Tandoori Chicken Roast
Tandoori Roast Chicken marinated in yoghurt based marinade and then roasted in the oven.
Ingredients
- 1 Whole Chicken Skinless Around 1.5 kg
- 1 cup Yoghurt
- 1 tbsp Garlic Crushed
- 1 tbsp Ginger Crushed
- 2 tsp Salt
- 2 tsp Red Chilli Powder
- 2 tsp Kashmiri Red Chilli Alt Paprika
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1 tsp Chat Masala
- 1 tsp Tumeric
- ½ tsp Black Pepper powder
- 2 tbsp. Lemon Juice
- 2 tbsp Vinegar
Instructions
- Preheat Oven to 200°C and 180°C fan forced.
- In a mixing bowl add yoghurt with spices and all ingredients except salt and vinegar. Mix well and set aside.
- Put cuts on chicken, around 1/2 inch deep. Sprinkle salt and vinegar. Rub it into the chicken.
- Pour the prepared marinade over the chicken and rub it thoroughly. Cover the chicken and allow it top marinate for at least 48 hrs. ( See Notes)
- Prepare a tray with grill on the top and place chicken over. Bake for at least 30 minutes. Take it out and pour all the marinade in the tray into a bowl.
- Brush over the marinade chicken and return the chicken back to oven. Bake untill nice colour starts to appear.
Notes
- For best results marinate for 48 hrs, or 24 hrs, but no less than 12 hrs. If you only have 3-4 hrs at hand cut chicken in smaller pieces.
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