2 x small chicken (1kg-1.2kg)
4 medium onions, cut into quarters
8 cloves of garlic
2inch ginger, cut into chunks
2 tsp coriander powder
2 tsp cumin powder
2 tsp tandoori masala
2 tsp paprika
1/2 tsp black pepper
Salt to taste (1.5tsp)
1/2 tsp ground cinnamon
4 tbsp olive oil/veg oil
1/2 cup chopped coriander
Place the onion, garlic and ginger in a blender, blend until smooth. Add in the spices and the remaining ingredients and blend again.
Place both chickens in a deep baking tray.
Rub the marinade all over and leave to marinate over night. Take the chicken out and preheat the oven to gas mark 7.
Place the chicken in the oven and roast for 45mins uncovered. After 45mins, cover with foil and cook for 1 hour and 20mins.
Check on the chicken half way through, and baste.
Once the chicken is cooked, remove the foil and roast for 15mins uncovered.
Leave the chicken to rest out of the oven for 20mins covered with foil and a kitchen towel before serving!
All credit goes to @recreatingrecipes
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