Tandoori chicken is a tangy yet mild marinade, which can be difficult to cook because of the number of spices involved. However, Patak’s are able to offer a helping hand with their range of curry pastes.
The curry team at Patak’s have teamed up with The Global Herald to release a number of sizzling summer recipes. Try this one out for an invigorated family roast or a spicy addition to sandwiches when cold.
Table of Contents
Ingredients
For The Marinated Chicken
- 1 Whole Chicken (Around 1500g)
- 140g Tandoori Paste
- 140g Natural Yoghurt
- 2 Tbsp Vegetable Oil
For The Vegetables
- 1 Red Pepper (Deseeded and diced roughly around 3 cm)
- 1 Green Pepper (Deseeded and diced roughly around 3 cm)
- 1 Yellow Pepper (Deseeded and diced roughly around 3 cm)
- 1 Courgette (Diced roughly around 3cm)
- 2 Medium Red Onions (Peeled and cut into wedges)
- 350g Butternut Squash (Deseeded and diced roughly around 3 cm)
- 45g Honey
- 35g Patak’s Tandoori Paste
- 35g Yoghurt Salt Cracked Black Pepper
For the Yoghurt
- 300g Natural yoghurt
- 5g Fresh mint (Finely chopped)
- 30g Honey
- Freshly Chopped coriander
Method
For The Marinated Chicken
- Mix together the tandoori paste and yoghurt.
- With a small sharp knife carefully make small incisions (around 1 cm) all around the chicken flesh; this will help the marinade penetrate the meat.
- Coat the chicken in the marinade ensuring it’s completely covered.
- Cover with cling film and place in the refrigerator for at least 2 hours.
For The Vegetables
- In a large bowl mix together the yoghurt, honey and Tandoori paste.
- Add the vegetables and mix around ensuring they are all evenly coated.
- Cover with cling film and place in the refrigerator for at least 2 hours.
Cooking the Dish
- Preheat the oven to around 180⁰C (Gas Mark 4)
- Place the chicken on a roasting tray and pour over the Vegetable oil.
- Cover with foil and place into the oven for 30 minutes.
- Remove the foil and slide a large Carving fork into the chicken and lift it out of the roasting tray.
- Place the vegetables on to the roasting tray and place the chicken back on top of the vegetables.
- Place back into the oven uncovered for a further 40 minutes.
- Remove the chicken and leave on a wire rack to rest.
- Drain any excess juice from the vegetables, turn the oven up to 220⁰C (Gas Mark 7) and place the vegetables back in the oven for a further 15minutes.
- Divide the chicken into 4 portions, serve with mint yoghurt and garnish with coriander.