Tuesday, April 8, 2014

Tandoori Roast Chicken

Cooking Time

1 hour 45 minutes


  • 1.8kg of chicken
  • 2 onions, thickly sliced
  • 1 lemon, halved
  • thumb - sized pieve ginger, peeled and thickly sliced
  • 400g can coconut milk
  • small bunch of coriander, roughly chopped
  • 150ml pot of natural yogurt
  • 1tbsp tomato puree
  • juice from one lemon
  • 1tsp hot chilli powder
  • 1tsp turmeric
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 1tsp garam masala
  • 1tsp ground cinnamon
  • 6 garlic cloves, made into a paste with the ginger
  • 1/2 finger length of ginger, made into a paste with the garlic
  • few drops of red food colouring (optional)


  1. Mix the marinade ingredients with 2 tsp salt and 1 tsp of 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 24hours. 
  2. Heat 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 1/2 hours or until the thigh juices run clear when tested with a skewer. 
  3. When the chicken is done, lift out the tin, sit in a new dish, cover loosley 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.

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