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Whole Tandoori Chicken

Whole Tandoori Chicken

Whenever I see tandoori chicken sold anywhere in the world, it is a vibrant red colour. The only way to make it red is by adding food colouring which I tend not to use as often I have found that I can actually taste the chemicals.

bar Whole Tandoori Chicken
This dish can be prepared with chicken pieces instead of a whole chicken. Tandoori chicken is often eaten with Dal Makhani.

Picture by Werner Van Peppen

Serves 2-3

1.5kg/3½lb whole free range chicken
4 tbsp natural unsweetened yogurt
1 tsp garam masala
2 tbsp medium-hot paprika
1 tsp ground cumin
2 tbsp lemon juice
2 tbsp sunflower oil
1 tsp salt
4 garlic cloves, crushed
2 tsp peeled and finely grated root ginger
2 green chillies, very finely chopped


Prick the chicken all over and make a few slits about 2cm/¾in long on the skin.
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.
Preheat the oven to 180C/350F/Gas 4.

Place the chicken in a roasting tin and cover with foil.
Roast in the centre of the oven for one hour and 30 minutes.
Halfway through cooking, baste with a little of the marinade.
Remove chicken from the oven and leave in a warm place to rest for 20 minutes.
Carve and serve either hot or cold with Naan bread or rice and a yogurt (raita) or cucumber salad.


(c) 2012

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