Roasted chicken tandoori style

By • October 25, 2017 0 Comments

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Author Notes: A roasted chicken done with Indian spices to add a tandoori twist. This is also a one pot meal as vegetables were roasted along with the chicken. Mitanti Ghosh Sarkar

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Serves 6

  • 1 Whole chicken
  • 1 Potato
  • 2 Bell pepper
  • 5 sprigs Fresh coriander leaves
  • 1/3 cup Sunflower oil
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Dried Mango Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Nutmeg Powder
  • 2 teaspoons Garam Masala Powder
  • 1 teaspoon Turmeric Powder
  • 3 teaspoons Tandoori Masala Powder
  • 3 teaspoons Salt
  1. Chop the onions, bell peppers and the potato into large cubes.
  2. Peel the cloves of the garlic.
  3. Message the chicken with butter. Make sure to insert the butter carefully beneath the skin of the chicken and message the flesh.
  4. Insert the onions and the garlic in the cavity of the chicken.
  5. Take the yogurt in a pot and add the powdered spices and salt to it. Mix them well.
  6. Message the chicken with the yogurt and spice mixture in the same way as the butter.
  7. Place the bell peppers and potatoes in a roasting tray and then place the chicken on them. Pour the remaining spice mixture on the chicken and the vegetables.
  8. Insert the fresh coriander sprigs in the cavity of the chicken and place some below the chicken.
  9. Pour the sunflower oil on the chicken and the vegetables.
  10. Roast the chicken for around 2 hours at 190°C.
  11. Take the chicken out 2 times in between (after every 45 minutes) and bust it with the liquid from the roasting tray.
  12. After 2 hours, take out the chicken, cover the baking tray with an aluminum foil and let it rest for 1.5 hours.

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