- 1.8 kg Chicken
- 2 Onionthickly sliced
- 1 Lemonhalved
- 1 thumb-sized piece Fresh gingerpeeled and thickly sliced
- 1 can Coconut milk400 g
- 1 bunch Coriandersmall , roughly chopped
For the marinade
- 150 ml Yogurtnatural
- 1 tbsp Tomato puree
- Juice of 1 Lemon
- 1 tsp each Mixed spicehot chili powder, turmeric, ground coriander, ground cumin, garam masala and ground cinnamon
- 6 Garlic clove
- ½ finger-length piece Fresh gingerblended to a paste with the garlic
- few drops of red Food coloringoptional
Tandoori Roast Chicken
I love to try different styles and flavors when I make a roast chicken. One of my all time favorites is this Tandoori Roast Chicken dish which went down a treat in my house a few weeks ago. Tandoori is almost synonymous with Indian cuisine. Who doesn’t love yogurt and spice marinated charred chicken?
Start by marinating a whole chicken in a yogurt, lemon and spice marinade. Once the chicken is marinated, roast it in a roasting pan with onions, lemon and ginger. Once the chicken is cooked, puree the lemon and onion to make the base of a sauce. Combine the puree with coconut milk and bubble until it reduces. Stir through coriander and serve with the chicken. I like to add some homemade naan bread on the side to mop up the juices.
To make the Tandoori Roast Chicken, you will need the following ingredients:
Steps to make Tandoori Roast Chicken
In a bowl, combine a 150 milliliters of natural yogurt with 1 tablespoon of tomato purée, the juice of 1 lemon, 1 teaspoon each of hot chili powder, turmeric, ground coriander, ground cumin, garam masala and ground cinnamon, 6 garlic cloves, blended to a paste with ½ a finger-length piece of ginger, and a few drops of red food colouring if using.
Heat the oven to 390 °F.
Remove chicken and ginger