My Latest and Favourite Tandoori Chicken Recipes are in my New Hardbound Cookbook!
I developed this recipe to demonstrate how having a jar of homemade tandoori paste on hand is a deliciously good idea. I made the marinade for this tandoori style chicken in seconds.
I like to marinate the bird for at least 48 hours. You could of course marinate it for as few as three hours but the longer marinating time makes a big difference.
Boil the carcass when you are finished with some onions, carrot and your favourite spices for a very tasty chicken stock that can be made into soups or added to your chicken curries. It is simply too good to waste.
If you love tandoori chicken, you owe it to yourself to try this recipe. You’ll love it. I promise.
Pre-order and Reserve your copy of my Cookbook on Amazon UK!
For international orders, please check out The Book Depository and choose your currency.
- 1 x free range 2.5kl chicken (skinned)
- 3 tablespoons plain yogurt
- 1 tablespoon garlic and ginger paste
- 2 teaspoons paprika
- 1 tablespoon tandoori paste (more or less to taste)
- Juice of one or two limes
- Make the marinade by mixing all of the marinade ingredients. Rub some of the marinade inside the chicken.
- Make shallow incisions into the chicken breasts, legs and thighs a and truss it.
- Rub the remaining marinade all over the chicken ensuring that all of the incisions are covered in marinade. Allow to marinate for three to 48 hours.
- When ready to cook, pre-heat your oven to it’s highest setting. Place the chicken in a roasting pan and place in the oven for 40 minutes to an hour. Your chicken is ready when the juices run clear when you prick the thigh with a knife.