|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
Quick Meals
|
| Servings |
|
4
|
| Preptime |
|
1½ hour
|
Wine/Beverage
Recommendations |
|
Van Lovenren Chardonnay
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 Large (about 1.3kg) Chicken, spatch-cocked
|
| |
3 Tbsp (45ml) Fresh Curry Paste
|
| |
½ cup (125ml) Plain Yoghurt
|
| |
2 Tbsp (30ml) Lemon Juice
|
| |
2 Tbsp (30ml) Garlic, Ginger and Dhania paste
|
| |
½ tsp (3ml) Chilli Flakes
|
| |
Salt and milled Pepper
|
| |
Oil, for brushing
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Preheat oven to 220°C.
Cut shallow slits in chicken flesh (to allow marinade to penetrate).
|
|
|
|
Mix marinade ingredients together.
Season and pour over chicken, rubbing marinade into slits.
Cover and refrigerate for at least 30 minutes.
|
|
|
|
Remove excess marinade from chicken and brush with oil.
|
|
|
|
Place chicken on a rack over a roasting pan and roast for 45 minutes or until cooked through.
|
|
|
| Serving
Suggestions |
|
|
Serve with rotis and sambals.
|
|
|
Originally Submitted
6/23/2010
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Classic Tandoori Chicken recipe to your own private DesktopCookbook.
|
