Whole Roasted Tandoori Chicken With Tender Potatoes And Onions
From chuckieb 2 years ago
- 1 1/2 hours to make
- Serves 4
Finally found a delicious recipe to make Tandoori chicken at home in my oven (although I will try it on the BBQ which I'm sure will be fabulous). I got the recipe from the Food Network, credit to Zahra Kasmani. I changed a few wee things and my changes are how it is listed below. Read more The Kashmiri chili powder (which I found at a local Indian Supermarket) is what gives this dish it's lovely colour. Do try find the Kasoori Methi (dried Fenugreek). It makes all the difference in the flavour! *Note: The "How Long to Make" time does not include the overnight marinating!!!! See less
Ingredients
- 1 whole chicken, spatchcocked shopping list
- First marinade: shopping list
- salt to taste shopping list
- 1/2 lemon, juiced shopping list
- 2 tbsp. Kashmiri chili powder shopping list
- 4 cloves garlic, minced shopping list
- 1 tbsp. peeled and grated ginger shopping list
- Second Marinade: shopping list
- 3/4 cup thick plain yogurt shopping list
- 1 1/4 tsp. garam masala shopping list
- 1/2 tsp. cayenne shopping list
- 1 tsp. cumin shopping list
- 1 tsp. dried coriander shopping list
- 2 tbsp. Kashmiri chili powder shopping list
- 1 tsp. dried fenugreek (Kasoori Methi) shopping list
- 2 tbsp. olive oil shopping list
- 1/2 tsp. salt shopping list
- 1 1/2 tsp. freshly ground black pepper (I bet smoked pepper would work great in this too!) shopping list
- 1/2 lemon, juiced shopping list
- 12 mini whole potatoes shopping list
- 2 small onions, halved shopping list
How to make it
- For the first Marinade:
- Place the Spatchcocked chicken in a 13 x 9" baking dish and sprinkle with salt.
- Rub with garlic and ginger and then sprinkle lemon juice and Kashmiri chili powder over the chicken.
- Rub well to coat the entire chicken, cover with plastic wrap and set aside for 20-30 minutes.
- Meanwhile, make the second Marinade:
- In a medium sized bowl, add the yogurt, garam masala, cayenne, cumin, coriander, Kashmiri chili powder, dried fenugreek, olive oil, salt, black pepper and lemon juice.
- Mix to combine and set aside.
- Reserve 1/2 cup of marinade, then pour the marinade over the chicken and massage to coat the top and bottom evenly.
- Gently lift the chicken skin, and massage the prepared masala mixture underneath.
- Cover the dish with plastic wrap and refrigerate for 8 hours or overnight.
- Toss potatoes and onions with reserved 1/2 cup marinade.
- Cover and refrigerate as long as the chicken is marinating.
- Once chicken has finished marinating, remove from the fridge and preheat oven to 350F.
- Add in the marinated potatoes and onions alongside the chicken in the baking dish.
- Bake the entire thing for one hour or until chicken is cooked.
- Set the oven to broil for about 3 minutes, or until the top of the chicken has slightly browned.
- Remove the baking dish from the oven and let rest for 15 minutes.
- Serve and enjoy!
People Who Like This Dish 1
- Erma_E_K_Monie Central, Mid-Missouri
- chuckieb Ottawa, CA
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