Enjoy this Indian spiced chicken for dinner! Butterfly a chicken then roast it whole in a tandoori marinade for an easy dinner.
Prep 10 min + marinating timeCook 45 minutesServes 4
Ingredients
Method
1 x 1-1.2kg butterflied chicken
1 x 150g Passage to India Tandoori Paste
½ cup (125ml) plain Greek yoghurt
1 lemon, plus extra wedges to serve
2 red onions, thickly sliced
2 tablespoons oil
500g chat potatoes, halved
Fresh coriander, raita and your favourite Indian breads to serve
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
