Tandoori Chicken Half Recipe

Prepare marinade

In a large bowl, whisk together 1 cup plain yogurt, 2 tbs tandoori masala, 1 tbs ginger paste, 1 tbs garlic paste, 2 tbs lemon juice, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1 tsp Kashmiri red chili powder, 1/2 tsp garam masala, 1.5 tsp salt, 2 tbs mustard oil and 1/4 tsp red food color (if using). Mix until smooth and homogenous.

Prepare chicken for marinating

Pat the 1 chicken half dry with paper towels. Make 6–8 deep slashes across the breast, thighs, and drumstick areas with a sharp knife so the marinade penetrates. If using a whole chicken halved, ensure both halves are evenly pierced.

Marinate

Rub the marinade all over and into the slashes of the chicken. Coat thoroughly, getting marinade under the skin where possible. Place the chicken in a nonreactive container or resealable bag, cover or seal, and refrigerate for at least 6 hours, ideally overnight (8–12 hours) for best flavor and tenderizing. If short on time, marinate at least 2 hours.

Bring to room temperature

Remove the marinated chicken from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature; this promotes even cooking.

Preheat oven or grill

For oven method: preheat oven to 220°C (425°F) with rack in the upper third and place a rack over a rimmed baking sheet lined with foil. For grill method: prepare a medium-high heat (coals/BBQ) with an area for direct and indirect heat.

Roast or grill the chicken

Oven: place the marinated chicken skin-side up on the prepared rack. Roast at 220°C (425°F) for 20 minutes, then reduce heat to 190°C (375°F) and continue roasting another 15–20 minutes, or until internal temperature reaches 74°C (165°F) in the thickest part and juices run clear. Grill: oil the grates lightly and sear chicken skin-side down over direct heat for 4–6 minutes until charred, then move to indirect heat and cook with lid closed for 20–30 minutes until internal temp reaches 74°C (165°F). Turn once halfway and baste with reserved marinade/butter if desired.

Optional finishing glaze

If using the finishing glaze, mix 2 tbs melted butter with 1 tsp honey. Brush the glaze over the chicken in the last 3–5 minutes of cooking and return to heat just long enough to set the glaze and develop a slight shine and extra flavor.

Rest

Remove the chicken from oven or grill and let it rest on a cutting board for 8–10 minutes to let juices redistribute before cutting.

Slice or present the chicken half on a platter. Garnish with 2 tbs chopped cilantro or mint and scatter 1/2 cup onion rings around. Serve with lemon wedges to squeeze over the chicken.

Serve hot with naan, steamed rice, raita, or salad as desired.