Ingredients
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1
-
4
-
1
-
4
-
2
-
1
-
1
-
2
-
2
-
1
-
-
-
-
-
Directions
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.,I thought this was okay. I marinated it for 8 hours, but I would highly suggest overnight because mine had no taste. I increased the spice a lot, but still felt it was missing something.,This is a wonderful chicken recipe…we love spicy food so it went down really well in the family!
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Steps
|
1
Done
|
Prick the Chicken All Over and Make a Few Slits About 2cm/in Long on the Skin. |
|
2
Done
|
Mix All the Remaining Chicken Ingredients Into a Smooth Paste and Rub the Marinade Generously All Over the Chicken Skin. |
|
3
Done
|
Cover and Refrigerate For Eight Hours or Overnight. |
|
4
Done
|
Preheat the Oven to 180c/350f/Gas 4. |
|
5
Done
|
Place the Chicken in a Roasting Tin and Cover With Foil. |
|
6
Done
|
Roast in the Centre of the Oven For One Hour and 30 Minutes. |
|
7
Done
|
Halfway Through Cooking, Baste With a Little of the Marinade. |
|
8
Done
|
Remove Chicken from the Oven and Leave in a Warm Place to Rest For 20 Minutes. |
|
9
Done
|
Carve and Serve Either Hot or Cold. |
|
10
Done
|
My Tips -. |
