Tandoori Roast Chicken – Indian Style

Sugar Free Candied Ginger

Sugar Free Candied Ginger

Ever since I made my new Tandoori Marinade, I cannot stop using it on everything. Roasts, kebabs, vegetables. The stuffing is my grandmother’s recipe, it’s the best part of course. Great for Thanksgiving, Christmas, or any of the Holidays. When I make it, I fry the bread for the stuffing in bacon fat ;-D

My Mangalore Curry (Pepper based masala), is a spice you MUST have in your kitchen. No dish for me is complete without it.

If the long list of ingredients scares you away. Fear not! My spices have everything in it…. For most Indian cooking, always stock up with ginger, garlic, onions & Tomatoes and you should be good to go!

I recently added cooked Quinoa instead of bread to the stuffing.

Enjoy this ‘Indian Style’ Roast.

Please check out my website for shopping for my all Organic, fresh dry roasted products, masala chai & spices.


  • 3 to 4 lbs whole Chicken
  • 2 small onions (finely cut)
  • 2 tomatoes (finely cut)
  • 6 tablespoons ginger/ garlic paste
  • 2 teaspoons  Trudy Ann’s Garam Masala
  • 2 tablespoons Trudy Ann’s Tandoori Marinade
  • pink salt to taste
  • 1 lime
  • 1/4 tsp unrefined sugar (Optional)
  • 1/2 cup Chicken liver-finely chopped/boiled and keep aside- (Optional)
  • 6 slices gluten free bread, cubed
  • 1 cup mint, finely chopped
  • 1 cup cilantro, finely chopped


  • 1 Teaspoon Trudy Ann’s Mangalore Curry / Pepper Masala
  • 1 Tablespoon Flour


Marinade chicken/ turkey inside and out, overnight or 2 to 3 hours with salt, juice of 1 lime, 3 tablespoon ginger/ garlic paste, Trudy Ann’s Tandoori Marinade.

For Stuffing: On medium heat, fry 3 tablespoon ginger/garlic paste for 30 seconds, add onions & fry until brown, add tomatoes, garam masala, cilantro, mint &  gently cook on medium heat for 10 minutes (Optional: add water of the liver to this and mix well on slow fire, when it simmers, add cooked liver & add this to the stuffing.)

Fry bread separately and add to the stuffing. Lastly, add a pinch of salt and sugar. My grandmother always added sugar to balance the spices.

Heat oven to 450 degrees, as soon as you put the chicken into the oven turn temperature down to 300 degrees. The chicken will be ready in about 2 hours.

Gravy: Add all the juices from the chicken for your gravy, add one tablespoon almond flour, Mangalore Curry (or pepper), salt and simmer on a slow fire, stir and turn off.

Happy Feasting!

Online Cooking Classes & Coaching:

For more recipes and spices, please have a look at Trudy Ann’s Masala Kitchen Recipe cookbook.
Sign up for my online low carb keto cooking classes.

Chai Chai x Trudy Ann

© 2014 Trudy Ann’s Chai

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