Tandoori Roast Chicken with Potatoes

Credit: Whisk Media Group

Recipe by: Passage to India
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Difficulty

Easy

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Tandoori Roast Chicken with Potatoes

Ingredients

Method

Ingredients:

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

Method:

Tandoori Roast Chicken with Potatoes

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