Tandoori Roast Chicken

Prep: 15 mins

Cook: 45 mins

Serves: 4

Difficulty:

Cuisine:

Saved:

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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

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Tandoori Roast Chicken

Ingredients:

Tandoori & Coriander marinade

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

Tandoori Roast Chicken

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:

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