Prep 1 hr
Cook 1 hr 30 mins
Roast chicken is always wonderful in it's many shapes and forms. This one is a little work but it is delicious and a little unique, never heard of a whole tandoori roast chicken before, very tasty !! Found this in a Hot & Spicy 1998 issue, Better Homes & Gardens.
- 2 1⁄2-3 lbs whole chickens
- 1 1⁄2 teaspoons ground coriander
- 3⁄4 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 16 ounces plain nonfat yogurt
- 1 tablespoon paprika
- 1 tablespoon grated gingerroot
- 1 tablespoon lemon juice
- 1⁄3 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons water
- 1⁄2 cup chopped seeded cucumber
- 1 tablespoon diced pimento, drained
- snipped fresh cilantro (optional)
- lemon wedge (optional)
- onion, wedges (optional)
- Place washed and cleaned chicken in a plastic bag in a shallow bowl; set aside.
- Combine coriander, cumin, salt, cardamon, pepper, cinnamon and cloves in a small bowl; set aside.
- Combine 1 tbsp of the spice mixture, 8 ozs of the yogurt, paprika, gingerroot, and lemon juice.
- Pour over the chicken in the plastic bag, close bag and chill for 4-24 hrs, (longer the better) .
- Cook onion, garlic and remaining spice mixture in the water in a small saucepan for 5 mins and do not drain.
- Allow to cool.
- Then stir in remaining 8 ozs of yogurt then cover and chill.
- Once chicken marinated, remove from marinade; discard marinade.
- Roast on a rack in a shallow roasting pan at 375 for 1 1/4 to 1 1/2 hours or until done.
- Stir in cucumber and pimiento into the chilled yogurt sauce and serve with chicken.
- If desired, garnish serving platter with cilantro, lemon wedges and onion wedges!
The chicken did not taste like tandoori to me, but the sauce that was used for covering it later was SO good. I would make the yogurt sauce and use it in place of salad dressing or instead of mayo on a sandwich. YUM!