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Whole Tandoori Chicken with Coriander Chutney

Tandoori-style whole chicken marinated in spiced yogurt and cream, roasted until tender, and served with a fresh coriander chutney.

IndianChickenGluten FreeRoastTandoori

Estimated Nutrition

Per Serving Total
Calories 1640.2 kcals 3280.4 kcals
Carbohydrates 21.3 grams 42.6 grams
Fat 105.4 grams 210.8 grams
Protein 142.8 grams 285.5 grams
Cook Time
110 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
tsp
Demerara Sugar
CondimentsSauces
1
tbsp
Tomato Purée
Dairy
4
tbsp
Yoghurt
Natural unsweetened
4
tbsp
Single Cream
Fruits
2
tbsp
Lemon Juice
1
tsp
Lemon Juice
Meat
1.5
kg
Chicken
Whole
NutsSeeds
1
tsp
Garam Masala
2
tbsp
Paprika
Medium-hot
1
tsp
Chilli Powder
Medium-hot
1
tsp
Cumin
Ground
1
tsp
Salt
0.5
tsp
Turmeric
4
clove
Garlic
Crushed
100
g
Coriander
Leaves, roughly chopped
1
clove
Garlic
Roughly chopped
0.5
tsp
Salt
OilsFats
2
tbsp
Vegetable Oil
Vegetables
2
tsp
Ginger
Peeled and finely grated root
3
piece
Finger Chillies
Green, roughly chopped

Steps

  • Prick the chicken and make several 2cm slits in the skin.
  • Mix remaining chicken ingredients into a paste and rub over the chicken.
  • Cover and refrigerate the chicken for at least eight hours.
  • Preheat the oven to 180°C.
  • Place chicken in a tin, cover with foil, and roast for 1.5 hours.
  • Baste the chicken with marinade halfway through the cooking time.
  • Remove from oven and let the chicken rest for 20 minutes.
  • Blend chutney ingredients with 4-5 tablespoons of water into a coarse paste.