Basu Ratnam is the founder of INDAY, an Indian-inspired fast-casual chain in New York City. Here, Basu shares INDAY’s crowd-pleasing tandoori rotisserie chicken — a deceptively simple dish that comes together in the oven. The chicken is marinated overnight, smothered in spices, roasted low and slow, and dripping in flavor. You can read more about Basu and our collaboration in his Great Ones feature.

Ingredients

Makes 4 servings
    For the chicken:
    • 1 whole chicken, spatchcocked
    • 1 c. full-fat yogurt (or coconut)
    • 1/4 c. olive oil
    • 1/4 c. lemon juice
    • 2 tbsp garlic and ginger purée
    • 1 tbsp chili powder (kashmiri, if possible)
    • 1 tbsp sweet paprika
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp black pepper
    • 1 tsp kosher salt

      • For the magic masala:
      • 1 tbsp whole cumin seeds
      • 1 tbsp salt
      • 1 tbsp deggi mirch powder (or paprika)
      • 1 teaspoon Amchur (or lemon or lime juice)
Cookware Used
Holy Sheet
Ceramic Nonstick Half-Sheet Pan
$40
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The Whole Grain Family
3-Piece Wooden Utensil Set
$75
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Small Fry
8.5-Inch Ceramic Nonstick Fry Pan
$75
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  • In a large bowl, combine the yogurt, olive oil, lemon juice, garlic, ginger, and spices.
  • Mix well until you have a smooth, bright red marinade.

  • Liberally coat the chicken with the marinade on all sides and under the skin. Use roughly a 1/2-cup of marinade for a 2 1/2-pound bird.
  • Transfer the marinated chicken to a bowl covered in plastic or a zip-top bag, and refrigerate for at least 12 hours or up to 3 days.

  • Preheat the oven to 425 degrees Fahrenheit.
  • Remove the chicken from the fridge, pat dry, and allow to come to room temperature.
  • Liberally season the chicken on all sides with 3 tablespoons of the magic masala. The chicken should be completely covered, like a dry rub.
  • Transfer to a sheet tray lined with a rack.

 

  • Roast for 20 to 30 minutes, or until a thermometer registers 165 degrees Fahrenheit.



  • Allow the chicken to rest for 20 minutes before cutting and serving.
  • Garnish with an additional sprinkle of magic masala.


Photos by: Vincent Tullo

"I love Holy Sheet — it’s my favorite sheet pan. First of all, it’s beautiful and elegant to use, and very easy to cook on. The color makes it part of the show — you can really serve your meal on it, which is usually not the case with a sheet-pan dish."

Photos by Vincent Tullo.