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Whole Tandoori Chicken

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“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:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Prick the chicken all over and make a few slits about 2cm/¾in long on the skin.
  2. Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin.
  3. Cover and refrigerate for eight hours or overnight.
  4. Preheat the oven to 180°C/350°F/Gas 4.
  5. Place the chicken in a roasting tin and cover with foil.
  6. Roast in the centre of the oven for one hour and 30 minutes.
  7. Halfway through cooking, baste with a little of the marinade.
  8. Remove chicken from the oven and leave in a warm place to rest for 20 minutes.
  9. Carve and serve either hot or cold.
  10. My tips -.
  11. *** Have not included time taken to marinate as it is best to leave it overnight***.
  12. ***I roasted my chicken in the oven for 40 minutes and once when done, I put it under the grill/broiler and roasted it.***.

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