Tandoori roast chicken

Name: Tandoori roast chicken
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 2 kgs chicken; 2 onions, thickly sliced; 1 lemon, halved; 1 thumb-sized ginger, peeled and thickly sliced; 400 grams coconut milk; 1 small bunch coriander, roughly chopped; 150 milliliters pot natural yogurt; 1 Tbsp tomato purée; 1 juice lemon; 1 teaspoon each hot chilli powder, turmeric, ground coriander, ground cumin, garam masala and ground cinnamon; 6 garlic cloves, whizzed to a paste with the ginger; 1 finger-length piece ginger, whizzed to a paste with the garlic

If you have approximately 2 hours to spend in the kitchen, Tandoori roast chicken might be an excellent gluten free, primal, and דל פחמימות, recipe to try. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 762 calories, 45g of protein, and 58g of fat. It works well as a main course. If you have finger-length piece ginger, onions, lemon, and a few other ingredients on hand, you can make it. Tandoori-Style Roast Chicken, Tandoori Chicken, and Tandoori Chicken are very similar to this recipe.

Instructions

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.

Ingredients you will need

Black Pepper

Dry Seasoning Rub

Whole Chicken

Salt

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1 hrs or until the thigh juices run clear when tested with a skewer.

Ingredients you will need

Whole Chicken

Ginger

Onion

Lemon

Equipment you will use

Skewers

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 pure. Scrape the pure 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.

Ingredients you will need

Coconut Milk