Saturday, April 25, 2015

Roasted Tandoori Chicken

  • 3.5 lb. whole chicken
  • 10 cloves garlic
  • 4-inch piece of ginger
  • ¾ cup each: lemon juice, plain low fat yogurt
  • 1 tbsp each, ground: garam masala, coriander, cumin, fennel seeds, dried fenugreek leaves
  • ¾ tsp red chilli powder
  • ⅛ tsp tandoori paste
  • Salt to taste
  • Place chicken in large mixing bowl. Make a few deep gashes in it for marinade to seep in.
  • Combine remaining ingredients in food processor or blender until smooth.
  • Pour over chicken, tossing well to coat. Cover and refrigerate overnight or for at least 4 hours, turning chicken in marinade occasionally.
  • When ready to roast, preheat oven to 425°F. Lift chicken out of marinade and place on parchment lined rimmed baking tray, spreading any leftover marinade over top. Cover with foil and cook chicken for 1 hour, or until it is almost done.
  • Remove foil covering, baste chicken once with pan juices and continue to roast chicken, uncovered for another 20 -25 min or until it is cooked through and lightly browned. Enjoy!

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