Tandoori Roast Chicken
This spicy Indian-inspired marinade teams well with chicken, fish, lamb and beef.
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Ready Time
60 mins
60 mins
Preparation
15 mins
15 mins
Cooking
45 mins
45 mins
Serves
4
60 mins
Ready Time
Ready Time
15 mins
Preparation
Preparation
45 mins
Cooking
Cooking
4
Serves
Serves
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
- Combine all Marinade ingredients into a Breville Boss to Go Blender. Pulse for 5 - 10 seconds until smooth. (makes 1 1/2 cups)
- 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 200⁰C / 180⁰ 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.
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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