Tandoori roast chicken

Tandoori roast chicken

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(17 ratings)


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Cooking time

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

Skill level



Serves 4 - 6

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

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 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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  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.

Recipe from Good Food magazine, January 2012

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kitchenpixie's picture
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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.

pknutsen's picture

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.

roseleanor's picture

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

marylunn's picture

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?

alice-fiona's picture
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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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