Wednesday, November 22, 2017

Weeknight Dinners: Tandoori Rotisserie Chicken

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Happy almost Thanksgiving to you all!  We have a lot to be thankful for this year in our house - I just got back from a whirlwind work trip in Paris, Lisbon, Cannes, London, and Dublin!  My parents met me for a fun-filled, alcohol-fueled weekend there and can I say I am just so thankful that we got to spend that time together?! 

Another thing I'm thankful for?  Last week, I told you all about our new convection oven/toaster.  It's made by Breville and it's absolutely tremendous but it sits in a corner of our new kitchen and to be honest, we use it for so many things, it has been completely worth the big purchase!

The reason we made the big switch from a normal toaster to this was mainly due to the rotisserie feature; rotisserie chickens are so easy for the week and to buy them from the store are expensive and have a lot of sodium (more than I'd like).  Since it's something that factors into our weekday dinners fairly often (pre-cooked chicken), I thought it would be a great add to our kitchen gadgetry.  We've made gorgeous roasted chickens with lemon and garlic, with Latin American spices, African spices, we have really gotten creative!  Best of all, the chicken takes about an hour to roast and then dinner done!  Pair this with some raita and naan; make your own little wraps, eat and enjoy! 
Tandoori Roasted Chicken
Serves:  6 (one whole chicken)
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 whole roaster chicken

In a small bowl combine ginger, cumin, coriander, paprika, turmeric, salt, pepper, and cayenne.  Mix well.  Rub evenly under the skin, all over the chicken, and some inside the cavity.

If possible, place the chicken on the rotisserie sticks.  Rotisserie at 450 degrees F for 1 hour, or until chicken is cooked through.

If a rotisserie is not available, roast in the oven at 450 degrees F for 1 hour, or until chicken is cooked through.

Let cool for 5 minutes and then carve and slice.  Serve sliced chicken with raita and naan.


  1. This comment has been removed by a blog administrator.

  2. Aren't there some red herbs you could use to make it red besides chili powder? I'm quite sure there is something in the world you can use. It looks really good though.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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