Rated 2.5 out of 5 based on 2 votes
- 1 x large chicken (1.5-1.6kg)
- 4 Tbls tandoori paste
- 2 Tbls natural yogurt
- 1 x lemon
- 1 bunch fresh coriander
- 2 x large chillies
- 3 x garlic cloves, roughly chopped
- 1/2 cup chicken stock
- 1 cup white wine
- 1 Tbls corn flour
Combine tandoori paste and yogurt in a large bowl. Place chicken in the bowl and coat well with the marinade. Cover with cling wrap and sit in fridge for at least 30 minutes ( overnight is best) remove chicken from the fridge at least 30 minutes before cooking.
Preheat oven to 240’c
Stab the lemon all over with a knife and microwave for 20 seconds. Place inside the chicken along with the chillies and garlic
Place chicken onto a roasting rack and turn oven down to 200. (this is where you’d get you potatoes and over veg cooking) Cook for 1 hour and 20 minutes and allow the chicken to rest (covered in foil) for at least 10 minutes.
You can then use the pan juices to make nice spicy gravy. Place the roasting pan over a medium low burner, Add ½ cup chicken stock and a splash of white wine. Combine 1 tbs corn flour with water and mix, add to roasting pan and stir well for 10 minutes
Serve and enjoy
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Thanks again This time I cheated and bought the paste. But next time I’d love to attempt my own.
Great looking dish, I like your serving bowls as well.
I will doing an authentic tandoori chicken at my new restaurant Tonka which will open end of February in Flinders Lane Melbourne.
Wow thank you Adam! I’d love to get over to Melbourne and visit your restaurant when it’s open Don’t suppose you have an awesome Butter Chicken recipe do you?