Tandoori-Style Rotisserie Chicken with Mango-Coconut Chutney
This innovative rotisserie chicken recipe combines the bold flavors of Tandoori spices with a tropical mango-coconut chutney, creating a unique and delicious dish that will inspire home cooks and impress guests.
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Begin by preheating your oven to 375°F. In a small bowl, mix together 2 tablespoons of garam masala, 1 tablespoon of paprika, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 1 teaspoon of salt to create the Tandoori spice blend.
Rub the spice blend all over a 4-pound whole rotisserie chicken, ensuring to get under the skin for maximum flavor.
Place the chicken in a roasting pan and drizzle with 2 tablespoons of olive oil. Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
While the chicken is roasting, prepare the mango-coconut chutney by combining 1 ripe mango, peeled and diced, 1/2 cup of shredded coconut, 1 tablespoon of lime juice, and 1 tablespoon of honey in a blender.
Blend until smooth and set aside. Once the chicken is done, let it rest for 10 minutes before carving.
Serve the chicken with a generous spoonful of mango-coconut chutney on the side, garnished with fresh cilantro.
Enjoy your Tandoori-style rotisserie chicken with a tropical twist!
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