Whole Chicken Tandoori

  • 10 10 mins Preparation
  • 120 120 mins Cooking
  • 4-6 Servings

Shopping list

  • 2 tbsp Sharwood's Tandoori Curry Paste
  • 1 x 4 lb Chicken
  • 1 cup thick Greek natural yogurt
  • 1/2 tsp crushed black peppercorns

Instructions

    1. Heat the oven to 190 C/ 170C fan/375 F/ Gas 5
    2. In a large bowl, mix together the yogurt, Sharwood's Tandoori Curry Paste and black peppercorns.
    3. Place the chicken into a large roasting dish, pouring over the yogurt marinade.
    4. Cover and place in the fridge for 1-2 hours.
    5. Remove from the fridge and uncover. Roast for 2 hours.
    6. Remove from the oven and cover in foil for a further 30 minutes, leaving it to rest before carving.

Serve & Enjoy

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