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
- Combine all Marinade ingredients into the blender. Pulse for 5 – 10 seconds until smooth. (makes 1 1/2 cups)
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
Source: https://myfoodbook.com.au/recipes/show/tandoori-roast-chicken
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