Tandoori Roast Chicken Sunday

Name: Tandoori Roast Chicken Sunday
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: Indian
Ingredients: 1 Whole chicken (1.6-1.8kg); 200 g Full-fat Greek yoghurt; 2 tbsp Tandoori masala; 4 cloves Garlic, crushed; 2 tbsp Ginger, grated; 1 Lemon, juiced; 1.5 tsp Sea salt

by graham • 2010

Why some badges are missing

Not vegan: Whole chicken (1.6-1.8kg) → try chickpeas (or firm tofu)
Not vegetarian: Whole chicken (1.6-1.8kg) → try chickpeas (or Quorn pieces)
Not dairy-free: Full-fat Greek yoghurt → try coconut yoghurt
Not low-FODMAP: Full-fat Greek yoghurt → try lactose-free yoghurt
Not low-histamine: Full-fat Greek yoghurt
Not kidney-friendly: Whole chicken (1.6-1.8kg)

Based on listed ingredients — always check labels for allergies.

@graham·Prep Hand

Prep

15m

Cook

60m

Serves

Rating

—

Total time · 1h 15m

Ingredients

Kitchen Help

Shopping list

1 Whole chicken (1.6-1.8kg)
200 g Full-fat Greek yoghurt
2 tbsp Tandoori masala
4 cloves Garlic, crushed
2 tbsp Ginger, grated
1 Lemon, juiced
1.5 tsp Sea salt

Instructions

Step by step

1
Mix yoghurt, masala, garlic, ginger, lemon juice and salt to a paste.
2
Slash the chicken through the breasts and thighs; rub the marinade in deeply. Best left overnight in the fridge.
3
Bring to room temperature for before roasting.
4
Roast at 200°C fan (400°F) for 55- until the juices run clear.
5
Rest — carve and serve with the Bombay potatoes above.

Per serving

serves 4

Calories

505kcal

Protein

58.5g

Carbs

5.7g

Fat

27.2g

Fibre

Sugar

2.2g

Sodium

697mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Original scan

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