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Tandoori Roast Chicken
Recipe By:
myfoodbook Cooking School
Prep Time:
15 mins
Cook Time:
45 mins
Serves:
4
This spicy Indian-inspired marinade teams well with chicken, fish, lamb and beef. We used the Breville Boss to Go to make this easy tandoori marinade
Tandoori & Coriander marinade
Ingredients
1/4 cup tandoori paste
1 cup Greek-style natural yoghurt
1 small brown onion, peeled and quartered
2 garlic cloves, peeled
2-3cm piece ginger, peeled
1 cup fresh coriander leaves
Method
We used the Breville Boss To Go blender to make this marinade
Combine all Marinade ingredients into the blender. Pulse for 5 - 10 seconds until smooth. (makes 1 1/2 cups)
Tips & Hints
To freeze the marinade: Pour into a small snap lock bag. Seal. Gently flatten bag and label. Freeze (flat) on a freezer shelf. Use within 1 month.
Tandoori Roast Chicken
Ingredients
1.5kg chicken pieces (like bone in cutlets, wings and drumsticks)
1 quantity Tandoori & Coriander Marinade
Pappadums, basmati rice, raita and lime wedges to serve
Method
Score chicken 2-3 times in the thickest part. Place chicken into a large snap - lock bag. Add marinade to chicken. Seal bag
Massage chicken to coat evenly with marinade. Marinate in the fridge for 4 hours, or overnight if time permits
Preheat oven to 200°C/180°C fan forced
Place chicken, skin side up, in a single layer on a large roasting tray lined with baking paper
Roast for 40-45 minutes or until golden and tender
Serve with pappadums, rice, raita and lime wedges
