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Antony Worrall Thompson

Quick Tandoori Chicken


Ingredients

  • 300g (10 ½ oz) greek yogurt
  • 3 tbsp garlic, chopped
  • 5 tbsp chopped fresh ginger
  • 1 tbsp chopped fresh chilli
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 2 tsp ground cumin
  • A pinch each of powdered cinnamon, cardamom and fenugreek
  • 2 tsp sea salt
  • 1 tsp ground black pepper
  • 1 x 1.5kg (3lb 5oz) chicken, jointed
  • 200ml chicken stock
  • Pilau rice to serve

Method

  1. Preheat oven to 200 C.
  2. Blitz together in a food processor the Greek yogurt with the garlic, ginger, chilli, coriander, garam masala, cumin, cinnamon, cardamom, fenugreek, sea salt and ground black pepper. Puree until smooth.
  3. In a bowl coat the chicken inside and out with the marinade and for 2-3 hours.
  4. Wipe the chicken clean. In a roasting tin on the hob seal the chicken and roast with a splash of chicken stock, 15 minute, basting once.
  5. Serve with the pilau rice and the roasting juices
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