Whole Chicken Tandoori
tbsp Sharwood's Tandoori Curry Paste
1 x 4
cup thick Greek natural yogurt
tsp crushed black peppercorns
Heat the oven to 190 C/ 170C fan/375 F/ Gas 5
In a large bowl, mix together the yogurt, Sharwood's Tandoori Curry Paste and black peppercorns.
Place the chicken into a large roasting dish, pouring over the yogurt marinade.
Cover and place in the fridge for 1-2 hours.
Remove from the fridge and uncover. Roast for 2 hours.
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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