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Tandoori roast chicken on a white platter with coriander garnish and sauce in a grey jug on the side.

Tandoori Roast Chicken

By: Deborah
A great alternative to a roast dinner. The sauce is absolutely delicious and so full of flavour.
PREP: 15 minutes
COOK: 1 hour 45 minutes
Marinating time up to: 1 day
Course: Main
Cuisine: Indian
Servings: 6 people
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Ingredients

  • 1.8 kg (4 lb) whole chicken
  • 2 onions thickly sliced
  • 1 lemon halved
  • a thumb-sized piece ginger peeled and thickly sliced
  • 400 g (14 oz) tin coconut milk
  • a small bunch of coriander roughly chopped

For the marinade:

  • 150 ml (¾ cup) pot natural yogurt
  • 1 tbsp tomato purée
  • juice of 1 lemon
  • 1 tsp each of hot chilli powder, ground turmeric, ground coriander, ground cumin, garam masala and ground cinnamon
  • 6 cloves garlic whizzed to a paste with the ginger
  • half a finger-length piece ginger whizzed to a paste with the garlic
  • 2 tsp salt
  • 1 tsp black pepper

Instructions

  • Mix all of the marinade ingredients together in a bowl. 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 hours.
  • Heat the 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 1.5 hours or until the thigh juices run clear when tested with a skewer.
  • When the chicken is done, lift it out of the tin, sit it in a new dish, cover loosely with tin foil and leave it to rest. Remove the ginger from the tin and discard it. 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 it 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.

Notes

  • NOTE: the chicken needs to be marinated for up to 24 hours.
  • We enjoy this tandoori roast chicken with the saag aloo from the spiced salmon with traybaked saag aloo recipe, rice and naan bread. Check out the link to all Indian recipes below.
 
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Nutrition

Calories: 493kcal | Carbohydrates: 13g | Protein: 31g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 910mg | Potassium: 636mg | Fiber: 2g | Sugar: 4g | Vitamin A: 319IU | Vitamin C: 18mg | Calcium: 116mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS roast chicken, roast dinner, tandoori, whole chicken
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