Thursday, July 9, 2015

Oven Baked Tandoori Chicken

1kg chicken pieces

For the marinade
1 tbsp finely grated ginger
1 tbsp finely chopped garlic
1 tbsp tandoori paste
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
1/2 tsp chilli powder
1/2 tsp ground turmeric
pinch of sea salt
200g natural yoghurt


Make a few incisions in the chicken, but not too deep. This will help the marinade to get into the meat.
In a large bowl, combine marinade ingredients and mix well. Add chicken, rubbing mixture in to coat well. Cover and marinate for at least 4-6 hours.
Take the chicken out of the refrigerator and preheat oven to 220°C.
Line a large roasting pan with foil and lay a rack on top. Place the chicken pieces on the rack so they are not touching each other.
Once oven is at correct temperature, place chicken in. Turn the chicken pieces once after 20-25 minutes; they should have slightly charred edges. Roast for another 10-15 minutes, until slightly charred on the second side. Turn oven off and let the chicken rest in the oven for 20-30 minutes, propping the door open slightly with a wooden spoon.

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