Tandoori Yoghurt Roast Chicken©


  • 1 extra-large roast chicken (2kg-70.5oz free-range)
  • 3 tablespoons vegetable oil
  • 1 tablespoon tomato puree
  • 2 tablespoons garlic puree
  • 10.1fl oz-300ml chicken stock
  • 1 tablespoon ground turmeric
  • 1 tablespoon chilli powder
  • 2 tablespoons onion granules
  • Small bunch fresh coriander- chopped
  • 3 teaspoons paprika hot
  • 1 dry chicken stock cube (crumbly)
  • 2 tablespoons ginger puree
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon red food colouring (optional)
  • 3 tablespoons curry paste
  • 1 teaspoon nigella seeds
  • 10.1fl oz-300ml plain yoghurt
  • 2 tablespoons lemon juice
  • 1 tablespoon ground cumin


  1. In a large mixing bowl, add all of the ingredients (except the chicken and liquid chicken stock). Give everything a good stir until it is thoroughly combined. rub the paste all over the chicken. Ensure that all of the chicken is covered. Pat any excess paste onto the top
  2. Cover with cling-film and pop into the fridge to marinade over-night
  3. When ready to continue, pre-heat the oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven. Place the chicken on the roasting rack/pan) and pour the liquid chicken stock into the base
  4. Pop into the oven for 1 hour and 20 minutes. Once the time is up, insert a meat temperature into the center/thickest part of the chicken and ensure the meat is at least 165°F - 75˚C and that the juices run clear once skewered
  5. Leave to rest for 10 minutes before carving. Enjoy hot or cold

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