TANDOORI ROAST CHICKEN
There looks like a lot of ingredients but most of them are common spices. Serve this Indian spiced bird with basmati rice, spicy roasted potatoes and some greens or an Indian-style coleslaw for an alternative roast dinner. Please add on an hour for marinating time. This recipe is by Sarah Cook. Enjoy!
Provided by Nif_H
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- 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.
- Heat oven to 400°F Put the onions, lemon halves and ginger in a roasting pan. 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 pan, sit in a new dish, cover loosely with foil and leave to rest.
- 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 purée. Scrape the purée 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.
- Stir in the cilantro and serve sauce with the chicken.
Nutrition Facts : Calories 1059.4, Fat 64.5, SaturatedFat 29.8, Cholesterol 216.4, Sodium 292.7, Carbohydrate 66.5, Fiber 2.8, Sugar 57.6, Protein 53.6
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