Tandoori Chicken


This tender Tandoori Chicken is so delicious you’ll have a hard time leaving it in the oven long enough. It tastes just as good as it smells and it’s Gluten Free.


1 Whole Chicken

1 Cup Plain Yogurt

6 Tbsp Tandoori Masala

1 Tsp Garam Masala


1. In a large bowl or zip lock bag, mix the yogurt with 4 Tbsp of tandoori masala and the garam masala.

2. Wash the chicken, then pat it dry with paper towel.

3. Using a sharp knife cut slits in the chicken. Cover the chicken with the yogurt mixture, then let marinate in the refrigerator over night.

4. Slow cook the chicken using a slow cooker or your oven turned to 300 F, for 3-4 hours for the slow cooker or 2-3 hours for the oven.

5. Remove from the oven or slow cooker then sprinkle the remaining 2 Tbsp of tandoori masala over the chicken.

6. Turn your oven up to 425 F.

7. Place in the oven for 10 minutes. Then using a baster or spoon, carefully baste the chicken. Try not to wash off the spice. Continue cooking for another 40 – 50 minutes, basting every 10 minutes or so.


12 thoughts on “Tandoori Chicken

  1. Looks so good! Where would I find those 2 Masalas at? I am new to cooking, so there is still so much I don’t know! 🙂

    1. The masalas that I used were from Superstore, I found them in the international section. I think most larger supermarkets do have them but if you can’t find a premixed one you can make you own pretty easily. Let me know if you can’t find it and I’ll send you a link to a few good masala recipes 🙂

  2. Hey Beautiful, I appreciate reading about your journey to paying attention to the signals your own body is giving you. I don’t specifically mark most of my recipes as gluten free on my blog as I don’t want to make a mistake on one of them, but most of my vegan recipes will be gf. One of the gals that follows my pinterest feed has gone gf this year as well. Her board is at: http://www.pinterest.com/kindralavalley6/gluten-free-stuff

Comments are closed.