Like chicken tandoori, but my own version. Chicken Tandoori is my all time favourite thing to cook, and using a whole roast chicken really makes the meat tender, and I try to marinate it for at least 24 hours before cooking. I have mine with salad and cold left-over potatoes, but you could also have it with rice or chips.
Begin by getting a large whole chicken, roughly 2kg in weight, and placing it in a dish in which it can be marinaded and refrigerated.
In a large pyrex dish, mix together 200ml natural yoghurt, 2 tbsp tomato puree, the juice of 1 lemon, 1 tbsp of ground cinnamon and hot cayenne pepper, 1 tsp turmeric (be careful as it can stain your cl0thes and skin!), 1 tsp ground cumin and 1.5 tsp garam masala. Mix together and add extra yoghurt if necessary.
Also, stir in a handful of chopped fresh coriander, 4 large cloves of garlic, crushed, and pinch of freshly grated ginger.
Pour the marinade over the chicken and rub into and under the skin. Make sure the chicken is covered in marinade, before covering and placing in a fridge for around 24 hours.
When you’re ready to roast the chicken, preheat the oven to 180*C. Place the chicken in a roasting tray, and remove any excess marinade. Roast in the oven for 2 hours and serve.