Entrees

Tandoori Roast Chicken

Meherwan Irani / June 6, 2018

This recipe comes to us from our friend Chef Meherwan Irani. His method for roasting chicken will leave your kitchen filled with the beautiful aroma of tandoori and leave your dinner guests asking for more. 

“The best part about roast chicken is the crispy skin, but the paradox is getting a perfectly crisp skin without drying out the chicken. I’ve found that roasting a chicken in a preheated Lodge skillet is an almost foolproof way of accomplishing both.” -Meherwan Irani 

Tandoori Roast Chicken

Prep Time

40 minutes

Cook Time

60 minutes

Servings

4

Ingredients

  • 1 2 pound chicken, washed, patted dry
  • 1 tablespoon peanut, canola, or olive oil 
  • Kosher salt 
  • Spicewalla Tandoori 
  • Spicewalla Pepper 
  • Whole garlic cloves 
  • Onions, julienned 
  • Bay leaves 
  • Black peppercorn 
  • Cinnamon sticks  
Note: It is best if the chicken has been refrigerated overnight, as this extracts moisture from the skin, allowing it to crisp up. 
Tandoori Roast Chicken

Preparation

  1. Let chicken rest at room temperature for at least 30 minutes. Putting a cold chicken in the oven will cause it to cook unevenly. Preheat oven to 500ºF. Place a 12-inch cast iron skillet in the oven to preheat. 
  2. Lightly coat chicken with a tablespoon of oil. Liberally apply coarse kosher salt to the chicken, including the cavity. Liberally apply Spicewalla Tandoori and Spicewalla Pepper to chicken. 
  3. Truss the chicken - keeping the wings and thighs tucked-in provides a more even cooking surface (here's a video showing how to truss a chicken!).
  4. Place chicken in the hot skillet, breast side up. You will hear the bottom skin of the chicken sizzle when it hits the pan. This will crisp it up. That way, you don't end up with a roast chicken that is crisp on top and soggy on the bottom. Roast the chicken for 15 minutes at 500ºF. Lower oven heat to 350ºF. Roast for an additional 30-45 minutes, using an Instant-Read thermometer to check for 160-165ºF. 
  5. For the last 20 minutes, add whole cloves of garlic, julienned onions, bay leaves, whole black peppercorn, and cinnamon sticks to the skillet. 
  6. Transfer the chicken to a cutting board, and let it rest for about 5 minutes. After removing the chicken, strain the gravy in the skillet for pan jus. 

Meherwan Irani

Contributed By

Meherwan Irani

Meherwan Irani is a three-time James Beard Nominated chef and is the owner of Chai Pani Restaurant Group. The group encompasses restaurants in Asheville, North Carolina and Atlanta, Georgia as well as Spicewalla spice company. 

Tandoori Roast Chicken

By Meherwan Irani

Prep Time: 40 minutes

Cook Time: 60 minutes

Servings: 4

Ingredients

  • 1 2 pound chicken, washed, patted dry
  • 1 tablespoon peanut, canola, or olive oil 
  • Kosher salt 
  • Spicewalla Tandoori 
  • Spicewalla Pepper 
  • Whole garlic cloves 
  • Onions, julienned 
  • Bay leaves 
  • Black peppercorn 
  • Cinnamon sticks  
Note: It is best if the chicken has been refrigerated overnight, as this extracts moisture from the skin, allowing it to crisp up. 
Tandoori Roast Chicken

Preparation

  1. Let chicken rest at room temperature for at least 30 minutes. Putting a cold chicken in the oven will cause it to cook unevenly. Preheat oven to 500ºF. Place a 12-inch cast iron skillet in the oven to preheat. 
  2. Lightly coat chicken with a tablespoon of oil. Liberally apply coarse kosher salt to the chicken, including the cavity. Liberally apply Spicewalla Tandoori and Spicewalla Pepper to chicken. 
  3. Truss the chicken - keeping the wings and thighs tucked-in provides a more even cooking surface (here's a video showing how to truss a chicken!).
  4. Place chicken in the hot skillet, breast side up. You will hear the bottom skin of the chicken sizzle when it hits the pan. This will crisp it up. That way, you don't end up with a roast chicken that is crisp on top and soggy on the bottom. Roast the chicken for 15 minutes at 500ºF. Lower oven heat to 350ºF. Roast for an additional 30-45 minutes, using an Instant-Read thermometer to check for 160-165ºF. 
  5. For the last 20 minutes, add whole cloves of garlic, julienned onions, bay leaves, whole black peppercorn, and cinnamon sticks to the skillet. 
  6. Transfer the chicken to a cutting board, and let it rest for about 5 minutes. After removing the chicken, strain the gravy in the skillet for pan jus. 

Recipe by Meherwan Irani for Lodge Cast Iron at http://lodgemfg.businesscatalyst.com/recipe/tandoori-roast-chicken