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.

Indian Chicken Gluten Free Roast Tandoori

Estimated Nutrition

Calories

1640.2

kcal / serving

3280.4 kcal total

Carbs

21.3g

per serving

42.6 g total

Fat

105.4g

per serving

210.8 g total

Protein

142.8g

per serving

285.5 g total

Cook Time

110

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Demerara Sugar

CondimentsSauces

tbsp

Tomato Puré

Dairy

tbsp

Yogurt

Natural unsweetened

tbsp

Single Cream

Fruits

tbsp

Lemon Juice

tsp

Lemon Juice

Meat

1.5

Chicken

Whole

NutsSeeds

tsp

Garam Masala

tbsp

Paprika

Medium-hot

tsp

Chili Powder

Medium-hot

tsp

Cumin

Ground

tsp

Salt

0.5

tsp

Turmeric

clove

Garlic

Crushed

100

Coriander

Leaves, roughly chopped

clove

Garlic

Roughly chopped

0.5

tsp

Salt

OilsFats

tbsp

Vegetable Oil

Vegetables

tsp

Ginger

Peeled and finely grated root

piece

Finger Chillies

Green, roughly chopped

Method

Remove from oven and let the chicken rest for 20 minutes.

Baste the chicken with marinade halfway through the cooking time.

Place chicken in a tin, cover with foil, and roast for 1.5 hours.

Blend chutney ingredients with 4-5 tablespoons of water into a coarse paste.

Prick the chicken and make several 2cm slits in the skin.

Preheat the oven to 180°C.

Cover and refrigerate the chicken for at least eight hours.

Mix remaining chicken ingredients into a paste and rub over the chicken.