Tandoori whole chicken from The Curry Guy Easy: 100 Fuss-Free British Indian Restaurant Classics to Make at Home (page 120) by Dan Toombs

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Notes about this recipe

  • Eat Your Books

    Marinate 3 - 48 hours.

  • Beth891 on July 28, 2024

    For the marinade I used a whole pataks tikka masala pot (the ones that come in pairs and you use for a curry for 2) and I marinated for 24hrs. I didn't use the highest oven temp to cook and instead cooked it at 200 fan basting every 20 mins (I popped some butter on top before putting in the oven) It needed 1hr 30 (for a 1.7kg chicken) and then I rested for 20 mins before serving. The breast was lovely and juicy and the marinade had blackened and was crispy - in a good way! Going onto my favourites as it was so tasty and not too much effort. I'll definitely make again. I served it with chickpea daal, tomato tamarind and date chutney and spiced basmati and naan - all homemade!

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