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    You are in: Home / Recipes / Tandoori Roast Chicken Recipe
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    Tandoori Roast Chicken

    Tandoori Roast Chicken. Photo by ElleFirebrand

    1/2 Photos of Tandoori Roast Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    15 mins

    1 hrs 45 mins

    Nif's Note:

    There looks like a lot of ingredients but most of them are common spices. Serve this Indian spiced bird with basmati rice, spicy roasted potatoes and some greens or an Indian-style coleslaw for an alternative roast dinner. Please add on an hour for marinating time. This recipe is by Sarah Cook. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Marinade

    Directions:

    1. 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. 2
      Heat oven to 400°F Put the onions, lemon halves and ginger in a roasting pan. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.
    3. 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. 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 purée. Scrape the purée 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. 5
      Stir in the cilantro and serve sauce with the chicken.

    Ratings & Reviews:

    • on August 16, 2012

      55

      Absolutely delicious. I like that this used everyday spices. On accident, my chicken marinated for 48 hours. The flavor was excellent. I added about a tablespoon a Madras-style curry powder to the sauce. We really loved this recipe and will move it into our regular rotation. Made for ZWT 8.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tandoori Roast Chicken

    Serving Size: 1 (334 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1059.3
     
    Calories from Fat 580
    54%
    Total Fat 64.4 g
    99%
    Saturated Fat 29.7 g
    148%
    Cholesterol 216.3 mg
    72%
    Sodium 292.6 mg
    12%
    Total Carbohydrate 66.4 g
    22%
    Dietary Fiber 2.7 g
    11%
    Sugars 57.5 g
    230%
    Protein 53.6 g
    107%

    The following items or measurements are not included:

    ginger

    cilantro

    ginger

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