Tandoori Chicken

Beautiful rainbow carrots ready to be roasted in the oven with earthy spices and paired with tangy Mountain High Yoghurt.


  • 1 whole chicken
  • 1 cup Mountain High Yoghurt
  • Juice of 1 lime
  • 2 teaspoon salt
  • 2 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped mint


  1. In a large bowl mix Mountain High Yoghurt, lime juice, salt, coriander, red chilli, garam masala, garlic paste, and ginger paste together.
  2. Stir in cilantro and mint.
  3. Generously brush chicken with marinade cover with plastic wrap and refrigerate for 8 hours or overnight.
  4. Bake the chicken in a glass dish or roasting pan at 450 degrees for 1- 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
  5. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve.