Whole tandoori chicken with coriander chutney
By Claire
About This Recipe
Treat your family with this tandoori chicken recipe served with a fresh coriander chutney.
Recipe Tags
Instructions
Ingredients
For the chicken
- 1.5kg/3½lb whole chicken
- 4 tbsp plain yoghurt
- 1 tsp garam masala
- 4 tbsp single cream
- 2 tbsp paprika
- 1 tsp chilli powder
- 1 tsp ground cumin
- 2 tbsp lemon juice
- 2 tbsp vegetable oil
- 1 tsp salt
- ½ tsp turmeric
- 1 tbsp tomato purée
- 4 garlic cloves, crushed
- 2 tsp peeled and finely grated root ginger
For the coriander chutney
- 100g/4oz coriander leaves, roughly chopped
- 3 green finger chillies, roughly chopped
- 1 garlic clove, roughly chopped (optional)
- ½ tsp salt
- 1 tsp lemon juice
- 1 tsp demerara sugar
Method
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Prick the chicken all over and make a few slits about 2cm/¾in long on the skin.
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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.
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Preheat the oven to 180C/350F/Gas 4.
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Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 1½ hours. Halfway through cooking, baste with a little of the marinade.
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Remove chicken from the oven and leave in a warm place to rest for 20 minutes.
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Meanwhile, for the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
Nutritional Information
chicken
yoghurt
garam masala
single cream
paprika
chilli powder
cumin
lemon juice
vegetable oil
salt
turmeric
tomato purée
garlic
ginger
coriander
chillies
demerara sugar
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Whole tandoori chicken with coriander chutney