Tandoori chicken

Serves: 4
Prep time: 20 minutes
Cooking time: 1 hour 40 minutes
Rest time: 15 minutes

Tandoori Roast ChickenIngredients:

5 cardamom pods
5 cloves garlic
1cm piece fresh root ginger, peeled
and finely sliced
½ tbsp vegetable oil
2 tbsp garam masala
300ml (10floz) natural yoghurt
1 lime, halved, plus extra wedges to serve
2kg (41/2lb) whole large British chicken
1 tbsp chopped fresh mint
1 tbsp chopped fresh coriander
1 cucumber, trimmed and cut into ribbons, or batons, to serve
Roasted sweet potato wedges, to serve


1. Crush the cardamom pods with the back of a spoon to release the seeds. Discard the husks. Put the seeds into a food processor with the garlic, ginger, oil, garam masala and half of the yoghurt. Blend until smooth.

2. Put the lime halves in the chicken cavity. Rub the yoghurt marinade all over the chicken. Cover and chill in the fridge for at least 1 hour.

3. Preheat the oven to 200°C/R6. Remove the chicken from the fridge and transfer to a roasting tin. Roast in the oven for 1 hour
40 minutes or until cooked through: the juices should run clear when a skewer is inserted into the thickest part of the thigh. Check the 
chicken after 1 hour and cover with foil if it’s browning too quickly.

4. Remove from the oven, cover with foil and rest for 15 mins before carving. Meanwhile, make a raita by mixing the remaining yoghurt with the mint and coriander, then season lightly. Serve the chicken with the cucumber, lime wedges, raita and sweet potato wedges.

Recipe and image courtesy of Roast Recipe Collection by Sainsbury’s (£5)

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