Tandoori roast chicken

Tandoori roast chicken

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(22 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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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!
misabeatty
18th Dec, 2012
5.05
Delicious! Also used 1/2 of lemon. Definitely make again.
misabeatty
2nd Dec, 2012
5.05
Made this last night and all of us loved it. Used only half of lemon in the sauce and it was plenty. Definitely make again.
ssasha
10th Nov, 2012
Can we use microwave oven. If yes which mode? convection or Grill+convection
cakequeen5
15th Aug, 2012
My mum made this from a traditional family recipe but when she made it she gave it to us with a sauce containing the ingredients used on the chicken. We poured it over fries and it was delicious.
vespa007
9th Jul, 2012
4.05
Forgot to mention we also used the left overs to make the crunchy coronation chicken salad from this website.
vespa007
9th Jul, 2012
4.05
Agree with Neilkent100 the chicken was quite black when cooked but despite this it was very tasty. Served with basmati rice and Indian summer salad also from this site.
jweg1210
20th May, 2012
5.05
I only went as far as marinading and roasting (didn't make the sauce). It tastes very good indeed.
jennyhw
21st Apr, 2012
5.05
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.
neilkent100
9th Apr, 2012
4.05
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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