Tandoori roast chicken

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• alice-fiona

  28 December 2011

  alice-fiona rated and commented on this recipe

  

  I made this dish when friends came over for diner, every one loved it and had seconds. However I adapted a few things : 400ml of coconut milk is a lot, and takes an awful long time to reduce, so I just reduced half the quantity and froze the other half for another curry. I also added a tbsp of peanut butter, not very indian but it gives a nice smooth taste. I'll probably make this recipe again.

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• mary.lunn

  15 January 2012

  mary.lunn commented on this recipe

  Can I substitute the coconut milk for anything else, as I would like to make this for the family but my grandson has a nut allergy?

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• Roseleanor

  15 January 2012

  Roseleanor commented on this recipe

  mary.lunn - coconuts aren't true nuts. Unless your grandson is actually allergic to coconuts, it will be fine to use coconut milk.

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• pknutsen

  15 January 2012

  pknutsen commented on this recipe

  I made it with a small chicken for my husband and me. It tastes great! I listened to alice-fiona's advise and used 200 ml coconut milk, thank you alice-fiona.

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• Kitchenpixie

  23 January 2012

  Kitchenpixie commented on this recipe

  Instead of the sauce I made a coronation chicken for a picnic. I mixed the lemon and onion puree with natural yoghurt, sultanas and blanched almonds plus the marinade at the bottom of the pan. I then carved up the cold chicken and mixed it with the sauce. It was delicious and my kids loved it. Will try as a roast dinner next time.

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• Kitchenpixie

  23 January 2012

  Kitchenpixie rated this recipe

  

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• lizleicester

  18 February 2012

  lizleicester rated and commented on this recipe

  

  Left out the yoghurt from the marinade (have anaphylactic reaction to milk protein) and it was still the most delicious way to transform a humble chicken.

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• salsal500

  19 February 2012

  salsal500 rated and commented on this recipe

  

  Made this for my friends, everybody enjoyed it.

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• lizleicester

  05 April 2012

  lizleicester commented on this recipe

  Came back for more of this one and this time used plain, unflavoured soya yoghurt instead of leaving out the ordinary yoghurt and it was delicious. Served it with spicy rice and carrot, shallot and toasted cumin seed salad with the many Indian pickles we have accumulated.

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• neilkent100

  09 April 2012

  neilkent100 rated and commented on this recipe

  

  Great recipe! Very satisfying to use all the roast ingredients in the sauce. We too used only half a tin of coconut milk and this was more than plenty. We also didn't have any natural yoghurt so used Greek and that worked a treat. Just a quick note about the above photo of the recipe, the outside of the chicken will go mainly black, which is to be expected, just don't believe it will look like the picture unless you only cook it for twenty minutes!

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• jennys food

  21 April 2012

  jennys food rated and commented on this recipe

  

  Made this tonight, really yummy. I used all the coconut milk as we like a lot of sauce. Next time may only use 1/2 lemon under the chicken as it was very lemony.Really good recipe though and will def make again.

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• Four Candles

  20 May 2012

  Four Candles rated and commented on this recipe

  

  I only went as far as marinading and roasting (didn't make the sauce). It tastes very good indeed.

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http://www.bbcgoodfood.com/recipes/1853673/

http://www.bbcgoodfood.com/recipes/1853673/

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Ingredients

• 1.8kg 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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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 15 mins

Cook 1 hr 45 mins

Ingredients

• 1.8kg 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)

PER SERVING

482 kcalories, protein 43g, carbohydrate 12g, fat 30 g, saturated fat 8g, fibre 1g, sugar 9g, salt 0.7 g

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