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Ultimate Tandoori-Style Roasted Chicken Recipe

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Ingredients

Adjust Servings:
4 lbs whole chickens
2 onions thickly sliced
1 lemon halved
3 inches piece ginger cut in half and peeled
14 ounces coconut milk
1 small bunch cilantro roughly chopped (or parsley)
1/4 cup plain yogurt
1 tablespoon plain yogurt
1 tablespoon tomato paste

Nutritional information

1059.4
Calories
580 g
Calories From Fat
64.5 g
Total Fat
29.8 g
Saturated Fat
216.4 mg
Cholesterol
292.7 mg
Sodium
66.5 g
Carbs
2.8 g
Dietary Fiber
57.6 g
Sugars
53.6 g
Protein
331g
Serving Size

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Ultimate Tandoori-Style Roasted Chicken Recipe

Features:
    Cuisine:

    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!

    • 140 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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!


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    Steps

    1
    Done

    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.

    2
    Done

    Heat Oven to 400f Put the Onions, Lemon Halves and Ginger in a Roasting Pan. Sit the Chicken on Top and Roast For 1 Hrs or Until the Thigh Juices Run Clear When Tested With a Skewer.

    3
    Done

    When the Chicken Is Done, Lift Out of the Pan, Sit in a New Dish, Cover Loosely With Foil and Leave to Rest.

    4
    Done

    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 Pure. Scrape the Pure 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.

    5
    Done

    Stir in the Cilantro and Serve Sauce With the Chicken.

    Avatar Of Esme Mcguire

    Esme Mcguire

    Spice whisperer creating dishes that are both bold and balanced in flavor.

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