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Updated 18 hours ago Tandoori roast chicken isn't just any old roast chicken; it is one worthy of a feast. It has all the merits of a normal roast chicken flavorful crispy skin, butter-soft meat and largely fuss-free prep but it is much more elegant and celebratory. The chicken is made tender with a marinade of yogurt and lemon juice, then enlivened with earthy cumin, garam masala, ginger and garlic. After the ingredients have been blended into a paste, all that's needed is a quick rub down and rest the chicken, not you before it goes into the oven, leaving you free and out of the kitchen. We love to serve this with spring's finest asparagus, peas and spinach, a little lime pickle, toasted naan bread and some crisp white wine. Meera Sodha is author of Made in India: Recipes From an Indian Family Kitchen and an Associated Press contributing writer. Tandoori Roast Chicken You will need a blender to make the marinade. I like to marinate the chicken in the morning to give it time for the flavors to mingle. Start to finish: 2 12 hours (10 minutes active) 4-pound whole chicken, giblets removed 3 green serrano chiles, roughly chopped 6 cloves garlic 12 tablespoon cumin seeds 34 teaspoon hot paprika 12 teaspoon cayenne pepper 2 tablespoons lemon juice 1 14 teaspoons kosher salt (or to taste) 23 cup plain Greek yogurt Line a roasting pan with foil, then place the chicken in the center.
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