Whole Tandoori Chicken

• 1 (1 1/2 kg) whole chickens
• 4 tablespoons unsweetened natural yoghurt
• 1 teaspoon garam masala
• 4 tablespoons single cream
• 2 tablespoons medium-hot paprika
• 1 teaspoon medium-hot chili powder
• 1 teaspoon ground cumin
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1 tablespoon tomato puree
• 4 garlic cloves, crushed
• 2 teaspoons peeled and finely grated gingerroot

1. Prick the chicken all over and make a few slits about 2cm/3/4in 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 180u0b0C/350u0b0F/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.***.

whole chickens, unsweetened natural yoghurt, garam masala, single cream, mediumhot paprika, mediumhot chili powder, ground cumin, lemon juice, vegetable oil, salt, turmeric, tomato puree, garlic, gingerroot

Taken from www.food.com/recipe/whole-tandoori-chicken-124380 (may not work)