Tandoori Roast Chicken

This Tandoori Roast Chicken is a great main dish for your next Friday feast. Serve it with some plain white rice and salad or some bread like roti or naan.

In our recipe we’ve used Ma’s Kitchen Indian Tandoori Masala which we got from one of our partners STO. Using the packet made the process so much easier and the spice mix has that exact spicy and smoky taste you would expect from tandoori chicken.

Serves: 3-4

Ingredients:

• 1.2 kg whole chicken
• 4 garlic cloves
• 1 inch ginger
• 2/3 packet Ma’s Kitchen Indian Tandoori Masala (30g)
• ½ cup plain yoghurt
• 1 tsp. olive oil

Instructions:

1. Defrost the chicken and remove the skin. Using some kitchen paper or tissue papers, pat the chicken dry.
2. Place the chicken on a clean plate, take a knife and make a few incisions on both sides including legs, especially on the breast.
3. Prepare your baking tray by lining it with aluminum foil and then lightly grease it by rubbing a little bit of oil on it.
4. Grate garlic and ginger.
5. To a bowl add the grated ginger and garlic, Ma’s Kitchen Indian Tandoori Masala, plain yogurt, olive oil and mix well. Set it aside.
6. Transfer the chicken to the tray you prepared before. Place it breast side up. Then rub the tandoori mixture on it. Do it well on both sides and place some inside the cavity too. Make sure to push some tandoori mixture into the incisions you made before.
7. Place the tray in the fridge and let the chicken marinate for 30 minutes.
8. Preheat the oven at 190 degrees Celsius.
9. Place the tray on the middle rack of the oven and bake the chicken for 30 minutes and then flip the chicken and bake for another 45 minutes.
10. Take the tray out of the oven. If you’d like, using a brush or a spoon, dab the tray drippings all over the chicken so that it looks extra appetizing and moist.