Introduction

Tandoori roast chicken is a flavorful and aromatic dish that brings the vibrant spices of Indian cuisine to your oven. Marinated in a rich blend of yogurt and spices, this roast chicken is tender, juicy, and perfect for a comforting meal. Serve it with rice or roasted vegetables for a complete feast.

A whole roasted chicken with a crispy, golden-brown skin rests on a piece of brown parchment paper on a wooden board. The chicken shows a well-cooked texture with darker, slightly charred spots. To the left of the chicken, there is a white ramekin filled with a creamy beige sauce, with a spoon inside. A woman's hand is holding the wooden board. The background is out of focus but shows a person in a navy blue outfit with a white floral pattern. The surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.8kg chicken

2 onions, thickly sliced

1 lemon, halved

Thumb-sized piece ginger, peeled and thickly sliced

400g can coconut milk

Small bunch coriander, roughly chopped

150ml pot natural yogurt

1 tbsp tomato purée

Juice of 1 lemon

1 tsp hot chilli powder

1 tsp turmeric

1 tsp ground coriander

1 tsp ground cumin

1 tsp garam masala

1 tsp ground cinnamon

6 garlic cloves, whizzed to a paste with ginger

½ finger-length piece ginger, whizzed to a paste with garlic

Few drops red food colouring (optional)

2 tsp salt

1 tsp black pepper

Instructions

Step 1: In a bowl, mix the natural yogurt, tomato purée, lemon juice, hot chilli powder, turmeric, ground coriander, ground cumin, garam masala, ground cinnamon, garlic and ginger paste, salt, black pepper, and red food colouring if using. This will form your marinade.

Step 2: Slash the legs of the chicken a few times to allow the marinade to penetrate. Rub the marinade all over the chicken, making sure to get some under the skin of the breast. Place the chicken in the fridge and marinate for up to 24 hours for best flavor.

Step 3: Preheat your oven to 200°C (180°C fan/gas mark 6). In a roasting tin, spread the thickly sliced onions, lemon halves, and ginger slices. Sit the marinated chicken on top of this bed.

Step 4: Roast the chicken for about 1½ hours, or until the juices from the thigh run clear when tested with a skewer.

Step 5: Once cooked, remove the chicken from the tin and place it in a new dish. Cover loosely with foil and let it rest while you prepare the sauce.

Step 6: Remove and discard the ginger from the roasting tin. Scrape out the roasted lemon middles and add them to a food processor along with the roasted onions and any pan juices. Blend to a smooth purée.

Step 7: Return the purée to the roasting tin and place it on the hob. Stir in the coconut milk and gently simmer, scraping up any browned bits from the tin. Add a splash of water if the sauce is too thick.

Step 8: Stir in the roughly chopped coriander and serve the sauce alongside the rested tandoori roast chicken.

Tips & Variations

For extra smoky flavor, char the chicken briefly on a grill or under a broiler before roasting.

If you don’t have red food colouring, you can omit it without affecting the taste.

Serve with basmati rice, spicy roasted potatoes, or a fresh Indian-style coleslaw for a complete meal.

Use bone-in, skin-on chicken thighs if you prefer dark meat and want a shorter cooking time.

FAQs

Can I prepare the marinade in advance?

Yes, the marinade can be made a day ahead and stored in the fridge. This helps the flavors develop and makes the cooking process quicker on the day.

What if I don’t have a food processor for the sauce?

You can mash the roasted onions and lemon flesh with a fork or potato masher and then whisk it together with the coconut milk to create a rustic, chunky sauce.