Tandoori Spiced Roast Chicken

• Gluten free

• Meat

  • 1 Chicken, whole

• Produce

  • 2 tsp Coriander, ground
  • 1 tsp Garlic
  • 1 tsp Ginger
  • 1 Herbs, whole
  • 1 Orange, slices

• Canned Goods

  • 2 tsp Tomato paste

• Condiments

  • 1 tsp Lime juice
  • 1 tsp Mustard, whole grain

• Baking & Spices

  • 1 tsp Black pepper
  • 1/2 tsp Cardamon, ground
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Clove, Ground
  • 1/4 tsp Fenugreek, ground
  • 1/4 tsp Nutmeg, ground
  • 1 tsp Salt
  • 1/4 tsp Star anise, ground
  • 1/2 tsp Sugar

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1 Butter
  • 2 tsp Yogurt, thick plain

Found on spicedspatula.com

Description

Ingredients

• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1/2 teaspoon ground cardamon
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground clove
• 1/4 teaspoon ground fenugreek
• 1/4 teaspoon ground star anise
• 1/4 teaspoon ground nutmeg
• 2 teaspoons of tomato paste
• 2 teaspoons of thick plain yogurt
• 1 teaspoon lime juice
• 1 teaspoon of whole grain mustard
• 1 teaspoon of minced ginger
• 1 teaspoon of minced garlic
• 1 teaspoon of salt
• 1/2 teaspoon of sugar
• 1 whole chicken
• whole herbs
• orange slices
• melted butter

Directions

• Combine the spices for the garam masala and toast until aromatic. Mix the spices with the ingredients for the paste and set aside. Wash a whole chicken and pat dry. Make shallow cuts in the skin to help the marinade really penetrate into the chicken. Rub the marinade all over the chicken and leave to marinate for at least 4 hours. Preheat oven to 400 degrees. Place chicken in a roasting pan. Stuff the cavity with the whole herbs and orange slices. Cover with aluminium foil and place in the oven for 1 hour. Remove from the oven and brush with the melted butter. Return uncovered to the oven at 450 degrees for 10 - 15 minutes or until the skin is nicely browned and the internal temperature at the thickest part is between 165 - 175 degrees. Serve immediately.