All I recall about turkeys is that when we were kids in Dehra Doon, India, we had a turkey living with our hens. I am not sure how and where Dad got him. The turkey used to chase us when we got within its range, and we would run. One day, he wasn’t to be seen anymore. I now strongly suspect Mama refused to have him end up on our table, and had Dad give him away to the Officers’ Mess Hall for dinner!
Since it is an American tradition, we never celebrated Thanksgiving until we moved to the USA, and then, we had the traditional Thanksgiving meal with all the trimmings, but with variations sometimes. Mama assigned dishes to each of us in the family, so no one was overburdened.
Now, Thanksgiving Dinner has become a festive, joyful celebration for our family, too. I have decided to add an Indian flavor to the traditional Thanksgiving meal by replacing turkey with a whole Tandoori chicken. Tandoori Roast Chicken is the perfect complement to your Thanksgiving meal, adding just the right amount of spice without overpowering the rest of your holiday meal. I’ve also added Indian-style sides and bread.
Thanksgiving dinner with an exotic twist—succulent, savory chicken roast.
- 1 whole chicken (approximately 6 lbs, skinned or unskinned, your preference—see notes)
- 2 tsp salt
- 2 tbsp lemon juice
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tsp chili powder
- 2 tbsp cumin powder
- 2 tbsp coriander powder
- 2 tsp haldi powder
- 1 tsp ground black pepper
- 1 tsp garam masala
- 1 tsp Tandoori masala (or to taste—use carefully as they pack some chili heat!)
- ½ cup yogurt
- 2 tbsp tomato paste
- 2 tbsp vegetable oil
- 1 large onion (cut into thick round slices)
- 1 lemon
- ½ tbsp chopped fresh cilantro
Remove neck and chicken parts from the cavity. ( I discard this).
Wash chicken, drain, and pat dry. Place on a board, and with a sharp knife, make tiny score marks all over the chicken, with slightly larger ones over the breast area. Now place the chicken in a bowl large enough to marinate it in.
In a two-cup bowl, combine 2 tablespoons of lemon juice with one teaspoon of salt and turmeric and rub all over the chicken, including the cavity. Set aside for 15 minutes.
In the same bowl, mix the yogurt, tomato paste, remaining salt, and spices. Rub the marinade all over the chicken. Use your fingers under the skin, top and bottom, and thighs to rub in the marinade. Cover the bowl and refrigerate overnight or for at least 6-8 hrs.
After marinating, let the chicken stand for 30 to 40 minutes at room temperature. Brush with some of the leftover marinade, but don't overdo it.
Preheat the oven to 350 degrees. Get your roasting pan with rack ready. Pour 1/2 cup water into the pan and place the rack over the pan. Brush the rack with oil. Place the onion rings on the rack. Carefully place your marinated chicken over the onions, breast side up.
Place chicken on the center shelf and bake for 1 hour.
Remove the chicken from the oven. Carefully turn it upside down and bake for half an hour.
Remove from oven, turn belly side again up and bake for 15 minutes.
Check to see if the temperature on your meat thermometer reads 165 degrees when poked near the thigh bone. If not, continue to bake until it does.
Turn on broil. Broil for 2-3 minutes until brown and crisp.
Once done, let the chicken rest for 30 minutes.
Place on a serving tray and garnish with some of the cooked onions, cut lemon, and a sprinkling of chopped cilantro.
Chicken with the skin tends to be more moist and juicy. The half cup of water in the roasting pan also keeps the chicken on the rack from drying out.
If you prefer chicken with the skin off, be sure to baste it every 20 minutes or so with some of the leftover marinade. If it is thick,thin it out with some chicken broth.
If you do not have a pan with a rack, you can also bake the chicken directly in the pan. Bake covered for 1 hour, basting with juices halfway through. Then uncover and cook for half hour. Check the temperature with a meat thermometer. If not brown enough, broil for 2-3 minutes until brown.
