Whole tandoori chicken with coriander chutney

Whole tandoori chicken with coriander chutney

Treat your family with this tandoori-style chicken recipe served with a fresh coriander chutney.


For the chicken
For the coriander chutney

Preparation method

  1. Prick the chicken all over and make a few slits about 2cm/¾in long on the skin.

  2. Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin. Cover and refrigerate for eight hours or overnight.

  3. Preheat the oven to 180C/350F/Gas 4.

  4. Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 1½ hours. Halfway through cooking, baste with a little of the marinade.

  5. Remove chicken from the oven and leave in a warm place to rest for 20 minutes.

  6. Meanwhile, for the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

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