Tantalising, Tasty, Tandoori Chicken, is amazing and so easy to do, being on a healthy eating plan or not this is such a satisfying alternative roast dish.
An awesome dish from India, it takes is name from the Tandoori Oven used to roast the meat in. Unfortunately, I haven’t got a tandoori oven, but have followed the same instructions to make the dish. Mixing heavenly spices with yogurt and rubbing it well into the meat, gives the chicken a great depth of infused flavours.
This is my version!
INGREDIENTS SERVES 4
- 1 large free range chicken (mine was 1.6kg) or any chicken pieces breast, thighs or drumsticks
- 1 lime or lemon (juice squeezed out)
- 1 large finger sized piece of fresh Ginger grated
- 2 tbsp. of smoked paprika
- 2 tbsp. of ground cumin
- 2 tbsp. of ground coriander
- 1 tbsp. of garam masala
- 1 tbsp. of tandoori masala
- 250 gram of yogurt (or 0% fat yogurt)
- 4 cloves of garlic (crush and chopped or minced)
- large sprinkling of salt and pepper
This dish is at its best when the chicken has been marinated over night or for at least four hours. I have made this many times. I have even just coated the chicken with the marinade and put it straight into the oven, it was lovely, but not as good as it tastes when you’ve let the marinade do its infusing magic!
Preparing the chicken
Take the chicken out of the packaging. I got mine from a good quality butchers, and bought mine from (Nigels) in Ashbourne.
First of all you need to cut the chicken through the breast bone using a very sharp strong knife. Open out the chicken making it flat on a roasting tray. Next you need to take the skin of the chicken
Slash some score marks into the chicken flesh. Put the garlic, spices, ginger, salt and pepper and the juice of a lemon or lime into the yogurt. Stir well, add to the opened chicken rub it well into the meat. Cover with foil, leave in the fridge to marinate for 4 – 6 hours, or longer the better.
Ready to Cook
Heat the oven to 200 degrees (US 392 DF)
Take the foil off the chicken, place it into the oven for 60 minutes! Delicious, I served mine with Bombay Aloo, Turmeric Cauliflower, Raita and Mango Chutney (Recipes to follow)!