Tandoori roast chicken

I had to adapt the roast chicken recipe into a spicy lip smacking Indian one, dint I? Our taste buds are so used to eating spicy flavorful foods, that the regular dry rub, or salt, pepper and herb chicken recipes were way too bland. This is sure to be a party pleaser, and the leftovers for your next days burritos, quesadilla, lasagnas, chicken soup, you name it!

What you need: makes one large or two small hen roasts
A large whole chicken, or two little corn hens
1 Tbsp paprika/ red hot chili powder
1/2 tsp turmeric
2 tsp ginger and garlic paste
1 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp 1 tsp black pepper powder
2 Tbsp thick yogurt/curds
1 Tbsp olive oil
Salt to taste
4 celery sticks
1 large onion
1 carrot
1 potato

For the Tandoori Gravy:
2 cups of chicken stock
2 tbsp plain flour
1 Tbsp coconut milk
Salt and ground black pepper, to taste
1/4 tsp tandoori paste

Stuffing: In another post here

In bowl mix together all the powders, then pour in the olive oil and yogurt to form a paste. Rub the chicken with the thick marinade, and let it refrigerate for the next 24 hours

The next day, prep the vegetables but cutting them into desired thickness.
Preheat the oven to 415 degree F. Place the vegetables at the base of the roasting pan. Then a grill plate to hold the chicken. Dry the inside cavity thoroughly with paper towels. Stuff the stuffing (recipe here) into it, tie it with twine and place on top of the vegetables.

Prepare a paste on 1 tsp cayenne pepper, salt and 2 Tbsp olive oil. rub it generously on the top of the chicken. Place the roasting pan in the oven and let it cook for 30 minutes. 

Turn down the temperature to 375 and cook for the next 30 minutes. Open the oven halfway and check to see. If the chicken is browning way more than your linking, cover it over with foil and roast for the next 20 minutes. Poke a food thermometer into it, if it reads 160 to 180, we are just about done. Take the roasting pan out and set it on the counter to cool down.  

For the tandoori gravy:
Remove the chicken from the roasting tray and rest. Remove the cooked vegetables and place them on a plate to form a bed to place the chicken.

Pour a few tablespoons of warm water, flour and coconut milk into the pan that contains the chicken stock and vegetable residue. Whisk it well and let cook. on medium heat for about 4 minutes. Turn off the heat and let it cool down. 

Pour it all into a blender to make a fine paste without any vegetable chunks or lumps. Pour it back into the saucepan and add the tandoori paste. 

Continue to cook until the gravy has thickened. Serve the chicken with tandoori gravy and all those bone breaking foods you made. Happy Thanksgiving, enjoy!