Indian recipe for 4 - 6 people, takes only 45 mins; recipe has chicken, onion, lemon, ginger, coconut milk, coriander, natural yogurt, tomato puree, lemon, ground cinnamon, garlic clove, ginger and food colouring.
Tandoori roast chicken
Course: Indian
Servings
4 - 6
servings
Prep time
15 mins
Ingredients
- Chicken: 1.8kg chicken
- Onion: 2 onions, thickly sliced
- Lemon: 1 lemon, halved
- Ginger: thumb-sized piece ginger, peeled and thickly sliced
- Coconut Milk: 400g can coconut milk
- Coriander: small bunch coriander, roughly chopped
- Natural Yogurt: 150ml pot natural yogurt
- Tomato Puree: 1 tbsp tomato puree
- Ground Cinnamon: 1 tsp each hot chilli powder, turmeric, ground coriander, ground cumin, garam masala and ground cinnamon
- Garlic Clove: 6 garlic cloves, whizzed to a paste with the ginger
- Food Colouring: few drops red food colouring (optional)
Directions
- 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.
- 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 1 1/2 hrs or until the thigh juices run clear when tested with a skewer.
- 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 puree. Scrape the puree 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.
