Whole tandoori chicken with coriander chutney
Treat your family with this tandoori chicken recipe served with a fresh coriander chutney.
For the chicken
For the coriander chutney
Prick the chicken all over and make a few slits about 2cm/¾in long on the skin.
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.
Preheat the oven to 180C/350F/Gas 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.
Remove chicken from the oven and leave in a warm place to rest for 20 minutes.
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.