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Four pieces of chicken tikka on a plate.
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5 from 8 votes

Whole Roasted Chicken Tikka

Make this whole roasted chicken tikka recipe in the oven for a juicy, flavorful chicken dish perfect for meal prep or feeding a crowd!
Prep Time10 minutes
Cook Time1 hour
Marinade Time12 hours
Total Time13 hours 10 minutes
Course: Main Course
Cuisine: Indian
Keyword: chicken tikka, chicken tikka recipe
Servings: 6 servings
Author: Food Dolls

Equipment

Ingredients

  • 3/4 cup plain yogurt
  • 1/2 cup olive oil
  • 2 Tablespoons garam masala
  • 2 teaspoons smoked paprika
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper flakes
  • 3 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4 garlic cloves minced
  • 2 teaspoons grated ginger
  • 2 Tablespoons tomato paste
  • 2 Tablespoons lemon juice
  • 1 whole chicken spatchcocked (backbone removed and flattened)

Instructions

Prepare Marinade:

  • In a large bowl, combine yogurt, olive oil, garam masala, smoked paprika, paprika, crushed red pepper flakes, salt, black pepper, minced garlic, grated ginger, tomato paste, and lemon juice. Mix until well combined.
    3/4 cup plain yogurt, 1/2 cup olive oil, 2 Tablespoons garam masala, 2 teaspoons smoked paprika, 1 teaspoon paprika, 1 teaspoon crushed red pepper flakes, 3 teaspoons salt, 1/2 teaspoon black pepper, 4 garlic cloves, 2 teaspoons grated ginger, 2 Tablespoons tomato paste, 2 Tablespoons lemon juice
    Chicken tikka sauce being whisked in a bowl.

Marinate Chicken:

  • Spatchcock the whole chicken by removing the backbone and flattening it.
    1 whole chicken
  • Using a sharp knife, make deep slits on both sides of the chicken.
    Cuts being made in the sides of a spatchcock chicken.
  • Place the spatchcocked chicken in a large dish or resealable plastic bag.
  • Pour the marinade over the chicken, ensuring it’s well coated. Massage the marinade into the chicken, making sure it penetrates into the slits.
    Spatchcock chicken in a skillet covered with tikka sauce.
  • Cover the dish or seal the bag, and marinate the chicken in the refrigerator overnight, allowing the flavors to meld.
  • Season with a 1/2 teaspoon salt and 1/2 teaspoon pepper to taste.

Cooking:

  • Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Remove the marinated chicken from the refrigerator, and let it come to room temperature for about 30 minutes.
  • Heat a grill pan or skillet over high heat. Once hot, place the chicken skin-side down and cook for a few minutes until nicely charred.
  • Flip the chicken over and sear the other side for a few minutes.
  • Transfer the chicken to a baking dish or oven-safe skillet. Cover the dish tightly with foil.
  • Place the covered chicken in the preheated oven and bake for 50-60 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (75 degrees Celsius) and the juices run clear.
  • Remove the foil, and switch the oven to broil. Broil the chicken for a few minutes until the skin is crisp and browned, watching carefully to prevent burning.

Serve:

  • Once done, remove the chicken from the oven and let it rest for a few minutes before carving.
    Four pieces of chicken tikka on a plate.
  • Serve the spatchcocked tikka chicken with sides of choice, and enjoy!