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