Tandoori Roast Chicken

  1. Mix the marinade ingredients. Slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hours.
  2. Heat oven to 400u0b0F Put the onions, lemon halves and ginger in a roasting pan. Sit the chicken on top and roast for 11/2 hrs or until the thigh juices run clear when tested with a skewer.
  3. When the chicken is done, lift out of the pan, sit in a new dish, cover loosely with foil and leave to rest.
  4. Take out the ginger from the pan and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a puree. Scrape the puree back into the roasting pan (or in a saucepan if your pan can't go on the stove - be sure to scrape out every little bit that is in the pan!) and heat over medium heat. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick.
  5. Stir in the cilantro and serve sauce with the chicken.

chickens, onions, lemon, ginger, coconut milk, cilantro, marinade, plain yogurt, plain yogurt, tomato paste, lemon, chili powder, turmeric, ground coriander, ground cumin, garam masala, ground cinnamon, garlic, ginger, drops red food coloring

Taken from www.food.com/recipe/tandoori-roast-chicken-483854 (may not work)

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