Tandoori roast chicken

Tandoori roast chicken

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(28 ratings)

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


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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  • 1.8kg chicken



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 2 onions, thickly sliced



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

  • 1 lemon, halved



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

  • thumb-sized piece ginger, peeled and thickly sliced



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

  • 400g can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • small bunch coriander, roughly chopped

For the marinade

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



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

  • 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



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

  • few drops red food colouring (optional)


  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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Bharat Satyajit's picture
Bharat Satyajit
20th Mar, 2020
This recipe helped me a great to know the process of making Tandoori chicken but to save some time i used cookme Tandoori masla which made cooking very easy. http://www.cookme.in/product/chicken-tandoori-mix/ http://www.cookme.in/product/coriander/
mrsjroberts's picture
19th Jan, 2020
Fantastic - I used slightly more of each spice than stated (which I do in every curry I make) and the result was great! Went down a storm with all 3 kids (12, 10 & 5) including the rich but delicious sauce. I served it with boiled rice, home made naans and garlic wilted spinach. A really curry night treat!
27th Apr, 2019
The marinade was nice but the sauce for me was a disaster, much too lemony, won’t use the sauce again.
11th Nov, 2017
Delicious, making again tonight
LaMiaCucina's picture
26th Mar, 2017
used line instead of lemon & was gorgeous, leftovers for tomorrow which will taste even better.
15th Feb, 2017
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.
1st Apr, 2016
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.
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.
31st Mar, 2014
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.
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 ;)


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!
goodfoodteam's picture
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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