Tandoori Curry Paste
Packed with tangy, spicy flavour, this gluten-free paste brings Indian-inspired flavour to chicken, lamb and roasted vegetables.
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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Wipe chicken with damp paper towel and pat dry. Score breast and thighs with a sharp knife
- Combine Tandoori Paste, yoghurt and juice of half a lemon. Spoon over both sides of the chicken. Cover and refrigerate for 20 minutes or as long as time permits
- Preheat oven 220°C/200°C (fan-forced)
- Place sliced red onion into base of a baking dish and place chicken on top, skin side up. Drizzle with oil and roast for 30 minutes
- Meanwhile, boil, steam or microwave chat potatoes until just tender. Drain and set aside
- Remove chicken from oven and add potatoes to tray. Cook a further 15-20 minutes or chicken is cooked through. Loosely cover chicken in foil and rest for 10 minutes
- Just before serving, squeeze over fresh lemon juice. Garnish with fresh coriander and serve with extra lemon wedges. Serve with roasted potatoes and onions, raita and Indian breads
Tips & Hints:
- Butterflied chicken can be purchased from supermarkets. Alternatively, ask your butcher to butterfly it for you
- Check chicken is cooked by piercing thigh with a knife. If the juices run clear, the chicken is cooked
- Wipe chicken with damp paper towel and pat dry. Score breast and thighs with a sharp knife
- Combine Tandoori Paste, yoghurt and juice of half a lemon. Spoon over both sides of the chicken. Cover and refrigerate for 20 minutes or as long as time permits
- Preheat oven 220°C/200°C (fan-forced)
- Place sliced red onion into base of a baking dish and place chicken on top, skin side up. Drizzle with oil and roast for 30 minutes
- Meanwhile, boil, steam or microwave chat potatoes until just tender. Drain and set aside
- Remove chicken from oven and add potatoes to tray. Cook a further 15-20 minutes or chicken is cooked through. Loosely cover chicken in foil and rest for 10 minutes
- Just before serving, squeeze over fresh lemon juice. Garnish with fresh coriander and serve with extra lemon wedges. Serve with roasted potatoes and onions, raita and Indian breads
Tips & Hints:
- Butterflied chicken can be purchased from supermarkets. Alternatively, ask your butcher to butterfly it for you
- Check chicken is cooked by piercing thigh with a knife. If the juices run clear, the chicken is cooked
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Janet
Incredible - Absolutely delicious
+ 69 star only ratings in addition to the reviews above
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