Tandoori Roast Chicken

Easy Tandoori recipe
Recipe by: myfoodbook Cooking School
Average: 4.8 (8 votes)
275 Collected
Prep:  15 mins
Cook:  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

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Tandoori Roast Chicken
Tandoori & Coriander marinade
Tandoori Roast Chicken
Tandoori & Coriander marinade
  1. We used the Breville Boss To Go blender to make this marinade
  2. 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
  1. Score chicken 2-3 times in the thickest part. Place chicken into a large snap - lock bag. Add marinade to chicken. Seal bag
  2. Massage chicken to coat evenly with marinade. Marinate in the fridge for 4 hours, or overnight if time permits
  3. Preheat oven to 200°C/180°C fan forced
  4. Place chicken, skin side up, in a single layer on a large roasting tray lined with baking paper
  5. Roast for 40-45 minutes or until golden and tender
  6. Serve with pappadums, rice, raita and lime wedges

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