Green Thai Chicken
Ingredients
Tandoori & Coriander marinade
Tandoori Roast Chicken
Method
Tandoori & Coriander marinade
- 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
- 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
Tandoori & Coriander marinade
- 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
- 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
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