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Tandoori roast chicken
- 1.8kg chicken
- 2 onions , thickly sliced
- 1 lemon , halved
- thumb-sized piece ginger , peeled and thickly sliced
- 400g can coconut milk
- small bunch coriander , roughly chopped
- 150ml pot natural yogurt
- 1 tbsp tomato pure
- juice 1 lemon
- 1 tsp each hot chilli powder, turmeric, ground coriander, ground cumin, garam masala and ground cinnamon
- 6 garlic cloves , whizzed to a paste with the ginger
- finger-length piece ginger , whizzed to a paste with the garlic
- few drops red food colouring (optional)
Directions:View on BBC Good Food
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