Traditional roast dinners are delicious and we love a roast. Especially on a Sunday. The traditional day to eat one. I also enjoy change and creating new meals for us to eat and share. I decided to make a roast chicken tandoori style in the oven. In the past I have used the slow cooker to cook the chicken but I wanted to leave that in the cupboard this time. I’m so pleased I did as this creation was so tasty. It’s one Sunday dinner we are going to be eating again soon.
Do you love a traditional roast on a Sunday and if so, what’s your favourite meat to cook? Let me know and please don’t forget to like and follow me.
Serves 4 – 6
Equipment
- Small mixing bowl
- Stirring spoon
- Teaspoon
- Tablespoon
- Roasting pot with lid
- Large board for the chicken to rest on
- Carving knife and fork
Ingredients
- Large chicken x 1.6 – 1.8 kg
- Garam masala x 1 tsp
- Mild chili powder x 1 tsp
- Ground ginger x 1 tsp
- Garlic granules x 1 tsp
- Fenugeek x 1 tsp
- Ground coriander x 1 tsp
- Ground turmeric x 1/2 tsp
- Honey x 1 tbsp
- Coconut cream x 2 tbsp
Method
- In the small mixing bowl put the garam masala, mild chili powder, ground ginger, garlic granules, fenugeek, ground coriander, ground turmeric, honey, coconut cream and salt and pepper to taste.
- Mix all of these ingredients together.
- Remove all the packaging from the chicken.
- Carefully lift the skin and put your fingers in between sliding them down the breast.
- Spread the mixture over the top of the chicken and under the skin.
- Place the chicken into the roasting pot and place the lid on top.
- put into the oven for about 1 hour 20 minutes.
- Depending on how large your chicken is will depending on how long it needs in the oven.
- To check the chicken is cooked remove the lid from the pot.
- Then put a skewer in and if the juices run clear it’s cooked.
- If it doesn’t put the lid back on and pop back into the oven for 5 minutes.
- Keep doing this until the juices run clear.
- Once they do remove from the oven and take off the lid.
- Leave for about 10 minutes in the pot.
- Then remove from the pot and leave for another 10 minutes or so.
- Leaving the chicken to rest will result in juicer meat and it will be easier to carve.
- When it has rested carve the chicken and serve with roast potatoes, carrots, parsnip and green beans or cabbage.
- Then enjoy.
Tandoori Roast Chicken was a delicious way eat roast dinner. We had plenty of meat for this meal. Therefore there was a lot of leftover chicken. I decided to freeze this for another occasion. Also I like to freeze the bones to make stock with later on. The leftover meat would be great in a pasta salad in the next day too. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 