Tandoori Roast Chicken Recipe

Name: Tandoori Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs whole chickens; 2 onions, thickly sliced; 1 lemon, halved; 3 inches piece ginger, cut in half and peeled; 14 ounces coconut milk; 1 small bunch cilantro, roughly chopped (or parsley); Marinade; 1/4 cup plain yogurt; 1 tablespoon plain yogurt; 1 tablespoon tomato paste; juice 1 lemon; 1 teaspoon chili powder; 1 teaspoon turmeric; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon garam masala; 1 teaspoon ground cinnamon; 6 garlic cloves, whizzed to a paste with the ginger or finely minced; 2 inches ginger, whizzed to a paste with the garlic or finely minced; 4 -6 drops red food coloring (optional)

Servings: persons

4 lbs whole chickens
2 onions, thickly sliced
1 lemon, halved
3 inches piece ginger, cut in half and peeled
14 ounces coconut milk
1 small bunch cilantro, roughly chopped (or parsley)
Marinade
1/4 cup plain yogurt
1 tablespoon plain yogurt
1 tablespoon tomato paste
juice 1 lemon
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon ground cinnamon
6 garlic cloves, whizzed to a paste with the ginger or finely minced
2 inches ginger, whizzed to a paste with the garlic or finely minced
4 -6 drops red food coloring (optional)

1
Mix the marinade ingredients. 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.
2
Heat oven to 400u00b0F Put the onions, lemon halves and ginger in a roasting pan. Sit the chicken on top and roast for 11/2 hrs or until the thigh juices run clear when tested with a skewer.
3
When the chicken is done, lift out of the pan, sit in a new dish, cover loosely with foil and leave to rest.
4
Take out the ginger from the pan 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 roasting pan (or in a saucepan if your pan can't go on the stove - be sure to scrape out every little bit that is in the pan!) and heat over medium heat. 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.
5
Stir in the cilantro and serve sauce with the chicken.

1118

kcal

Calories

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 lbs whole chickens, 2 onions, thickly sliced, 1 lemon, halved, 3 inches piece ginger, cut in half and peeled, and more.

Yes, Tandoori Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tandoori Roast Chicken

How did you like this recipe?

Frequently Asked Questions