Whole Tandoori Chicken - cooking recipe

Ingredients

1 (1 1/2 kg) whole chickens
4 tablespoons unsweetened natural yoghurt
1 teaspoon garam masala
4 tablespoons single cream
2 tablespoons medium-hot paprika
1 teaspoon medium-hot chili powder
1 teaspoon ground cumin
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon turmeric
1 tablespoon tomato puree
4 garlic cloves, crushed
2 teaspoons peeled and finely grated gingerroot

Preparation

Prick the chicken all over and make a few slits about 2cm/3/4in 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 180\u00b0C/350\u00b0F/Gas 4.
Place the chicken in a roasting tin and cover with foil.
Roast in the centre of the oven for one hour and 30 minutes.
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.
Carve and serve either hot or cold.
My tips -.
*** Have not included time taken to marinate as it is best to leave it overnight***.
***I roasted my chicken in the oven for 40 minutes and once when done, I put it under the grill/broiler and roasted it.***.