Whole chicken in tandoor

Step-by-step cooking

1. Step 1:

   

   How to make a whole chicken in a tandoor? Prepare everything you need according to the list. Pluck the chicken, scorch the fluff, gut and wash thoroughly. Be sure to dry the carcass with paper napkins or a kitchen towel to remove excess moisture.

2. Step 2:

   

   Cut the chicken lengthwise, as in the photo, so it will bake better.

3. Step 3:

   

   Prepare the marinade. In a deep small container, mix soy sauce (1st l.) and vegetable oil (2nd l.). Add dry spices. A set of seasonings can be any to your taste. A very tasty marinade comes out if you add garlic powder, ground black pepper, smoked paprika and ready seasoning for chicken. If necessary, add salt, but keep in mind that soy sauce itself is salty.

4. Step 4:

   

   Coat the chicken outside with the resulting mixture.

5. Step 5:

   

   And inside too.

6. Step 6:

   

   Wrap the chicken with cling film or send it in a cellophane bag. Leave in a cool place to marinate. The longer the bird stays in the marinade, the tastier it will come out. In the refrigerator, the chicken can be left overnight and even more.

7. Step 7:

   

   Prepare the vegetables. The chicken can be baked without them, but if you have the opportunity to supplement the bird with vegetables, then be sure to do it. Eggplants, zucchini, tomatoes, bell peppers, onions, garlic and potatoes - all of the above will be a great addition to chicken. Light up the tandoor.

8. Step 8:

   

   Put firewood in the tandoor constantly so that a sufficient amount of coals is formed.

9. Step 9:

   

   At this time, wash the vegetables.

11. Step 10:

    

    Cut the eggplant into circles, peel the garlic cloves, or leave them in the peel. Sprinkle the vegetables with salt and seasonings. Add 2 tbsp.l. vegetable oil and mix well.

12. Step 11:

    

    When the firewood burns out, and the walls of the tandoor turn white and warm up well, you can start cooking.

13. Step 12:

    

    Put the chicken on top of the grill, and place a heat-resistant mold with vegetables on the bottom. During the baking process, the juice from the bird will drain to the lower tier of the grill, so the vegetables will become juicy and fragrant.

14. Step 13:

    

    Install the grate in the tandoor.

15. Step 14:

    

    Close the lid and the blower from below. Leave in this form until the poultry and vegetables are well baked.

16. Step 15:

    

    After 30 minutes, open the tandoor and check the readiness of the chicken. Make a deep incision on the bird's thigh. If you see clear juice, then the meat is ready.

17. Step 16:

    

    The baking time depends on the amount and degree of heat in the tandoor and the size of the chicken. It took me almost 50 minutes to bring the dish to readiness.

18. Step 17:

    

    Cut the chicken into portions and serve hot with the vegetables.