Tandoori roast chicken

Tandoori roast chicken is a tasty dish that combines two food heroes: tandoori chicken and the Sunday roast. You get all the comfort of crispy roast potatoes, and all the excitement of fragrant spices and a good old kick. A great way to spice up the Sunday roast! Tandoori roast chicken is basically a roast chicken recipe that has a distinctive desi-twist to it. It is flavourful and spicy, without compromising on the authentic ‘roast chicken’ feel of crispy skin, tender and moist meat and a heart-warming appearance. By far my favourite weekend roast chicken recipe! I have served it with masala chips, but as with all roast chicken dishes, you can serve it with whatever you like best! Mashed or roast potatoes, veggies or rice, salad…etc etc…

INGREDIENTSTandoori roast chicken
1.8kg chicken
2 onions, thickly sliced
1 lemon, halved
thumb-sized piece ginger, peeled and thickly sliced
400g can coconut milk
small bunch coriander, roughly chopped

FOR THE MARINADE
150ml pot natural yogurt
1 tbsp tomato purée
juice 1 lemon
1 tsp each hot chilli powder, turmeric, ground coriander, ground cumin, garam masala and ground cinnamonTandoori roast chicken 3
6 garlic cloves, whizzed to a paste with the ginger
½ finger-length piece ginger, whizzed to a paste with the garlic
few drops red food colouring (optional)

DIRECTIONS
Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. 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 hrs. Heat oven to 200°C/180°C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.

When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin 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 tin and sit on the hob. 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. Stir in the coriander and serve with the chicken. Serve tandoori roast chicken warm.

Tandoori roast chicken

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