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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Whole Chicken Tandoori Roast Recipe

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This recipe for Whole Chicken Tandoori Roast is from MUM'S ZESTY KITCHEN SECRETS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Marinade
1 whole chicken with skin
1 tsp. coriander and cumin powder
½ tsp. of turmeric powder
1 tbsp. of tomato paste
1 tsp. of paprika powder
1 tsp. red chili powder (optional)
1 tsp. of green chili paste
1 tsp. of salt
3 tbsp. of lemon or lime juice
1 tbsp. of ginger
1 tbsp. garlic paste
2 tbsp. of vinegar
½ tsp. of garam masala powder
½ cup of thick yogurt
1 tbsp. of chopped cilantro
2 tbsp. of olive oil
2 tbsp. butter

Roasting
1 whole lime - slit
5 cloves of garlic
1 tbsp. cilantro leaves
1 tbsp. butter
1 onion cut into 4 pieces
Directions:
Directions:
1. Remove giblets from the chicken's cavity and discard or keep for other recipes. Wash and clean the chicken with water and pat dry with paper towels.
2. Make tiny slits with a sharp knife to allow the spices to get into the chicken meat for full flavor.
3. In a bowl, mix all the ingredients except butter to prepare a paste.
4. Place the chicken in an oven dish. Apply the paste both inside the cavity and all over the chicken with your fingers or gloves.
5. Cover with the dish with a plastic wrap and refrigerate for a minimum of 12 hours or overnight.
6. Remove the chicken from the refrigerator an hour before placing it in a preheated oven at 400º F to get it to room temperature.
7. Rub butter all over the chicken.
8. Stuff the chicken cavity with lime, cloves of garlic, cilantro leaves, onion and butter.
9. Cover the oven dish with foil and bake for 30 minutes with the breast side down
10. Baste the chicken every 15 minutes.
11. After 30 minutes, turn the chicken over and cook for another 30 minutes.
12. Remove the foil and cook for about 30 minutes basting the top so that it does not get dry.

 

 

 

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