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Tandoori Roast Chicken

4 Servings


Ethnic Cuisine No Added Sugars

Nutritional Facts Per Serving

38.8 g
8.7 g
0.7 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 430
  • Fat 25.9 g
    • Saturated   7.4 g
    • + Trans 
  • Cholesterol 148 mg
  • Sodium   1267 mg
  • Carbohydrate 8.7 g
    • Fibre   0.7 g
    • Sugars  
  • Protein 38.8 g
    • Vitamin A 6 %
    • Vitamin C 8 %
    • Calcium 5 %
    • Iron 17 %


Combine the tandoori paste, yogurt and lime juice in a large bowl. Add the chicken and rub all over with the tandoori paste mixture.

Cover and allow to marinate in the fridge for 4 hours, or overnight. Preheat the oven to 350°F. Place the chicken in a roasting pan and roast for 90 minutes, basting occasionally, or until the chicken's temperature in the deepest part of the thigh registers 185°F on an instant read meat thermometer.

Allow the chicken to rest for 10 minutes before carving.

Serving Suggestions

Serve the chicken with steamed basmati rice, warm naan bread (available in the deli), Indian-style pickles and chutney (available in the Asian food aisle), and the Curried Mixed Vegetables found in our website recipe collection.

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