Tandoori Roast Chicken

• Gluten free

• Meat

  • 1 Chicken, whole

• Produce

  • 3 tsp Coriander, Powder
  • 1 bunch Coriander, leaves
  • 1 head Garlic
  • 1 Green chilis
  • 3 Lemon
  • 1 Onion, small
  • 1 Onion

• Condiments

  • 1 tsp Ginger paste

• Baking & Spices

  • 1 tsp Black pepper
  • 1/4 tsp Cinnamon
  • 1 pinch Food coloring. optional, red
  • 1 handful Kasoori methi
  • 1/4 tsp Nutmeg
  • 2 tsp Red chile powder
  • 1 tsp Salt
  • 1 tsp Turmeric

• Nuts & Seeds

  • 2 tsp Cumin, powder

• Dairy

  • 1 cups Yogurt, thick
  • 1 cup Yogurt

Found on whitbitskitchen.com

Description

Ingredients

• 1 tsp salt
• 1 tsp red chili powder
• 2 lemons, part of one for making paste, the rest for chicken
• 1 whole chicken, skin on, around 3-4 lbs
• 1-1.5 cups of thick yogurt, I used low fat Greek yogurt
• 1 small onion
• 1 handful crushed kasoori methi
• 1 tsp red chili powder
• 3 tsp coriander powder
• 1 tsp turmeric
• 2 tsp cumin powder
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp black pepper
• 1 tsp ginger paste
• a pinch of red food coloring. optional
• 1 head garlic, top removed
• 1 lemon, cut into quarters
• 1 onion, sliced into thick rounds
• 1-2 green chilis
• 1 bunch coriander leaves
• The onion from roasted chicken, see instructions
• 4 cloves of roasted garlic, see instructions
• 1 cup yogurt

Directions

• One to two days before you want to make the chicken, make a paste of the top 3 ingredients (red chili powder, salt, and lemon juice).
• Using a knife, Make some slits in the thickest parts of the chicken, along the bones. So at the thigh, leg, breast. Take the paste and rub it into the slits.
• Set it aside for 15ish minutes.
• In a blender, blend the marinade ingredients. Rub the paste all over the chicken, including underneath the patches of skin. Get in there and just feel her up. Rub her all over, and dont even apologize.
• Transfer the chicken into a large Ziploc bag, or if your bag isnt big enough, just keep it on a plate and loosely wrap in plastic wrap. Its ok if you have excess marinade. Put her in the fridge for 24 hours until about half an hour before ready to cook. Take her out and let her come to room temperature before cooking. Around half an hour. Martha says roasting a chicken from room temp helps with even cooking. Do what you want, I suppose.
• Preheat oven to 450. If you want, tie the legs. In a cast iron skillet (or a baking dish), place the sliced onion along the bottom of the skillet. Take the chicken out of the bag, and use your hands to wipe off a little of the marinade. Put the chicken on onions and green chilis, breast side up. Squeeze the rest of the lemons over the chicken, and then put them up the chickens butt, along with the head of garlic.
• Put the chicken in the oven and and bake for 50 minutes. Baste the chicken with the juices from the pan, and continue to bake for an additional 10 minutes. Check to see if the juices run clear or the internal temp is 165. If not ready, continue roasting, checking every 5 minutes.
• Once done, remove from over and let the chicken rest about 10 minutes before serving.
• Take the yogurt, the onions and chilis from bottom of pan along with the cilantro and blend. Use as dipping sauce.