By Oli Paterson
Tandoori Roast Chicken
8 steps
Prep:10minCook:1h 20min
This spicy and succulent tandoori roast chicken will not disappoint
Updated at: Thu, 17 Aug 2023 11:36:45 GMT
Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
8
Low
Nutrition per serving
Calories611.1 kcal (31%)
Total Fat38.3 g (55%)
Carbs17.4 g (7%)
Sugars11.1 g (12%)
Protein47.9 g (96%)
Sodium834 mg (42%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1chicken
large
8 clovesgarlic
2red scotch bonnet Chillies
ginger
10coriander stalks
2 tspcumin
2 tspgaram masala
2 tspsmoked paprika
2 tspgarlic granules
1 tsponion granules
1 tspground coriander
1 tspturmeric
1 tspcayenne pepper
1 tspsalt
½ tspmsg
2 Tbsphoney
2 Tbspyoghurt
2 Tbspwhite wine vinegar
1 tsppowdered red food colour
Instructions
Step 1
Mince the chilli, garlic and ginger
Step 2
Mix with the rest of the marinade ingredients and fully combine
Step 3
Score the chicken drumsticks and thighs. This will ensure they are cooked at the same time as the breast
Step 4
Pour the marinade over the chicken and rub all over. Get it in all the cracks and rub under the skin so it is in contact with the breast
Step 5
Leave in a large bowl covered with cling film in the fridge for at least an hour, or overnight
Step 6
Either oven roast at 220 or spit roast for 60-80 minutes or until the breast reaches an internal temperature of 75C
Step 7
Cut off the legs, breast, and wings ready for eating!
Step 8
If adding to a pizza you want to use the meat from the legs
Notes
12 liked
1 disliked
Delicious
Go-to
Easy
Makes leftovers
Moist
