RECIPE

TANDOORI CHICKEN


INGREDIENTS

 

  • 3lbs oven-ready chicken (quarters or other pieces)
  • 1 cup of natural plain yoghurt (approx 8oz)
  • 4 tbsp tandoori masala paste
  • Salt
  • 6 tbsp butter
  • Salad leaves to serve
  • Lemon twists to garnish

METHOD

  1. Using a sharp knife remove the skin from the chicken and trim off any excess fat. Using a fork, beat the flesh at random.
  2. Make a few gashes diagonally into the flesh. Mix the yoghurt with the masala paste and salt. Spread the chicken evenly with the yoghurt mixture, spreading some into the gashes. Leave for at least two hours but preferably overnight.
  3. Pre-heat the oven to maximum heat. Place the chicken quarters on a wire rack in a deep baking tray. Spread the chicken with any excess marinade - reserve a little for basting halfway through cooking time.
  4. Melt the butter and pour over the chicken to seal the surface. This helps to keep the centre moist during the roasting period. Cook in the pre-heated oven for 10 minutes then remove, leaving the oven on.
  5. Baste the chicken pieces with the remaining marinade. Return to the oven and switch off heat. Leave chicken in the oven for about 15 minutes without opening the door.
  6. Serve on a bed of salad leaves and garnish with the lemon twists.


Servings: 4
Level of difficulty: Easy
Preparation Time: 30 minutes
Cooking Time: 1 hour