Whole Spit Roast Tandoori Chicken with Dhansak Sauce and Burnt Beetroot Raita
Tandoori-marinated chicken, spit-roasted until deeply charred and juicy, served with a rich, slow-simmered dhansak sauce and smoky burnt beetroot raita. A show-stopping feast for 4-6, piled into warm naan with fresh coriander.
Ingredients
SERVES 4-6
CHICKEN
1 whole chicken
300ml natural yoghurt
3 tbsp tandoori spice mix
1 onion, finely diced
6 cloves garlic, finely sliced
Small bunch coriander, stalks and leaves separated
200g red lentils
1 x 400g tin chopped tomatoes
2 tbsp brinjal pickle
2 tbsp caster sugar
2 tbsp cider vinegar
2 tsp ground cumin
2 tsp ground coriander
1 tsp cayenne pepper
1 tsp ground turmeric
500ml water
1 tbsp ghee
3 beetroot
200ml natural yoghurt
1 tsp cumin seeds
Naan bread
Fresh coriander
Method
1. In a bowl, mix 300ml of yoghurt with the tandoori spice mix until smooth. Rub the marinade all over the chicken, making sure it is fully coated inside and out. Leave to marinate for at least 1 hour, although overnight will give the best flavour.
2. Set the Kamado Joe for direct cooking at 200°C. Place the Kamado Joe cast iron pan onto the grill and add the ghee. Fry the onion, garlic and coriander stalks for 8–10 minutes until softened and fragrant.
3. Add the ground cumin, ground coriander, cayenne pepper and turmeric. Toast the spices for a couple of minutes until aromatic.
4. Stir in the caster sugar, cider vinegar and brinjal pickle, allowing everything to cook down for another 10 minutes until sticky and rich.
5. Add the red lentils, chopped tomatoes and water. Simmer gently for around 1 hour, stirring regularly, until the lentils have broken down and the sauce has thickened. Season to taste and set aside to keep warm.
6. Reduce the Kamado Joe temperature to150°C and fit the Joetisserie attachment. Thread the chicken onto the spit rod and secure tightly with the forks.
7. Cook the chicken with the lid closed for around 1 hour 30 minutes, or until the skin is deeply coloured and the internal temperature reaches 72°C in the thickest part of the thigh.
8. While the chicken cooks, place the beetroot directly onto the coals. Roast for around 45 minutes, turning occasionally, until charred on the outside and soft in the middle.
9. Allow the beetroot to cool slightly, then peel and dice. Fold through the remaining yoghurt along with the cumin seeds. Season well with salt and pepper.
10. Carve the spit roast chicken and pile into warm naan breads. Spoon over plenty of the dhansak sauce and serve alongside the burnt beetroot raita. Finish with a scattering of fresh coriander.
More Recipes Ideas
Method
1. In a bowl, mix 300ml of yoghurt with the tandoori spice mix until smooth. Rub the marinade all over the chicken, making sure it is fully coated inside and out. Leave to marinate for at least 1 hour, although overnight will give the best flavour.
2. Set the Kamado Joe for direct cooking at 200°C. Place the Kamado Joe cast iron pan onto the grill and add the ghee. Fry the onion, garlic and coriander stalks for 8–10 minutes until softened and fragrant.
3. Add the ground cumin, ground coriander, cayenne pepper and turmeric. Toast the spices for a couple of minutes until aromatic.
4. Stir in the caster sugar, cider vinegar and brinjal pickle, allowing everything to cook down for another 10 minutes until sticky and rich.
5. Add the red lentils, chopped tomatoes and water. Simmer gently for around 1 hour, stirring regularly, until the lentils have broken down and the sauce has thickened. Season to taste and set aside to keep warm.
6. Reduce the Kamado Joe temperature to150°C and fit the Joetisserie attachment. Thread the chicken onto the spit rod and secure tightly with the forks.
7. Cook the chicken with the lid closed for around 1 hour 30 minutes, or until the skin is deeply coloured and the internal temperature reaches 72°C in the thickest part of the thigh.
8. While the chicken cooks, place the beetroot directly onto the coals. Roast for around 45 minutes, turning occasionally, until charred on the outside and soft in the middle.
9. Allow the beetroot to cool slightly, then peel and dice. Fold through the remaining yoghurt along with the cumin seeds. Season well with salt and pepper.
10. Carve the spit roast chicken and pile into warm naan breads. Spoon over plenty of the dhansak sauce and serve alongside the burnt beetroot raita. Finish with a scattering of fresh coriander.
