Tandoori Roast Chicken

When Woolworths are selling their split chickens cheap because they are short dated, I buy them and freeze them.  I usually get the chilli and garlic ones, though sometimes the lemon and herb.  One thing I have found is that whichever I buy, chilli and garlic or lemon and herb, what they actually need is an extra dose of chilli and garlic or lemon and herbs.  A bit like commercial chicken soup, which could always do with the addition of chicken… and so on.

But I digress.

Today I took my chilli and garlic chicken and turned it into a tandoori roast.  Not quite traditional, I suppose, but very flavoursome.  Also the leftovers are delicious cold.

My non-traditional Tandoori paste:

Mix together;

  • 1 tsp chilli
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp tumeric
  • 1 tsp dried garlic flakes
  • 2 tsp smoked paprika
  • 3 Tblsp yoghurt
  • 1 Tblsp lemon juice
  • 1 tsp salt
  • a few dashes of sesame oil

Rub the paste all over the chicken and leave to marinate for a few hours or more.  If possible, overnight.

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Roast the chicken according to the instructions: for a split chicken it is about 25 minutes per 500g at 190C.

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About Alan

Settling into my 7th decade and still determined not to grow up too soon.
This entry was posted in chicken, curry, Indian, spices and tagged , , , , , , , , , . Bookmark the permalink.

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