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Whole Roasted Tandoori chicken

Wednesday, January 4, 2017

After a short break from blogging over the festive season, I am delighted to bring you my first post of 2017- my recipe for blackened Tandoori Chicken. I have been working on this recipe for a while so sincere thanks to everyone who acted as samplers along the way. The end result is a moist, delicious and spicy roast chicken!

I love spicy food and experimenting with flavours.  My go to favourite dish is Chicken Curry which I make all the time but am getting a bit bored with.  I was keen to try something a bit different and create a spicy version of a Roast Chicken dinner.  I have varied the quantities each time I have tried this and I am now happy that I have got it right though of course you can change the quantities to suit yourselves.  The key to the dish is slitting the skin of the chicken to really rub the marinade on the flesh.  Also, allow it to marinate for as long as possible.  I leave it overnight to let it really absorb

I urge you to give this a go- it really is delicious and has been very popular every time I have served it.  It’s my new favourite roast!

Serve with Chana Masala (recipe here), Bombay Potatoes (recipe here) a lovely salad, raita and mango chutney!




  • 1 large chicken
  • 300ml natural yogurt
  • 1 tbsp tomato purée
  • juice 1 lime
  • 1 tsp hot chilli powder,
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp ground cinnamon
  • 2 garlic cloves, grated
  • 2 inch length piece ginger, peeled & grated
  • 3 tsps red food colouring (optional)
  • for the main dish...
  • 2 onions , peeled and cut into thick slices
  • 1 lemon cut in half
  • thumb-sized piece of ginger, peeled
  • 400g can coconut milk
  • small bunch coriander, chopped


  • place all the marinade ingredients in a large bowl (yoghurt, lime juice, tomato puree, chilli powder, turmeric, coriander, cumin, garam masala,cinnamon, grated garlic & ginger and red food colouring)
  • cut scores in the chicken skin and add to the bowl
  • massage the mixture into the chicken, making sure to get it under the skin and inside the carcass
  • Cover and leave to chill (I like to leave it overnight)
  • place the slices of onion, lemon halves and ginger on the base of a roasting dish and set the marinated chicken on top
  • cook the chicken at 220C for 15 minutes then reduce temperature to 175C and cook for 20 minutes per pound
  • insert a skewer into the deepest part of the chicken. The juices should run clear when the chicken is fully cooked
  • remove from the oven and lift the chicken onto a board. Cover with foil and allow to rest for 10 minutes
  • while the chicken is resting, skim any oil of the cooking juices in the pan. scoop out the centres of the lemon halves and discard skins
  • add the coconut milk to the pan and mix with all the juices
  • sieve the mixture into a saucepan, try to push through the onion and ginger
  • heat through and serve as a delicious sauce for the chicken

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