Whole roasted tandoori chicken with coconut rice and mint raita

This is a fantastic alternative to a Sunday roast. It does require marinating overnight to make it extra special and although you could marinate for 1 hour and it would taste good, it just doesn’t get near the taste of a chicken that’s been marinated overnight - I really urge you to make the effort on this one.

Ingredients

  • 1.3kg chicken, Extra special British free range (£3)
  • 200g pure creamed coconut (28p)
  • 500g of low fat natural yoghurt (45p)
  • 25g of fresh mint (68p)
  • 500g Basmati rice (75p)
  • 2 green chillies (16p)
  • 1 bulb of garlic (24p)
  • Thumb size piece of ginger (21p)
  • 1 lemon (15p)

The cupboard staples...

Vegetable oil, salt, black pepper, turmeric, chilli powder, cumin and garam masala

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at ASDA where it came to £5.92 - that's £1.48 per head!

Instructions

  • The chicken needs to be marinated overnight – so let’s start with the marinade. In a large bowl combine 200g of yoghurt, 6 cloves of minced garlic, the thumb sized piece of minced ginger, 2 very finely chopped chillies, the juice of one lemon and one tablespoon of vegetable oil. You need to give the mixture a really good stir to make sure all the ingredients are incorporated. Finally add 1 teaspoon of turmeric, 1 teaspoon of chilli powder, 1 teaspoon of cumin, 1 teaspoon of garam masala and give the mixture a good stir.
  • You really want to get the flavours into the chicken, so make three cuts into each of the breasts, legs and thighs. Season the chicken well and then pour over the marinade and really work it into the cuts you’ve made. Now cover with foil and place in the fridge overnight (it’s a good idea to give a turn and another rub in the morning if you can to distribute the flavours a bit more). It can marinade for up to 24 hours.
  • Take the chicken out of the fridge 30 minutes before you want to cook it and preheat the oven to 200C. Pour off any excess marinade and place the chicken in a roasting tray and put in the oven. The chicken will take 1 hour and 10 minutes to cook (you should baste the chicken with the marinade after 40 minutes of cooking). If it looks like it’s browning too quickly, just cover with foil. Once the chicken is cooked you should leave to rest for 20 minutes in a warm corner of the kitchen.
  • Whilst the chicken is cooking you can make the mint raita and coconut rice.
  • For the mint raita put 300g of yoghurt in a bowl and mix in 25g of finely chopped mint and a good twist of black pepper. Simple.
  • For the rice I would use 75g per person. Wash the rice first and then simmer in large pan of salted water for 15 minutes until cooked. Once cooked drain and add 200g of the grated creamed coconut, fluff up with a fork and season with black pepper. Foil and keep warm until the chicken has rested.
  • Happy eating!

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