Don't Miss

Tandoori Roast Chicken

By on March 8, 2017
Tandoori roast chicken

Tandoori Roast Chicken

Tandoori roast chicken

How to Make Chicken Tikka Roll


  1. Chicken – 1.8 kg
  2. Onion – 2 – thickly sliced
  3. Lemon – 1 – halved
  4. Thumb-sized piece ginger – peeled and thickly sliced
  5. Coconut milk – 400g can
  6. Small bunch coriander, roughly chopped

For the marinade;

  1. Pot natural yogurt – 150m
  2. Tomato purée – 1 tbsp
  3. Juice 1 lemon
  4. Hot chilli powder – 1 tsp each – turmeric, ground coriander, ground cumin, garam masala and ground cinnamon
  5. Garlic clove – 6 – whizzed to a paste with the ginger
  6. Length piece ginger – ½ finger – whizzed to a paste with the garlic
  7. Few drops red food colouring (optional)


  • Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. 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 hrs.
  • Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin.
  • Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.
  • When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest.
  • Fish out the ginger from the tin 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 purée. Scrape the purée back into the tin and sit on the hob.
  • 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.
  • Stir in the coriander and serve with the chicken.

Thai Mutton Leg Roast


About Shanila Akhter

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.