Name: Tandoori roast chicken
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 6
Cuisine: Indian
Ingredients: 1 whole chicken; 2 onions thickly sliced; 1 lemon halved; thumb-sized piece ginger peeled and thickly sliced; 400g can coconut milk; small bunch coriander roughly chopped; 150ml pot natural yogurt; 1 tbsp tomato purée; juice 1 lemon; 1 tsp each hot chilli powder, turmeric, ground coriander, ground cumin, garam masala and ground cinnamon; 6 garlic cloves whizzed to a paste with the ginger; ½ finger-length piece ginger whizzed to a paste with the garlic; few drops red food colouring (optional)

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Tandoori roast chicken

Tandoori roast chicken

Sarah Cook

Published: December 23, 2011 at 11:53 AM

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 1 hr and 45 mins

Plus marinating

A star rating of 4.5 out of 5.43 ratingsRate

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Serve this Indian spiced bird with rice, potatoes and vegetables for an alternative roast dinner

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Ingredients

Nutrition

Units:

MetricUS

1 whole chicken
2 onions

thickly sliced
1 lemon

halved
thumb-sized piece ginger

peeled and thickly sliced
400g can coconut milk
small bunch coriander

roughly chopped

For the marinade

150ml pot natural yogurt
1 tbsp tomato purée
juice 1 lemon
1 tsp each hot chilli powder, turmeric, ground coriander, ground cumin, garam masala and ground cinnamon
6 garlic cloves

whizzed to a paste with the ginger
½ finger-length piece ginger

whizzed to a paste with the garlic
few drops red food colouring

(optional)

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Nutrition: per serving

kcal482

low
fat30g
saturates8g
carbs12g
sugars9g
fibre1g
protein43g
salt0.7g

low

Method

step 1

Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. Slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.
step 2

Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.
step 3

When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. Scrape the purée back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.

RECIPE TIPS

SERVING SUGGESTION

Serve with basmati rice or spicy roasted spuds and some greens or an Indian-style coleslaw.

Recipe from Good Food magazine, January 2012

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A star rating of 4.5 out of 5.43 ratings

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