Whole Tandoori Chicken

Name: Whole Tandoori Chicken
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ tsp garam masala; 1 tsp sugar; 60 ml (4 tbsp) white wine vinegar; 6 garlic cloves, finely chopped; 2 green chillies, finely chopped; 4 cm (1½ in) fresh root ginger, peeled and grated; 25 g dried apricots, finely chopped; ½ tsp cumin seeds, toasted and ground; 1 tsp chilli powder; 4 green cardamom pods, split; 150 ml (⅔ cup) Greek (strained plain) yoghurt; 2 spring onions (scallions), finely chopped; 2 tsp black peppercorns, cracked; 2 tsp salt; 1.5 kg (3 lb 5 oz) chicken, skinned; ¾ tsp turmeric; handful fresh mint leaves; 75 g (½ cup) basmati rice; 50 g (4 tbsp) butter; 15 ml (1 tbsp) vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curry Lovers Cookbook

By Roopa Gulati

Published 2007

About

Glistening with toasted spices, this whole roast chicken is steeped in a cloak of garlic and ginger yoghurt and filled with mint rice and sweet apricots. After the chicken is cooked, my guilty pleasure is to mop-up any juices from the roasting tin with a thick crust of white bread.

Ingredients

1.5 kg (3 lb 5 oz) chicken, skinned
¾

Asia
India
Main course
Gluten-free

Method

Put the chicken in a roasting tin and using a sharp knife make 2 slashes across the breast, thighs, and drumsticks.
Combine the turmeric, chilli powder, cracked peppercorns, salt, vinegar, and oil in a small bowl and use to coat the chicken on all sides. Cover loosely with plastic wrap and leave to marinate in the fridge for 30 minutes while you make the yoghur