1 whole roasting chicken
8 oz. tofu-based sour cream substitute OR if kashrut/lactose is not important, 8 oz. plain yogurt
2 Tbsp honey
2 tsp chunky rooster sauce
1 tsp garlic powder
1 tsp ground ginger
1 tsp ground cumin
1/8 tsp fresh ground nutmeg or ground allspice
1/2 tsp onion powder
generous pinch salt
juice of 1/2 to 1 lemon
1/4 cup chopped fresh mint (optional)
Tandoori is Indian-style chicken, roasted in an earthenware oven and marinated with yogurt and spices. This is a substitute for those of us with kosher or dairy-intolerance problems and/or without an earthenware oven that can get up to 650F.
Preheat the oven to 450F. Mix together sour cream substitute or yogurt, honey, chunky rooster sauce, garlic powder, ginger, cumin, nutmeg or allspice, onion powder, salt, mint (if desired and not outrageously expensive) and juice from 1/2 lemon. Set aside.
Put the chicken in a glass roasting pan or cast-iron skillet. When oven is up to temp put it in and set timer to 45 minutes. As the timer gets close to zero, check the sauce and adjust saltiness and tartness as desired.
Baste the chicken liberally with the sauce, put back in the oven and set the timer for 10 minutes. Repeat twice more (so the chicken is basted at 45, 55, and 65 minutes). Remove after 75 minutes (1-1/4 hour) and baste once more. Allow the bird to rest for at least 10 minutes before carving. Serve with the remaining sauce as a condiment.