Tandoori roast chicken

Tandoori roast chicken

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(21 ratings)

Prep: 15 mins Cook: 1 hr, 45 mins Plus marinating

Easy

Serves 4 - 6
Serve this Indian spiced bird with rice, potatoes and vegetables for an alternative roast dinner

Nutrition and extra info

Nutrition: per serving

  • kcal482
  • fat30g
  • saturates8g
  • carbs12g
  • sugars9g
  • fibre1g
  • protein43g
  • salt0.7g
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Ingredients

  • 1.8kg chicken
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 onions, thickly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 lemon, halved
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • thumb-sized piece ginger, peeled and thickly sliced
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 400g can coconut milk
  • small bunch coriander, roughly chopped

For the marinade

  • 150ml pot natural yogurt
  • 1 tbsp tomato purée
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 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
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • few drops red food colouring (optional)

Method

  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.

  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.

  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.

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Comments, questions and tips

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lizleicester
15th Feb, 2017
5.05
This made a perfectly ordinary chicken into something really special. It had to be dairy free so I switched the yoghurt to mayonnaise and used that for the marinade. The flavours are delicious and the sauce that is made with the coconut milk at the end is wonderful.
rachel_k
1st Apr, 2016
3.8
I've made this a few times now. The marinade is absolutely fantastic (I marinade overnight and I think it makes a difference). I cover the chicken with foil after the first half hour, otherwise it goes very black. I tried to make the sauce once, but haven't done it again since - I don't feel like it went well with the chicken, and generally didn't enjoy it.
catbail
30th Aug, 2014
Fabulous recipe, everyone loves it. I've done it three times now, always marinading overnight. Haven't bothered making the sauce, just cooked the chicken and served with rice/salad. Comes out moist and succulent every time.
Jessmaria
31st Mar, 2014
5.05
This is an amazing dish! I used a large chicken and there was plenty of the marinade for this. I served it with carrot slaw, brown rice & sweet corn and it went down a treat. The only point was that the marinade was a bit too lemony, so will only use half of the lemon next time.
nikitapatel89
6th Dec, 2013
Omg perfect recipe! :) This was my first experience of roasting a whole bird and by the end I barely got to eat any of it. All my guests were thrilled with the flavour! I altered the spices as per my taste. I also served the bird with a fresh lettuce salad and tortilla wraps on the side. Tip- try making a quick tamarind chutney to go with it ;)
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jennat1985
2nd Oct, 2013
didnt rate this recipe, the only time my chicken ended up dry!! wont be making again!!
loohun
1st Sep, 2013
5.05
This is amazing. So easy compared to a normal roast dinner and absolutely delicious! Served with bombay potatoes and a spicy carrot salad. Followed the recipe exactly, nothing else needed.
snoble
4th Mar, 2013
4.05
5* The marinade for this dish is divine and on 1.4kg bird I had about 50ml more of it than I needed. I cooked it covered in foil for the first half then uncovered and added more marinade to colour. The bird was succulent and there was a lot of juices so even with 200ml of coconut milk I ended up with 400ml of gravy. It has a deep and tangy flavour, a bit too overpowering for my 7 year old but would go well on its own with rice and vegetables or as a soup base. Served this with the pilaf as suggested. Very aromatic and satisfying.
danielleh
8th Feb, 2013
5.05
This is a great dish, I made just the chicken with the marinade and it was amazing.
harrymondeo
29th Dec, 2012
5.05
Didn't make any changes at all and what a superb chicken recipe. Served with cauliflower and potato curry from BBC site and tomato and onion salad. A wonderful alternative to Sunday lunch before Christmas, but still a roast, keeping traditionalist hubby happy!

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Paolina
25th Mar, 2014
Regarding nutrition facts: What does "per serving" mean? Is it in terms of grams? In this case it says 4-6 servings. Did you take the total amount of calories and divide it by 4 or 6? I know it is a rough estimate, but a rough estimate is better than none. Thank you!
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goodfoodteam
11th Apr, 2014
Hi there. Per serving for this recipe would be between 1/6 and 1/4 of the full recipe.
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