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Tandoori-style roast chicken
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Prep Time:
760 minutes
Cook Time:
100 minutes
Total Time:
860 minutes
Elevate your roasted chicken with flavorful overnight marinated Tandoori twist.
Ingredients:
  • 1.6kg whole free-range chicken
  • 1 large brown onion
  • 1/2 lemon, cut into 2
  • 2 fresh curry leaf stalks
  • 4 medium Sebago potatoes, peeled, each cut into 4 chunks
  • 450g piece Kent pumpkin, deseeded, cut into 4 wedges
  • 2 small red onions, halved
  • 60.00 ml ghee, melted
  • 1 tsp garam masala
  • 5.00 gm cornflour
  • 125ml (1/2 cup) salt reduced chicken style liquid stock
  • Minted peas, steamed, to serve
  • Fried curry leaves, to serve (optional)
  • 260g (1 cup) Greek yoghurt
  • 3 garlic cloves, peeled, coarsely chopped
  • 5cm piece fresh ginger, peeled, finely chopped
  • 1/2 large red onion, finely chopped
  • 1/2 tsp dried chilli flakes
  • 44.40 gm tomato paste
  • 42.00 gm lemon juice
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 8.00 gm brown sugar
  • 2.40 gm salt
  • 1/2 tsp black pepper, coarsely ground
Instructions:
  • Blend all marinade ingredients until smooth. Gently separate the skin from the chicken breast without tearing it. Spread 2-3 tablespoons of marinade under the skin. Place chicken in a sealable bag and pour in the rest of the marinade. Seal and coat the chicken with marinade. Refrigerate for 6-8 hours or overnight, flipping occasionally to marinate.
  • - Preheat the oven to 200C/180C fan forced. - Cut the brown onion in half horizontally. Slice one half thickly and cut the other half into wedges. Place the slices in a flameproof roasting pan and keep the wedges aside. - Remove the chicken from the bag and drain any marinade from the cavity into the roasting pan. Place the chicken on top of the onion slices. - Fill the chicken cavity with the onion wedges, lemon, and curry leaf stalks. Pour all the marinade from the bag over the chicken. - Tie the chicken legs together with unwaxed kitchen string. Cover the chicken with a piece of baking paper, then completely seal the baking dish with foil. - Roast for 1 hour.
  • Prepare a large baking tray with baking paper. Spread out the potato, pumpkin, and red onion on the tray. Drizzle with 2 tablespoons of ghee, sprinkle with garam masala, season, and toss to coat evenly. Roast in the oven below the chicken for 30 minutes.
  • Uncover the chicken, brush with pan juices and drizzle with the rest of the ghee. Turn the vegetables, place everything back in the oven. Continue roasting, brushing the chicken with pan juices halfway through, for another 35 minutes or until chicken is fully cooked (juices should run clear) and vegetables are tender. Transfer chicken to a plate, cover loosely with foil, and let it rest.
  • Remove the onion from the pan. Heat the pan over medium heat. Whisk cornflour and stock together until smooth. Pour into the pan and bring to a simmer. Stir and cook for 2 minutes until thickened. Serve the chicken with vegetables, gravy, and peas. Top with fried curry leaves, if desired.

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