Simple Yet Delicious Tandoori Chicken Roast with Gravy

Simple Yet Delicious Tandoori Chicken Roast with Gravy

Who doesn’t like Tandoori Chicken Roast with a delicious and creamy gravy made from juices of the roasted chicken? I bet hardly anyone would say ‘No’.

 


The chicken is moist and juicy with all the Indian aromatic spices and lemon infused into the meat making it so TANGTASTIC (if it’s even a word!). Oh, just to top it off, the gravy is to dye for. It’s spicy with full of punchy flavours, that just compliment the meat very well indeed. Nothing is wasted here.

Ingredients for Tandoori Chicken Roast

This recipe is so SIMPLE and the marinade literally takes minutes to put together. Obviously, as I always say, the longer the protein sits in the marinade the longer it had time to absorb all the wonderful flavours into the meat. Saying that, I have roasted this chicken after just 4 hours of marinade and it tasted amazing.

 

You can make this every Sunday if you like and I bet you won’t get board of it.

 

I don’t think I need to convince you anymore, so lets get started.

Instructions for making Tandoori Chicken Roast

 

Prepare the marinade by mixing all the ingredients together.

Prepared marinade for the Tandoori Chicken Roast

 

Make tiny score marks all over the chicken with the tip of a sharp knife. This will allow the marinade to permeate the meat better, especially if you are short on time.

Scored Chicken

 

Stuff inside of the chicken with diced onions, lemon and parsley. The lemon will keep the chicken moist whilst cooking. The lemon also gives the gravy the sharp tangy flavour, which I love.

Stuffed Chicken

 

Rub the prepared marinade all over the chicken.

I normally wear surgical gloves so i can really rub the marinade into the meat without my hands smelling like spices for a long time. I have young kids, so it’s always handy to wear gloves as you never know at which milliseconds they will need you.

Stuffed and marinated Tandoori chicken roast

 

Cover the chicken and the oven tray and place it in the fridge, ideally overnight but at least for 3 hours.

 

Remove the chicken 30 – 45 minutes before roasting to allow it to get to the room temperate which will ensure even cooking of the chicken rather than outside of the chicken cooking too quickly compared to the inside.

 

Preheat the oven at 200 degree Celsius. Place the chicken in the oven and roast for about 1 hour.

Cooked Tandoori Chicken roast

 

When it comes out of the oven squeeze in some lemon juice all over the chicken. Let it rest for about 30 minutes before carving.

 

How to make the Gravy for the tandoori chicken

 

The oven tray where the chicken was cooked has all the bits that’s going to make the gravy super delicious.

Bit from the roasting

 

Scrap off all the bits (other than the burned bits) into a pan and add coconut milk.

 

Gravy for the Tandoori Chicken

 

Cook for 5 minutes on medium heat and the Gravy is ready.

 

Pin this recipe for your next Dinner!

Simple yet Delicious Tandoori Chicken Roast

Simple Yet Delicious Tandoori Chicken Roast

A simple and delicious roasted chicken, marinated in yogurt and aromatic Indian spices to give a best tasting experience 

Course Main Course
Cuisine Indian, SRI LANKAN
Keyword Tandoori Chicken roast
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 6
Author Florita Balaskantha

Ingredients

  • 2 kg Whole Chicken
  • 1 Onion diced
  • 1/2 Lemon juice
  • Handful of parsley

For the marinade:

  • 1 tsp. Cumin
  • 1 tsp. Coriander
  • 3 tsp. Chilli powder
  • ¾ tsp. Turmeric
  • 1 tsp. Garlic paste
  • 2 tsp. Ginger paste
  • 1 tsp. Tomato puree
  • 2 tbsp. Olive oil
  • ½ Lemon
  • ½ tsp. Salt
  • ½ tsp. Pepper
  • 4 tbsp. Yogurt

Gravy:

  • 100 ml Coconut milk or less, depends on how much gravy you want.

Instructions

  1. Prepare the marinade by mixing all the ingredients for the marinade.
  2. Make tiny score marks all over the chicken with the tip of a sharp knife. This will allow the marinade to permeate the meat better.
  3. Place the chicken in an oven tray.

  4. Stuff inside of the chicken with diced onions, lemon and parsley. The lemon will keep the chicken moist whilst cooking.
  5. Rub the prepared marinade all over the chicken.
  6. Cover the chicken and the oven tray and place it in the fridge, ideally overnight but at least for 3 hours.
  7. Remove the chicken 30 – 45 minutes before roasting to allow it to get to the room temperate which will ensure even cooking of the chicken rather than outside of the chicken cooking too quickly compared to the inside.
  8. Preheat the oven at 200 degree Celsius
  9. Place the chicken in the oven and roast for about 1 hour.
  10. When it comes out of the oven squeeze in some lemon juice all over the chicken.
  11. Let it rest for about 20 minutes before carving.

Gravy:

  1. Transfer the chicken from the oven to a large dish.

  2. Scrap off the bits from the tray and into a pan.

  3. Pour the coconut milk into the pan and cook for 5 minutes.

Let me know your feedback and comments below. If you have tried this recipe at home, tag me @mamaflosdiary, on your instagram pictures. It will be great to see your version 🙂

 

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