Tandoori Roast Chicken

Jump to Recipe

David found this tandoori roast chicken on the BBC Good Food website a few months ago. He'd wanted to make a recipe using a whole chicken with Indian flavours for a long time and this one doesn't disappoint. We've enjoyed it a few times just ourselves and with family who've also loved it, so it's been made again especially for posting now!! It's a great alternative to a roast dinner.

I especially love the sauce...it's absolutely delicious and so full of flavour.

Other recipes you might also like to try

Click here for all chicken and turkey dishes, and here to browse Indian recipes.

Recent New Recipes

Category Spotlight...

SOUPS

There's nothing better than a bowl of hearty warming soup during the cold autumn and winter months. You'll find a delicious selection of chunky and smooth, full of flavour soups here!!

Browse soup recipes

How to make this Tandoori Roast Chicken

Ingredients

• 1.8kg whole chicken
• 2 onions, thickly sliced
• 1 lemon, halved
• a thumb-sized piece ginger, peeled and thickly sliced
• 400g tin coconut milk
• a small bunch of coriander, roughly chopped

For the marinade:

• 150ml pot natural yogurt
• 1 tbsp tomato purée
• juice of 1 lemon
• 1 tsp each of hot chilli powder, ground turmeric, ground coriander, ground cumin, garam masala and ground cinnamon
• 6 cloves garlic, whizzed to a paste with the ginger
• half a finger-length piece ginger, whizzed to a paste with the garlic
• 2 tsp salt
• 1 tsp black pepper

Instructions

1. Mix all of the marinade ingredients together in a bowl. 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. Heat the oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1.5 hours or until the thigh juices run clear when tested with a skewer.
3. When the chicken is done, lift it out of the tin, sit it in a new dish, cover loosely with tin foil and leave it to rest. Remove the ginger from the tin and discard it. 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 it 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.

Recipe Collection Spotlight...

7 TASTY STEWS FOR AUTUMN

Stews are hearty, comforting and warming with autumn being the perfect time to start making them! Dive into the warmth of home-cooked goodness and discover your new favourite comfort food from one of the 7 recipes I've selected here:

Browse the collection

Tandoori Roast Chicken

By: Deborah

A great alternative to a roast dinner. The sauce is absolutely delicious and so full of flavour.

PREP: 15 minutes minutes

COOK: 1 hour hour 45 minutes minutes

Marinating time up to: 1 day day

Course: Main

Cuisine: Indian

Servings: 6 people

PRINT RECIPE PIN RECIPE RATE RECIPE

Cook ModePrevent your screen from going dark

Ingredients

• 1.8 kg (4 lb) whole chicken
• 2 onions thickly sliced
• 1 lemon halved
• a thumb-sized piece ginger peeled and thickly sliced
• 400 g (14 oz) tin coconut milk
• a small bunch of coriander roughly chopped

For the marinade:

• 150 ml (¾ cup) pot natural yogurt
• 1 tbsp tomato purée
• juice of 1 lemon
• 1 tsp each of hot chilli powder, ground turmeric, ground coriander, ground cumin, garam masala and ground cinnamon
• 6 cloves garlic whizzed to a paste with the ginger
• half a finger-length piece ginger whizzed to a paste with the garlic
• 2 tsp salt
• 1 tsp black pepper

Instructions

• Mix all of the marinade ingredients together in a bowl. 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.
• Heat the oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1.5 hours or until the thigh juices run clear when tested with a skewer.
• When the chicken is done, lift it out of the tin, sit it in a new dish, cover loosely with tin foil and leave it to rest. Remove the ginger from the tin and discard it. 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 it 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.

Notes

• NOTE: the chicken needs to be marinated for up to 24 hours.
• We enjoy this tandoori roast chicken with the saag aloo from the spiced salmon with traybaked saag aloo recipe, rice and naan bread. Check out the link to all Indian recipes below.

 

You might also like to try:

• chicken and turkey dishes
• Indian dishes

Nutrition

Calories: 493kcal | Carbohydrates: 13g | Protein: 31g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 910mg | Potassium: 636mg | Fiber: 2g | Sugar: 4g | Vitamin A: 319IU | Vitamin C: 18mg | Calcium: 116mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS roast chicken, roast dinner, tandoori, whole chicken

Tried this recipe?Please consider Leaving a Review!