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:Ā 

TANDOORI & CORIANDER MARINADE

  1. Combine all Marinade ingredients into the blender. Pulse for 5 – 10 seconds until smooth. (makes 1 1/2 cups)

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 200Ā°C/180Ā°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

 

Source: https://myfoodbook.com.au/recipes/show/tandoori-roast-chicken

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