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Whole tandoori chicken with coriander chutney

Whole tandoori chicken with coriander chutney comes together with Single Cream, Hot Chilli Powder, Lemon Juice, Vegetable Oil, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 tbsp
• 1 tsp
• 2 tbsp
• 2 tbsp
• 1 tsp
• 1 tbsp
• 1/2 tsp
• 1 tsp
• 1 tsp

Method (preview)

1. 1

   Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin.

2. 2

   Cover and refrigerate for eight hours or overnight.

3. 3

   Place the chicken in a roasting tin and cover with foil.

4. 4

   Roast in the centre of the oven for 1½ hours.

5. 5

   Halfway through cooking, baste with a little of the marinade.

6. 6

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

7. 7

   Meanwhile, for the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse paste.

8. 8

   Add 4-5 tablespoons of cold water to ease blending.

9. 9

   Alternatively, use a pestle and mortar.