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Tandoori Chicken

Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. The dish originated from the Indian subcontinent and is popular in many other parts of the world. 
Not many of us have a clay oven but we can replicate slightly by using our own ovens.
You may never order this from a Takeaway again as its so easy to do.
You can adapt it to suit your families tastes by making it as mild or as spicy as you like. The yoghurt cuts down on the heat of the spices and tenderises the meat at the same time.
You can use thighs,drumsticks or chunks to make kebabs too instead of using a whole chicken.
Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x

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Yields4 Servings
Prep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins
 1 Whole Chicken
 For the Marinade
 500 g Natural Yogurt
 1 tbsp Tandoori Spice
 1 tbsp Lemon Juice
 1 tsp Salt
 1 pinch Chilli flakes (optional)
 For the Dip
 Yoghurt
 ½ Cucumber
 1 tsp Mint Sauce
 1 tbsp Lemon juice
1

Prep:- Take the chicken from the fridge and unwrap.
Using a sharp knife
Slice chicken down to the bone all over.

2

Make the Marinade by adding 1/2 of the yoghurt (250g) to a bowl along with the tandoori spice, lemon juice and salt..
Give it a good mix up
(add chilli if you like it spicy)

3

Coat the chicken well in marinade,
rub it into the cuts, (messy but necessary)
and put into a bag or bowl covered with cling film, place in the fridge for 6-24 hours. The longer the better.

4

Once its marinaded remove from the bag and place on an oven tray. Put into a hot oven at 180° and roast for 1hr 20-30mns....you WANT some blackened bits, but if its going too dark, cover with foil for the last 40mns or so to finish off. check its cooked in the usual way..

5

Make the dip by grating the cucumber and adding into a bowl along with the remaining yoghurt, mint sauce and lemon juice.

6

Serve as a complete meal with a simple green salad

7

Use any leftovers in a pitta bread kebab with salad and dip poured over.

8

Easy Swaps:-
Whole Chicken for Thighs or drumsticks or skewered chunks- adjust the cooking time accordingly.
Natural yogurt for Greek.
Mint Sauce for leaves.

9

Tip:- if you want to make your own spice blend use :-
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon cayenne
1 tablespoon garam masala
1 tablespoon sweet paprika

Ingredients

 1 Whole Chicken
 For the Marinade
 500 g Natural Yogurt
 1 tbsp Tandoori Spice
 1 tbsp Lemon Juice
 1 tsp Salt
 1 pinch Chilli flakes (optional)
 For the Dip
 Yoghurt
 ½ Cucumber
 1 tsp Mint Sauce
 1 tbsp Lemon juice

Directions

1

Prep:- Take the chicken from the fridge and unwrap.
Using a sharp knife
Slice chicken down to the bone all over.

2

Make the Marinade by adding 1/2 of the yoghurt (250g) to a bowl along with the tandoori spice, lemon juice and salt..
Give it a good mix up
(add chilli if you like it spicy)

3

Coat the chicken well in marinade,
rub it into the cuts, (messy but necessary)
and put into a bag or bowl covered with cling film, place in the fridge for 6-24 hours. The longer the better.

4

Once its marinaded remove from the bag and place on an oven tray. Put into a hot oven at 180° and roast for 1hr 20-30mns....you WANT some blackened bits, but if its going too dark, cover with foil for the last 40mns or so to finish off. check its cooked in the usual way..

5

Make the dip by grating the cucumber and adding into a bowl along with the remaining yoghurt, mint sauce and lemon juice.

6

Serve as a complete meal with a simple green salad

7

Use any leftovers in a pitta bread kebab with salad and dip poured over.

8

Easy Swaps:-
Whole Chicken for Thighs or drumsticks or skewered chunks- adjust the cooking time accordingly.
Natural yogurt for Greek.
Mint Sauce for leaves.

9

Tip:- if you want to make your own spice blend use :-
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon cayenne
1 tablespoon garam masala
1 tablespoon sweet paprika

Tandoori Chicken

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