Whole tandoori chicken with coriander chutney recipe
 Treat your family with this tandoori chicken recipe served with a fresh coriander chutney. 1.5kg/3½lb whole chicken4 tbsp plain yoghurt1 tsp garam masala4 tbsp single cream2 tbsp paprika1 tsp chilli powder1 tsp ground cumin2 tbsp lemon juice2 tbsp vegetable oil1 tsp salt½ tsp turmeric1 tbsp tomato purée4 garlic cloves, crushed 2 tsp peeled and finely grated root ginger 1.5kg/3½lb whole chicken 4 tbsp plain yoghurt 1 tsp garam masala 4 tbsp single cream 2 tbsp paprika 1 tsp chilli powder 1 tsp ground cumin 2 tbsp lemon juice 2 tbsp vegetable oil 1 tsp salt ½ tsp turmeric 1 tbsp tomato purée 4 garlic cloves, crushed 2 tsp peeled and finely grated root ginger 100g/4oz coriander leaves, roughly chopped3 green finger chillies, roughly chopped1 garlic clove, roughly chopped (optional)½ tsp salt1 tsp lemon juice1 tsp demerara sugar 100g/4oz coriander leaves, roughly chopped 3 green finger chillies, roughly chopped 1 garlic clove, roughly chopped (optional) ½ tsp salt 1 tsp lemon juice 1 tsp demerara sugar Method Prick the chicken all over and make a few slits about 2cm/¾in long on the skin.Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin. Cover and refrigerate for eight hours or overnight.Preheat the oven to 180C/350F/Gas 4.Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 1½ hours. Halfway through cooking, baste with a little of the marinade.Remove chicken from the oven and leave in a warm place to rest for 20 minutes.Meanwhile, for the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator. Prick the chicken all over and make a few slits about 2cm/¾in long on the skin. Prick the chicken all over and make a few slits about 2cm/¾in long on the skin. Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin. Cover and refrigerate for eight hours or overnight. Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin. Cover and refrigerate for eight hours or overnight. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 1½ hours. Halfway through cooking, baste with a little of the marinade. Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for 1½ hours. Halfway through cooking, baste with a little of the marinade. Remove chicken from the oven and leave in a warm place to rest for 20 minutes. Remove chicken from the oven and leave in a warm place to rest for 20 minutes. Meanwhile, for the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator. Meanwhile, for the coriander chutney, place all the ingredients in a blender and blend until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.