Whole Tandoori Chicken
photo by Fairy Nuff
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 1 (1 1/2 kg) whole chickens
- 4 tablespoons unsweetened natural yoghurt
- 1 teaspoon garam masala
- 4 tablespoons single cream
- 2 tablespoons medium-hot paprika
- 1 teaspoon medium-hot chili powder
- 1 teaspoon ground cumin
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1⁄2 teaspoon turmeric
- 1 tablespoon tomato puree
- 4 garlic cloves, crushed
- 2 teaspoons peeled and finely grated gingerroot
directions
- Prick the chicken all over and make a few slits about 2cm/¾in long on the skin.
- Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin.
- Cover and refrigerate for eight hours or overnight.
- Preheat the oven to 180°C/350°F/Gas 4.
- Place the chicken in a roasting tin and cover with foil.
- Roast in the centre of the oven for one hour and 30 minutes.
- Halfway through cooking, baste with a little of the marinade.
- Remove chicken from the oven and leave in a warm place to rest for 20 minutes.
- Carve and serve either hot or cold.
- My tips -.
- *** Have not included time taken to marinate as it is best to leave it overnight***.
- ***I roasted my chicken in the oven for 40 minutes and once when done, I put it under the grill/broiler and roasted it.***.
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Reviews
-
This is a wonderful recipe - the tandoori mix is fabulous! I had two 1.5kg chickens so I doubled the tandoori marinade, I also cut the backbones from the chickens and flattened them out. I increased the cooking time by 25 minutes to accommodate the two chooks....took the foil off 20 minutes before the timer went off. They looked stunning and tasted even better. Served with your spicy pototoes #124381 and your coriander chutney 124383 and some pappadums. An excellent recipe and the meal was enjoyed by all. Thanks so much UmmAzhar.
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I feel slightly naughty reviewing a recipe for Whole Tandoori Chicken seeing as the first change I made was not to use a whole chicken!! I used 4 chicken breasts (bone-in) instead - a long story! :-) Really liked the from-scratch marinade, but will definitely add more heat the next time - the chicken was very flavourful, but I'd prefer my tandoori chicken hotter! Baked the breasts at 180 C for about 45 minutes and served with basmati rice and some carrot raita. Thanks for a lovely recipe!
RECIPE SUBMITTED BY
UmmAzhar
london
Hi!!Im originally from India,but living in london,UK.I am a full time, STH mum to my 2 sons!!!!I love cooking,its been a passion since I was 15 as I have a wonderful cook for a mum...Now I keep busy trying to create new recipes and also discovering new recipes to feed my fussy son(S)...I find zaar very resourceful,and everytime I feel I have done enough with it,I find something more interesting:)))I am glad I found this site....it saves me when im out of ideas....