Tandoori Roast: Nutritious Roast Chicken With Saffron Quinoa Stuffing A Royal Feast For Christmas 2025

Tandoori cooking traces its roots to North India, where meats were traditionally marinated in spiced yoghurt and cooked over intense heat in clay ovens. This method became widely popular in the mid-20th century and is known for locking in flavour while allowing excess fat to drip away. Applying tandoori flavours to a Christmas roast chicken keeps the familiar festive format while introducing Indian warmth to the table.

Quinoa stuffing adds a modern layer to this dish. Although quinoa originated in South America thousands of years ago, it has become popular worldwide for its complete plant protein and light texture. Combined with saffron, one of the world’s oldest and most valued spices, this stuffing reflects royal influences once seen in Mughal kitchens, where grains, nuts, and aromatics were used for celebratory meals.

According to studies, this roast balances protein from chicken with fibre and minerals from quinoa. Yoghurt-based marinades help tenderise the meat without heavy fats, and baking or roasting keeps the preparation structured and efficient.

For Christmas, this tandoori roast offers something familiar yet different. It keeps the joy of carving a festive roast while adding Indian character, making the meal feel thoughtful, celebratory, and suited for modern holiday tables.

Christmas Special Healthy Tandoori Roast Chicken With Saffron Quinoa Stuffing Recipe

Whole roast chicken has been a Christmas tradition since European winter feasts, while tandoori flavours come from North India’s yogurt-based roasting methods. This recipe brings both together. The tandoori marinade keeps the chicken tender, and saffron quinoa stuffing adds structure, protein, and festive depth suitable for a Christmas dinner table.

Ingredients (Serves 4–6)

For the Chicken & Marinade

• Whole chicken – 1.2 to 1.4 kg
• Thick curd (hung yogurt) – 1 cup
• Ginger-garlic paste – 2 tbsp
• Lemon juice – 2 tbsp
• Kashmiri chilli powder – 1½ tsp
• Turmeric powder – ½ tsp
• Garam masala – 1 tsp
• Cumin powder – 1 tsp
• Salt – 1½ tsp (or to taste)
• Mustard oil or olive oil – 2 tbsp

For the Saffron Quinoa Stuffing

• Quinoa – ¾ cup
• Water – 1½ cups
• Saffron strands – 10–12
• Warm milk – 2 tbsp
• Onion (finely chopped) – ½ cup
• Mixed vegetables (carrot, beans, peas) – 1 cup
• Cashews (chopped) – 2 tbsp
• Raisins – 1 tbsp
• Olive oil or ghee – 1 tbsp
• Salt – ¾ tsp
• Black pepper – ½ tsp

Instructions

Prepare the Marinade

1. Mix curd, ginger-garlic paste, lemon juice, spices, salt, and oil.
2. Make deep cuts on the chicken.
3. Rub marinade evenly inside and outside.
4. Cover and marinate for at least 6 hours (overnight preferred).

Cook the Quinoa Stuffing

1. Rinse quinoa well.
2. Cook quinoa with water until fluffy; keep aside.
3. Soak saffron in warm milk.
4. Heat oil/ghee in a pan.
5. Sauté onion until soft.
6. Add vegetables, salt, and pepper; cook 3–4 minutes.
7. Add cooked quinoa, cashews, raisins, and saffron milk.
8. Mix gently and cool completely.

Assemble and Roast

1. Preheat the oven to 190°C.
2. Stuff cooled quinoa mixture into the chicken cavity.
3. Tie legs with kitchen string.
4. Place chicken on a rack over a baking tray.
5. Roast for 60–70 minutes, basting once halfway.
6. Check doneness: juices should run clear, internal temperature ~75°C.
7. Rest chicken 15 minutes before carving.

FAQs

1. Can tandoori roast chicken be prepared ahead for Christmas dinner?

Yes, marinate the chicken overnight and roast fresh on Christmas day.

2. Is quinoa stuffing a good alternative to bread-based stuffing?

Yes, quinoa offers more protein and fibre while keeping the stuffing light.

3. How can the chicken be kept juicy while roasting?

Use a yogurt-based marinade and rest the chicken before carving to retain moisture.