Monday 12 December 2016

Tandoori Chicken

Tandoori Chicken

Homemade tandoori chicken beats a ready meal any day. Serves four.


- 150g tandoori paste (see previous recipe)

- 200g Greek yoghurt

-2 tsp lemon juice


-1 chicken (2.2kg)

-2 tbsp olive oil

-5g small coriander sprigs, stems and leaves, roughly chopped


- In a large bowl, mix the paste, yoghurt, lemon juice and three-quarters of a teaspoon of salt. Add the chicken and rub it all over with the mixture, until well coated, then set aside to marinate for at least an hour (or overnight in the fridge, if you’re preparing this in advance).

- Heat the oven to 200C/390F/gas mark 6. Put the chicken in an oven tray lined with baking paper – you need a smallish one, so it fits snugly – and brush (or rub) all over with oil. Roast the chicken for 25 minutes, then baste, cover with foil and roast for another 45 minutes, basting twice more. Turn up the heat to 210C/410F/gas mark 6½, remove the foil and roast for a final five minutes.

- Remove the chicken from the oven and leave to rest at room temperature for five to 10 minutes. Serve with any pan juices and the coriander sprinkled on top.



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