Description
This Tandoori Roast Chicken recipe combines succulent chicken marinated in a vibrant mix of spices, yogurt, and coconut milk, then roasted to perfection with aromatic onions, ginger, and lemon. The dish is finished with a flavorful coconut and coriander sauce, making it a delicious and hearty meal perfect for serving with basmati rice, roasted potatoes, or Indian-style sides.
Ingredients
Scale
For the Chicken and Marinade
- 1.8kg whole chicken
- 2 onions, thickly sliced
- 1 lemon, halved
- Thumb-sized piece ginger, peeled and thickly sliced
- 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
- 6 garlic cloves, whisked 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
For the Sauce
- 400g can coconut milk
- Small bunch coriander, roughly chopped
Instructions
- Prepare the Marinade: In a bowl, combine natural yogurt, tomato purée, lemon juice, hot chilli powder, turmeric, ground coriander, ground cumin, garam masala, ground cinnamon, garlic-ginger paste, red food colouring (if using), 2 tsp salt, and 1 tsp black pepper. Mix thoroughly to form a smooth marinade.
- Marinate the Chicken: Make several slashes in the legs of the chicken to allow the marinade to penetrate. Rub the marinade all over the chicken, including under the skin of the breast to ensure maximum flavor. Place the chicken in a covered container and marinate in the refrigerator for up to 24 hours.
- Preheat Oven and Prepare Roasting Tin: Heat your oven to 200°C (180°C fan / Gas mark 6). Arrange the thickly sliced onions, halved lemon, and thickly sliced ginger pieces in a roasting tin to create a flavorful bed for the chicken.
- Roast the Chicken: Place the marinated chicken on top of the onions, lemon, and ginger in the roasting tin. Roast uncovered for 1½ hours or until the thigh juices run clear when tested with a skewer, indicating the chicken is fully cooked.
- Rest the Chicken: Remove the chicken from the oven and transfer it to a clean dish. Cover loosely with foil and allow it to rest for about 10-15 minutes to redistribute the juices and keep the meat moist.
- Prepare the Sauce: Remove the ginger pieces from the roasting tin and discard them. Scoop out the roasted lemon middles, place them in a food processor along with the roasted onions and any pan juices. Whizz to create a smooth purée.
- Simmer the Sauce: Return the purée to the roasting tin on the hob. Stir in the coconut milk and gently bubble the sauce, scraping up any flavorful browned bits stuck to the tin. Adjust the consistency with a splash of water if the sauce is too thick.
- Add Coriander and Serve: Stir in the roughly chopped coriander leaves. Pour or spoon the sauce over or alongside the rested chicken. Serve immediately with basmati rice, spicy roasted potatoes, or Indian-style coleslaw.
Notes
- Marinating the chicken overnight enhances the depth of the tandoori flavors.
- If red food colouring is not desired, it can be omitted without affecting flavor.
- Ensure the chicken is cooked thoroughly by checking that juices run clear when pierced with a skewer.
- The sauce can be made ahead and reheated gently before serving.
- This recipe pairs well with mild, cooling sides like raita or cucumber salad to balance the spice.
- Prep Time: 15 minutes (plus up to 24 hours marinating time)
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian
Keywords: Tandoori chicken, roast chicken, Indian roast chicken, spiced chicken, coconut sauce, oven roasted chicken, Indian cuisine
