Tandoori Roast Chicken With Peruvian Green Sauce

Tandoori Roast Chicken With Peruvian Green Sauce.

Traditionally tandoori chicken is usually made with skinless leg quarters, the recipe works perfectly well for a whole roasted chicken with the skin on. If nothing, the spices actually makes for an effortlessly crispy, crackling skin on the chicken. If you like this recipe please share it with your friends and Subscribe to my channel.

If you have any questions feel free to ask.

Ingredients for the Chicken:

• 1 tbsp garlic
• 1 tsp cumin powder
• 1 tbsp smoked paprika or regular paprika
• 1/2 black pepper
• 1 1/2 tsp salt
• 2 tbsp kasmiri red chili powder
• 1 tbsp ginger
• 2 tbsp oil
• 1 tsp garam masala powder
• Whole chicken with skin
• 1/2 tsp turmeric powder
• 2 tbsp lemon juice
• 1/2 cup yogurt

Ingredients for Green sauce:

• 1/2 teaspoon salt
• 1/2 cup mayonnaise, best quality such as Hellmann's
• 1 tablespoon fresh lemon juice, from one lemon
• 2 tablespoons extra virgin olive oil
• 1 cup packed fresh cilantro leaves
• 3 cloves garlic, roughly chopped
• 1/4 teaspoon freshly ground black pepper
• 1/4 bell pepper ( original recipe has 3 jalapenos peppers I replaced by green chilies and bell pepper)
• 3 green chilies. without seeds
• 1/4 cup thick yogurt or sour cream