg12%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.