Name: Whole Tandoori Chicken
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 2-3 serving(s)
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

4

Recipe by UmmAzhar

5

People talking

Join In Now Join the conversation!

Whole Tandoori Chicken created by Fairy Nuff

This recipe is from the BBc's "Saturday Kitchen". It goes well with spicy potatoes and coriander chutney. When I made this, I played around with a bit of the ingredients such as chili powder as I like it a bit spicy.

Ready In:: 2hrs 30mins
Serves:
Units:

5

People talking

Join In Now Join the conversation!

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.***.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@UmmAzhar

Contributor

@UmmAzhar

Contributor

"This recipe is from the BBc's "Saturday Kitchen". It goes well with spicy potatoes and coriander chutney. When I made this, I played around with a bit of the ingredients such as chili powder as I like it a bit spicy."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by NW Nikki

11/18/2008

I thought this was okay. I marinated it for 8 hours, but I would highly suggest overnight because mine had no taste. I increased the spice a lot, but still felt it was missing something.

Reply
review by Ginger Rose

1/22/2008

This is a wonderful chicken recipe...we love spicy food so it went down really well in the family!

Reply
photo by Fairy Nuff

4/29/2006

Reply
photo by Fairy Nuff

4/29/2006

Reply
review by Fairy Nuff

4/29/2006

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.

Reply