TANDOORI ROAST CHICKEN
Serve this Indian spiced bird with rice, potatoes and vegetables for an alternative roast dinner
Provided by Sarah Cook
Categories Dinner, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. 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 hrs.
- Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.
- When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin 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 purée. Scrape the purée back into the tin and sit on the hob. 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. Stir in the coriander and serve with the chicken.
Nutrition Facts : Calories 482 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium
WHOLE TANDOORI CHICKEN
Simple dish, serve with thinly sliced onion and lemon wedges and/or coriander and mint chutney. The same marinade can be used for chicken tikkas (cubed skinless chicken breasts), chicken drumsticks/legs and even chicken wings.. great for the BBQ.
Provided by AaliyahsAaronsMum
Categories < 4 Hours
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Clean and dry the chicken, leave the skin on.
- In a blender or liquidizer, add in the chopped onion, ginger and garlic and grind to a fine paste.
- Pour the onion mixture into a bowl, and add in the rest of the ingredients - ground spices and salt, lemon juice, yoghurt, tomato puree and oil and give it all a thorough mix.
- I use the roasting tin that I cook the chicken in, to marinade the chicken as well!
- So, line a roasting tin with foil (makes washing up easier!), place the chicken in the roasting tin and pour the marinade onto the chicken and rub it in all over on the outside and the inside as well and cover the tin with another piece of foil.
- Refrigerate for at least 8 hours but preferably over-night.
- Preheat the oven to gas mark 4/350F/180°C.
- Remove the chicken from the fridge and let it stand at room temperature for at least 30-45 mins before cooking (on a warmer day, 30 mins will do).
- Place the chicken in the centre shelf of the oven for 1 hour, basting with the juices from the tin half way through.
- After 1 hour, take the foil off and return the chicken back to the oven for another 20 minutes basting every 10 minutes to nicely brown and crisp up the skin.
- Remove the chicken from the oven and cover with foil and leave it to rest for 20 minutes before serving.
Nutrition Facts : Calories 768.6, Fat 57, SaturatedFat 15.3, Cholesterol 229.1, Sodium 814.5, Carbohydrate 6.9, Fiber 1.2, Sugar 2.2, Protein 54.7
WHOLE ROASTED TANDOORI CHICKEN
Usually, the Tandoori chicken is made with cut up chicken. The original recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England, but has been modified to suit whole chicken. The marinade is quite hot and the amount of chilli can be modified. The recipe is good for 4 servings as an appetizer or 2 servings as a main course.
Provided by Andreacute Grisell
Categories Whole Chicken
Time 5h10m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Mix spices and lemon juice.
- Add yoghurt.
- Color with coloring to make an intense red/purple color.
- Add oil.
- Skin the chicken and tie it up nicely.
- Make deep incisions all over the thighs and breasts.
- Put the chicken together with the marinade in a tight plastic bag and massage the marinade with your hands into the incisions.
- Keep refrigerated for at least 4 but preferably 12-24 hours, turning the bag now and then.
- Roast the chicken for 30 minutes in 200 deg C/400 deg F oven with grill, turning often and patting with any marinade left in the bag.
- Raise the temperature to maximum and roast for another 20 minutes. The chicken should be well browned and almost black burnt in color.
- Serve with lemon or lime wedges either as an appetizer on lettuce leaves or as a main course with rice. In either case, standard yoghurt serves as sauce.
Nutrition Facts : Calories 914.6, Fat 63.5, SaturatedFat 18.5, Cholesterol 274.7, Sodium 2627.7, Carbohydrate 14.3, Fiber 2.2, Sugar 7.4, Protein 69.8
WHOLE TANDOORI CHICKEN
This recipe is from the BBc's "Saturday Kitchen". It goes well with spicy potatoes and coriander chutney. When I made this, I played around with a bit of the ingredients such as chili powder as I like it a bit spicy.
Provided by UmmAzhar
Categories One Dish Meal
Time 2h30m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Prick the chicken all over and make a few slits about 2cm/¾in long on the skin.
- Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin.
- Cover and refrigerate for eight hours or overnight.
- Preheat the oven to 180°C/350°F/Gas 4.
- Place the chicken in a roasting tin and cover with foil.
- Roast in the centre of the oven for one hour and 30 minutes.
- Halfway through cooking, baste with a little of the marinade.
- Remove chicken from the oven and leave in a warm place to rest for 20 minutes.
- Carve and serve either hot or cold.
- My tips -.
- *** Have not included time taken to marinate as it is best to leave it overnight***.
- ***I roasted my chicken in the oven for 40 minutes and once when done, I put it under the grill/broiler and roasted it.***.
Nutrition Facts : Calories 1864.3, Fat 140.7, SaturatedFat 40.2, Cholesterol 571.2, Sodium 1719.6, Carbohydrate 12.2, Fiber 3.6, Sugar 3.1, Protein 132.4
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