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Tandoori Roast Chicken
Tandoori Roast Chicken is a modern Fusion recipe (based on an Indian original) for a classic dish of spatchcocked chicken marinated in Tandoori spiecs that's roasted to cook. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Tandoori Roast Chicken.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesMilk RecipesFusion RecipesFusion Recipes
You can prepare this recipe with a whole chicken, but I prefer using a spatchcocked chicken, a chicken that is flattened by cutting down the backbone and then flattening out. The reason is that you can spread the tandoori paste inside and outside the bird for better penetration of the spice paste and improved flavour.
Method:
Rinse chicken under cold running water. Pat dry with a paper towel. Using kitchen shears or a serrated knife cut the chicken open along the backbone. Open the chicken up then press flat with the heel of your hand. Take the tandoori paste and rub all over the inside and outside of the bird. Pop the bird (and any excess marinade) in a large plastic bag and marinate in the refrigerator for between 2 and 4 hours.
Set a wire rack in a roasting tin and sit the chicken, skin side uppermost on the rack. Rub any excess marinade onto the chicken then transfer to an oven pre-heated to 200C (180 fan) and roast for 60 minutes. During the last 15 minutes of cooking increase the oven temperature to 230C.
Transfer to a cutting board, cover with foil and allow to rest for 10 minutes before cutting into serving portions. Serve either with rice and a salad or your choice of roast vegetables.
