Ingredients of Tandoori Roasted Chicken

1 - 1.8kg chicken
2 - Two onions ( thickly sliced )
3 - One lemon ( halved )
4 - Thumb-sized piece ginger, peeled and thickly sliced
5 - 400g can coconut milk
6 - Small bunch Coriander ( roughly chopped )

For Marination

1 - 150ml pot natural yogurt
2 - One tablespoon tomato puree
3 - Juice of One lemon
4 - One teaspoon each hot Chilli Powder
      Turmeric
      Ground coriander
      Ground cumin
      Garam Masala
     and Ground Cinnamon
5 - 6 Garlic Cloves ( whizzed to a paste with the Ginger )
6 - ½ finger-length piece Ginger ( whizzed to a paste with the garlic )
7 - Few drops red food coloring (optional)

How to Prepare :
Mix the marinade ingredients with 2 teaspoons salt and One teaspoon black pepper. Slash the legs of the chicken a few times then rub the marinade all over the Chicken including under the skin of the breast. Marinate in the fridge for up to 24 hours.Now Heat oven to 200C/180C fan/gas 6.Put the onions, lemon halves and ginger in a roasting tin. Sit the Chicken on top and roast it for 1½ hours or until the thigh juices run clear when tested with a skewer.When the chicken is done lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the Ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whiz to a puree. Scrape the puree back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck.You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.