Chicken Tandoori seems to be quite popular in our house at the moment. It makes a nice Sunday roast!
We use a whole chicken… well actually three!
The leftovers of course go into the Kids school pack-up and they make a rather nice curry (Chicken Tikka Massala Madras hot is a favourite!)
Of course you don’t have to do three chickens, you don’t even have to do a whole chicken! Chicken joints work just as well and of course you can even do Tikka with just the breast meat.
I do recommend that you try doing a whole chicken though, it needs a little longer cooking than if you do joints but the flavour is great and the marinade keeps the meat nice and moist. And of course as a center piece on the table it looks amazing.
I’m not going to give a full on recipe because my way is rather long winded and… top secret. I will suggest some ingredients that you can add to make it a little special though.
The easiest way of doing this of course is to buy a jar of Tandoori paste and add yoghurt and lemon juice to make your marinade.
My method is this (For three chickens)
1 tablespoon mild curry massala (’Ome Made in our case)
1 tablespoon paprika
1 tablespoon Kashmiri chilli powder
1 level tablespoon dried mint
Big chunk of ginger (3’’ by 1’’)
Lots of garlic, roughly 9 cloves
Couple of green chillies
Big handful of fresh coriander
2 tablespoons lemon juice
3 tablespoons of natural yoghurt
Fry your spices (not the chilli) gently in a quite a bit of oil to make a paste.
Blitz or finely chop your ginger, garlic, green chillies and coriander.
Mix all the marinade ingredients (apart from the Kashmiri Chilli) together.
Now you need to skin your chicken, this bit always grosses out the Kids! You could leave the skin on but the marinade tends to slide off and the skin doesn’t go crispy so it’s not particularly nice.
Once you’ve skinned your chicken score it (SEVERRN! Sorry!)
Now rub the Kashmiri chilli powder into the chicken, if you have some gloves to wear, I would. The other option is a freezer bag!
Slap on the rest of the marinade and give your bird a good massage (That’s the chicken!)
The chicken can now be left to marinate for up to 24 hours or for as long as you have (I’ve given it 30 minutes before and it’s still been lovely).
To cook preheat an oven to 225ºC (200ºC if using fan assisted).
Put the chicken in the oven for 20 minutes and then turn down the temperature to moderate about 170ºC. The chicken then needs to be in for 1 – 1 1/2 hours or if your doing three about two hours. Test the chicken is done by testing with your usual method. The joints should be nice and flexible and easily pull away from the bird.
Let the Chicken rest for 20 minutes or so and then pull apart or carve to serve.
We like to serve ours with some Tomato, Onion and Mint salad, Pilau rice, Naan bread and lashings of Tandoori Yoghurt Raita.
Proper finger lickin’ fun.
I can’t wait for the weather to turn drier and warmer so I can do Whole Tandoori Chicken in the smoker and BBQ…