Whole Roast Tandoori Chicken with Apricot & Coriander Chutney
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Roasts
- Cuisine: Indian
Description
Jazz up your next roast with a little Indian influence. This chicken is packed with spicy tandoori flavours and the yoghurt keeps it moist and delicious.
Ingredients
Marinade
½ C (125 ml) plain double thick yoghurt
2 Tbsp (30 ml) tomato paste
1 Tbsp (15 ml) NoMU Tandoori Rub
1 clove of garlic, crushed
1 thumb-sized piece of ginger, peeled and grated
Juice of half a lemon
NoMU Sea Salt
NoMU Black Pepper
1 whole free-range chicken, cleaned
Coriander and Apricot Chutney
150 g dried Turkish apricots
¼ C (60 ml) light brown sugar
2 Tbsp (30 ml) white wine vinegar
Handful fresh coriander, roughly chopped
To Serve
Garlic naan
Cucumber raita
1 lemon, cut into quarters
Instructions
Marinade
Place all of the marinade ingredients into a bowl and whisk until combined. Season with NoMU Sea Salt and NoMU Black Pepper.
Place the chicken in a dish and pour the marinade over, ensuring it is well coated. Cover with cling wrap and place in the fridge to marinate overnight.
The following day:
Preheat the oven to 190 °C.
Place the chicken in a roasting tray and season lightly with NoMU Sea Salt and NoMU Black Pepper. Roast in the oven for about 1 hour or until the chicken is cooked and the juices run clear.
Coriander and Apricot Chutney
Place all of the chutney ingredients, except the coriander, into a small saucepan over medium-low heat. Allow to simmer gently for about 15 minutes, or until apricots are soft and sticky.
Remove from the heat and add the coriander.
Serve the roast tandoori chicken with the coriander and apricot chutney, garlic naan, cucumber raita and fresh lemon wedges.
