Flatiron NoMad Foodie: Inday’s Tandoori Rotisserie Chicken
Aug 27, 2020
Inday shares with us their Tandoori Rotisserie Chicken recipe, which is marinated overnight, smothered in spices, roasted low and slow, and dripping in flavor. The vibrant fast-casual restaurant boasts healthy, seasonal Indian cuisine, and a menu that is 100% free of gluten, dairy, soy, and refined sugar.
Inday is open for walk-in, pick-up, and delivery from 11 am to 9 pm daily. Take advantage of their outdoor seating while you enjoy your meal. Inday is also one of 30 local restaurants offering food & drink promotions as a part of our #AllinFlatiron Dining Deals campaign. Show the All in Flatiron badge in-store and receive a free house-made beverage with any bowl purchase. Beverages include a Basmati Horchata, Iced Chai, and LemonAid.
Tandoori Rotisserie Chicken Recipe:
Ingredients:
Chicken:
- 1 whole chicken, spatchcocked (ask your butcher to prepare this for you)
- 1 cup full fat yogurt (or coconut yogurt)
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons of a combined garlic and ginger puree
- 1 tablespoon chili powder (kashmiri if possible)
- 1 tablespoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
Magic Masala:
- 1 tablespoon whole cumin seeds
- 1 tablespoon salt
- 1 teaspoon deggi mirch powder (or paprika)
- 1 teaspoon Amchur (or lemon or lime juice)
Directions:
- Combine the yogurt, olive oil, lemon juice, garlic, ginger, and spices, and mix well until you have a smooth, bright red marinade.
- Coat the chicken with the marinade on all sides and under the skin. Use roughly ½ a cup of marinade for a 2.5 lb bird. Transfer the marinated chicken to a bowl covered in plastic or a ziplock bag and refrigerate for at least 12 hours and up to 3 days.
- Preheat the oven to 425F. Remove the chicken from the fridge, pat dry, and allow to come to room temperature.
- Season the chicken on all sides with 3 tablespoons of the magic masala until fully covered. Transfer to a sheet tray lined with a rack.
- Roast for 20-30 min, or until a thermometer registers 165F.
- Allow the chicken to rest for 20 minutes before cutting and serving.
- Garnish with an additional sprinkle of magic masala.
Chef Sydne Gooden pictured below:
