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Tandoori Roast Chicken

This spicy Indian-inspired marinade teams well with chicken, fish, lamb and beef.
  • By Breville
  • 2845 Views
  • 0 Comments
http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/FINISHED---tandoori-chicken-marinade_0077.jpg
Ready Time
60 mins
Preparation
15 mins
Cooking
45 mins
Serves   4
ready_time
60 mins
Ready Time
15 mins
Preparation
45 mins
Cooking
  4
Serves
server

Carolyn Brasher is the founder of myfoodbook.com.au an innovative cooking website that lets you organise recipes & create cookbooks with ideas from your favourite brands.

Each month myfoodbook.com.au profiles new recipe ideas to a community of more than 200,000 like-minded home cooks who love to be inspired by the latest cooking trends. 

 

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
  • 1.5 kg chicken pieces (like bone in cutlets, wings and drumsticks)
  • 1 quantity tandoori & coriander marinade
  • Pappadums, basmati rice, raita and lime wedges to serve.

Method

  1. Combine all Marinade ingredients into a Breville Boss to Go Blender. Pulse for 5 - 10 seconds until smooth. (makes 1 1/2  cups)
  2. Score chicken 2-3 times in the thickest part. Place chicken into a large snap - lock bag. Add marinade to chicken. Seal bag.
  3. Massage chicken to coat evenly with  marinade. Marinate in the fridge for 4 hours, or overnight if time permits.
  4. Preheat oven to 200⁰C / 180 C fan forced.
  5. Place chicken, skin side up, in a single layer on a large roasting tray lined with baking paper,
  6. Roast for 40-45 minutes or until golden and tender.
  7. Serve with pappadums, rice, raita and lime wedges.   

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. 

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Guest Monday, 16 September 2019
 
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