Here’s a very easy recipe for a whole tandoori roast chicken, a quick and tasty way to spice up your Sunday roast. We have just what you will need on our counter with a selection of free range chickens and the delicious tandoori rub you need to go with it. These spices are a classic North Indian masala blend that produces amazing flavour.
Tandoori BBQ Rub From Mrs Balbir Singh
Our tandoori BBQ rub supplier is Mrs Balbir Singh who have shared with us the recipe below. The rub is made from all natural ingredients with no salt or sugar. Handmade in the UK it has a special blend of 14 herbs and spices including flavours of cinnamon, cardamom and cloves with fragrant coriander seeds, mint, cumin, and fenugreek. There is red chill for a subtle hum of addictive heat. (This has a medium heat overall).
Born in 1912 in Punjab, Mrs Balbir Singh was a much loved and award-winning Indian chef of the early 20th century. She is widely regarded as one of the most influential cookery writers and teachers of modern India. Today this family-owned business have made it a labour of love to continue her legacy through a range of gourmet spice blends which are made using her recipes.
Ingredients For Tandoori Roast Chicken
Whole free range chicken from Morley Butchers
4 tsp Mrs Balbir Singh’s Tandoori Rub from Morley Butchers
2 tsp Salt
2 tbsp lemon juice
1 cup natural or Greek yogurt
1 tbsp ginger paste
1 tbsp garlic paste
1½ tbsp Mustard Oil (or other vegetable oil)
Melted butter for brushing
Cooking Method For Tandoori Roast Chicken
Make slits in the chicken legs and thighs and place in a large bowl. Add half the salt and half the lemon juice and rub well all over inside out. Set aside.
In another large bowl (big enough to hold the chicken) make the marinade by adding the Mrs Balbir Singh Tandoori Rub, oil, ginger paste, garlic paste and salt into the yoghurt,along with the remaining lemon juice and salt. Thoroughly mix all these ingredients together.
Add chicken to marinade and apply all over both inside and out. Try and get marinade under the skin of the breast too. For best results leave to marinate in the fridge overnight, or for at least a minimum of 1-2 hours.
Before you are ready to cook place the chicken in a roasting tin or tray and allow it to come up to room temperature. Preheat your oven to 200 ºC
Halfway through cooking, baste the chicken with a little of the leftover marinade from the bowl. Mrs Balbir Singh cooking tip: If you have some Garam Masala, lightly sprinkle half a teaspoon of it over the chicken from a height at this halfway stage this will take it up another level.
You will need to roast chicken for 1½ hours or until the juices run clear when pricked with a skewer. NB Cooking times will vary depending on the size of your chicken.
When cooked remove from oven. Brush chicken lightly with some melted butter or ghee, cover with foil and leave to rest for 20 minutes. Serve with your favourite roast vegetables.