Whole Tandoori Chicken

Prep: 25 mins plus marinating
Cock: 55 mins plus resting 

• 1 chicken, weighing 1.5 kg/3 1b 5 oz

• 2 tsp garam masala spice mix

• 300 ml/ 10 fl oz natural yogurt

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 2.5-cm/1-inch piece fresh ginger,

• peeled and grated

• juice of 1 lemon

• 2 tbsp tomato purée

• 1 tsp chilli powder

• 1 tsp ground cumin

• 1 tsp turmeric

• 1 tbsp paprika (not smoked)

• 1 tsp salt

• basmati rice

• naan bread

• lime wedges

• hot lime pickle

1. Cut two slits into each chicken leg and two into each thigh. They should just reach the bone. Make two shallower cuts into the fleshiest part of each breast. These are to allow the marinade to penetrate the chicken meat.

2. Mix all of the remaining ingredients in a food processor and blend to a smooth paste. Transfer the chicken in a large, non-metallic dish and cover it in the paste, massaging it deep into the skin and flesh. Place the chicken, uncovered, in the refrigerator to marinate for as long as possible — preferably 24 hours.

3. Separate the chicken from the refrigerator an hour before cooking to warm it to room temperature. Preheat the oven to 2200C/4250F/Gas Mark 7. Transfer the chicken in the oven and cook, uncovered, for 20 minutes, then reduce the heat to 1800C/3500F/ Gas Mark 4. Baste the chicken and cook for another 35 minutes. When fully cooked the liquids will run clear. Turn off the oven and open the door, leaving the chicken inside to rest for 20 minutes.