Tandoori Chicken

11 May 2020 By

This wonderful Indian-inspired recipe will add a twist to your standard Sunday roast chook. A whole roasted chicken liberally infused in our spicy yoghurt mixture, will turn out a moist delicious chicken. For the ultimate flavour, prepare the chicken the night before. Use a Tandoori Marinade that is a thick paste and not runny, for maximum results.

Ingredients − Serves 4

  • 300 g full fat Greek pot set yoghurt
  • ½ jar (90 g) Latasha’s Kitchen Tandoori Sauce/Marinade
  • 1 tablespoon olive oil
  • 3 tbsp honey
  • Juice and rind of 1 lemon
  • 1 x 1.7 kg free range chicken
  • 1 kg new potatoes, halved
  • 2 tbsp ghee or oil
  • ¼ cup buttermilk or cream
  • Small bunch coriander, chopped
  • 1 Lebanese cucumber, chopped
  • Salt to taste

$18.90 – $113.40View / Buy Now

Method

  1. Combine 150 g Greek yoghurt with 2 tablespoons Latasha’s Kitchen Tandoori Sauce Marinade, 1 tablespoon oil, 2 tbsp honey and half the lemon juice, and all the rind.
  2. Score the chicken 0.5 cm deep three times across each breast, roughly 2 cm apart and three times across each thigh and leg. Coat the chicken in the yoghurt mix and allow to marinate for at least 8 hours or overnight.
  3. Pre-heat oven to 180˚C for at least 15 minutes. Remove chicken from fridge and bring it to room temperature, this will take at least 1 hour. Roast the chicken (wings tucked under) and breast side up for 20 minutes. Baste well then turn it over carefully and continue to cook until it is done with crispy golden skin and the juices run clear. Make sure to baste chicken every 15-20 minutes with the marinade juices.
  4. Rest chicken for 15 minutes before carving.
  5. While the chicken is cooking, boil the potatoes for 25 minutes or until done, drain and allow to steam dry in a colander.
  6. Heat 2 tablespoons ghee or oil in a pan, add 1 tablespoon Latasha’s Kitchen Tandoori Sauce/Marinade and ¼ cup buttermilk or cream. Fry for two-three minutes on a low heat then toss in the potatoes and a squeeze of lemon juice. Allow to cook, covered on low heat for 10 minutes. Add chopped coriander before serving.
  7. Make a thick cooling dip by mixing together the remaining Greek yoghurt with chopped cucumber, honey, remaining lemon juice and a pinch of salt.
  8. Serve the chicken with the spicy potatoes and cooling yoghurt dip.

TIP: For a juicier chicken you can foil wrap the chicken and cook it for 45 minutes covered. Remove foil and continue cooking for another 20 minutes to brown the chicken well.