The full bird
Full chicken is the order that turns a meal into an occasion. The bird is scored to the bone so the marinade gets underneath the skin, then skewered upright in the tandoor until the outside is dark and blistered and the thigh runs clear.
There are two ways to have it here. The classic Full Chicken comes straight off the tandoor with the char you expect. The Roasted Full Chicken from the Loafers Specials is steamed first, then roasted — softer, juicier, and the one to pick if you want the meat falling apart.
At a glance
The Full Chicken is direct-fire cooking: high heat, hard char, more smoke, firmer meat. The Roasted Full Chicken is steamed before it is roasted, which keeps more moisture in the breast and gives a gentler flavour. Order the first if you like the crust, the second if you are feeding a table with mixed tastes.
A whole bird wants something sharp and something soft beside it. Lacha pratha handles the soft side. Achari chicken tikka or peri peri chaap covers the sharp. Add momos to start and a lemonade to reset between bites.
One full chicken plus two tikka plates and a wrap or two covers four to six people comfortably. Call with your headcount and the kitchen will tell you honestly what is enough — over-ordering helps nobody.
On the menu
Straight from the board — every dish below is on the current menu.
Good to know
A whole chicken comfortably serves three to four as a main, or more as part of a larger spread with starters and wraps.
Taste of Togetherness
One call and it goes on the fire. Tell us how many people you are feeding and we will tell you what to order.
