Tandoori made by you in your own kitchen! Make up our version of this classic marinade, baste a whole chicken and roast for a fall-off-the-bone, unctuous, spiced saucy Northern Indian dish. This also works brilliantly as a memorable alternative Sunday roast. The gravy made with the juices in the bottom of the roasting dish will put a smile on your face!
Made in Ireland.
Recipe on sachet developed by Green Saffron(Serves 4-6 people)
1 whole chicken of the best quality available, ideally organic, cornfed, or free range
2 tblsp vegetable oil or clarified butter
4 cloves garlic, crushed or blitzed
60g, 2 fat inches ginger, finely grated or blitzed with skin on
300ml, ½ pt natural, plain yoghurt
4 tblsp pouring, single cream
3 tblsp tomato purée, rounded
Juice and zest of 1 lemon
This dish is basically about marinating and roasting a whole chicken in delicious, fresh Tandoori spices. Whilst it is very important to make sure the chicken is fully cooked, don’t get too worried if this is your first time roasting a chicken, simply follow the instructions below and enjoy!
How to make your meal:
1. Preheat your oven to 180ºC or Gas Mk 4.
2. Prick the chicken with a small knife and cut the loose skin betwen the legs and body of the chicken.
3. In a bowl, combine all the remaining ingredients into a paste-like marinade.
4. Generously coat the bird all over with the marinade
5. Place in a roasting dish, breast-side up and loosely cover with foil or ‘wetted’ greaseproof paper.
6. Pop the bird in its roasting dish onto a middle shelf of the oven and cook for *1½ hours with the foil or wetted grease proof covering it, then remove the foil, baste the bird wit the cooking juices and roast for another 10 to 12 mins or until it's fully cooked.
i. To cook your chicken allow 15mins per 500g (1lb) and then add another ½ hour at 180ºC or Gas Mk 4. For example, for a bird weighing 2kg allow (4 x 15)mins + ½ hour = 1½ hours.
ii. Always test the chicken is cooked by taking your skewer, knitting needle or small knife and spiking the thickest part of the leg. If the juices that run from the incision are clear the bird should be cooked!
iii. Don’t worry if parts of bird or the juices on the dish turn black, this is just the marinade cooking and anyway, it’s part of the authentic look!
7. When you’re happy the chicken is cooked, remove from the oven, allow to rest for about 20mins, then carve and serve…simple!
Sprinkle with freshly chopped coriander and serve with Riata and a green salad, mounds of Indian Basmati rice or Indian breads.