Roast Tandoori-Spiced Chicken

Atul Kochhar's sumptuous marinated spring chicken is roasted with oil and butter and served with a sweet and spicy salad
Roast Tandoori-Spiced Chicken
  • Rating:
  • Serves: 1
  • Cook Time: 25 minutes
  • Prep Time: 40 minutes plus 4 hrs to marinate
  • Effort: medium

Ingredients

  • 1 x 1 kg spring chicken, whole
  • 2 tbsp lemon juice
  • 1 tbsp ginger garlic paste
  • 1 tsp salt
  • 1 tsp red chilli powder
  • oil and melted butter, to baste

For the marinade

  • 250 g thick yogurt
  • 1 tsp garam masala
  • 100 ml vegetable oil
  • 1/2 tsp ground cinnamon
  • 1/2 tsp red chilli powder
  • 1 tsp salt
  • 1 pinches red food colouring

To serve

  • 1 1/2 tsp lime juice
  • 1 tsp chaat masala

For the salad

  • 50 g fresh slivers coconut
  • 1 bunches sprigs coriander
  • 1 red onion, sliced
  • 1 heads frisée lettuce

For the dressing

  • 1 tsp cumin seeds
  • 2 limes, juice only
  • 2 tbsp olive oil
  • pinch red chilli powder
  • pinch salt
  • pinch sugar
  • pinch chopped fresh ginger

Method

1. Joint the chicken into 4 pieces (2 legs and 2 breasts with wing bones attached). Make 2-4 deep incisions in each piece, without cutting right through the flesh, then place in a shallow dish.

2. Mix the lemon juice with the ginger garlic paste, salt and chilli powder. Spread all over the chicken and set aside to marinate for 2 hours. Meanwhile mix together the ingredients for the spiced yogurt marinade.

3. Drain the chicken, coat with the spiced yogurt mixture and set aside to marinate for another 2 hours.

4. Preheat the oven to 200C/gas 6.

5. Put the chicken on a rack in a roasting tray and roast for 12-15 minutes, then take out of the oven and baste with the butter and oil mixture.

6. Return the chicken to the oven and cook for another 5 minutes or until it is cooked. Remove leave to rest for 5 minutes.

7. For the salad and dressing, mix all the salad ingredients together in a bowl.

8. Toast the cumin seeds in a dry pan on the hob for 1 minute until crackling and leave to cool slightly before crushing in the pestle and mortar. Place the seeds in a mixing bowl and stir in the rest of the dressing ingredients. Mix together and toss into the salad.

9. Serve the chicken sprinkled with lime juice and chaat masala, accompanied by the salad.

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