Description
This Tandoori roast chicken recipe features a succulent 1.8kg chicken marinated in a vibrant blend of yogurt, spices, garlic, ginger, and tomato purée, then roasted to perfection atop aromatic onions, lemon, and ginger. The dish is complemented by a rich coconut milk and coriander sauce crafted from the pan juices and roasted ingredients, offering a flavorful and aromatic Indian-inspired meal perfect served with basmati rice or spiced roasted potatoes.
Ingredients
Scale
Chicken and Marinade
- 1.8kg whole chicken
- 6 garlic cloves, whizzed to a paste with ½ finger-length piece ginger
- ½ finger-length piece ginger, whizzed to a paste with the garlic
- 150ml 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
- Few drops red food colouring (optional)
- 2 tsp salt
- 1 tsp black pepper
Roasting Base and Sauce
- 2 onions, thickly sliced
- 1 lemon, halved
- Thumb-sized piece ginger, peeled and thickly sliced
- 400g can coconut milk
- Small bunch coriander, roughly chopped
Instructions
- Prepare the Marinade: In a bowl, combine the natural yogurt, tomato purée, lemon juice, hot chilli powder, turmeric, ground coriander, ground cumin, garam masala, ground cinnamon, garlic and ginger paste, red food colouring (if using), salt, and black pepper. Mix thoroughly to create a smooth marinade.
- Marinate the Chicken: Slash the legs of the chicken a few times with a knife to help flavors penetrate. Rub the marinade all over the chicken, ensuring it is worked under the skin of the breast as well for maximum flavor absorption. Cover and marinate in the refrigerator for up to 24 hours for best results.
- Prepare for Roasting: Preheat the oven to 200°C (180°C fan)/gas mark 6. In a roasting tin, arrange the thickly sliced onions, lemon halves, and thick slices of peeled ginger to form a flavor base.
- Roast the Chicken: Place the marinated chicken on top of the onion, lemon, and ginger bed in the roasting tin. Roast in the preheated oven for approximately 1½ hours or until the thigh juices run clear when pierced with a skewer, indicating it is fully cooked.
- Rest the Chicken: When cooked, remove the chicken from the roasting tin and place it in a clean dish. Loosely cover with foil and let it rest while you prepare the sauce. Discard the ginger slices from the tin.
- Make the Sauce: Scrape out the roasted lemon middles, onions, and any pan juices from the roasting tin and transfer them into a food processor. Whizz into a smooth purée. Return the purée to the roasting tin and place it on the stovetop over medium heat. Stir in the coconut milk and gently bubble, scraping up any browned bits from the tin. If the sauce is too thick, add a splash of water to reach your preferred consistency.
- Finish and Serve: Stir the roughly chopped coriander into the sauce. Serve the tandoori roast chicken with this rich coconut and coriander sauce, accompanied by basmati rice, spicy roasted potatoes, and Indian-style greens or coleslaw if desired.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness significantly.
- Red food colouring is optional and mainly for traditional appearance; omit if preferred.
- Ensure the chicken is properly rested after roasting to retain juices and improve texture.
- Serve with basmati rice or spicy roasted potatoes and greens or an Indian-style coleslaw for a complete meal.
- Adjust the spice levels by varying the amount of hot chilli powder to taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian-inspired
Keywords: tandoori chicken, roast chicken, Indian chicken recipe, coconut milk sauce, yogurt marinated chicken, easy roast dinner
