The usual protein suspects you see at Christmas dinners are either ham or roasted chicken. To be honest, I think it is a little too predictable. This season, I’m looking for something with a little more kick and yet, able to maintain that Christmassy feel at the dinner table 
.
The color from tandoori chicken is perfect! Don’t be intimated by the ingredients. They are all easily available in most supermarkets and require a good amount of mixing and massaging. All you need is time – you’ll need to marinade the chicken overnight. Be warned though, the lovely aromatic of the spices from the roasted chicken will linger for a couple of days in your kitchen.
Makes one whole chicken
Recipe source: Madhura’s Recipe
Ingredients:
Masala Marinade for chicken – 1st coating
1 whole chicken (head and feet discarded) – washed and pat dry with paper towel
2 tbsp red chilli powder
1 tsp minced ginger
1 tsp minced garlic
1 tbsp lemon juice
2 tsp salt
2 tbsp vegetable oil
Tandoori Marinade – 2nd coating
½ cup greek yogurt
1 tbsp garam masala
1 ½ tbsp. coriander powder
2 tbsp red chilli powder
1 tbsp salt
1 tsp cumin powder
1 tbsp methi seeds – grind into powder
2 tbsp vegetable oil
Red food coloring – for that Tandoori reddish hue (optional)
Before roasting:
1 tsp corn flour
1 tbsp vegetable oil
Ingredients for masala marinade.
Put the chicken in a large deep dish. Use a knife and make gashes around the chicken. This way, the masala will penetrate well into the chicken.
Make sure the chicken is dry or else, the marinade will not be able to coat the chicken.
Mix all the ingredients for the masala marinade and rub all over the chicken pushing in between the gashes, including the cavity (inside of the chicken). Let it rest for 15 mins.
Masala paste – smells so good!
Putting my massage skills to good use. 😛
Meanwhile, mix all the ingredients for the tandoori marinade together.
Oops! I forgot to lay out the cumin powder.
After 15 mins, rub the marinade all over the chicken (no need to go into the cavity).
Cover with cling wrap and refrigerate overnight. The marinade will be fully absorbed into the chicken.
See you tomorrow!
Take the chicken out from the fridge 30 mins before baking. Preheat oven to 180°C/350°F. Place the chicken on a wire rack with a baking tray.
Line the baking tray with aluminium foil to catch the drippings.
Dust the corn flour all the over chicken and brush the vegetable oil all over the chicken. This will help to crisp up the chicken.
Dust corn flour all over lightly.
All set!
Bake for 25 mins. Take the chicken out and flip over to the other side. Return to oven and continue to bake for 20 mins. Repeat the same step and bake for a final 20 mins. This lovely chicken can be served warm or at room temperature.
Crispy on the outside and juicy in the inside. Extremely flavorful too! 😀
Leftover meat (if any) can be stored in the fridge and eaten the next day. Cut chicken meat into chunks and mixed with some mayonnaise, curry powder and lemon juice. It makes an awesome Tandoori chicken salad!
- Put the chicken in a large deep dish. Use a knife and make gashes around the chicken. This way, the masala will penetrate well into the chicken. Mix all the ingredients for the masala marinade and rub all over the chicken pushing in between the gashes, including the cavity (inside of the chicken). Let it rest for 15 mins.
- Meanwhile, mix all the ingredients for the tandoori marinade together. After 15 mins, rub the marinade all over the chicken (no need to go into the cavity). Cover with cling wrap and refrigerate overnight. The marinade will be fully absorbed into the chicken.
- Take the chicken out from the fridge 30 mins before baking.
- Preheat oven to 180°C/350°F. Place the chicken on a wire rack with a baking tray. Dust the corn flour all the over chicken and brush the vegetable oil all over the chicken. This will help to crisp up the chicken.
- Bake for 25 mins. Take the chicken out and flip over to the other side. Return to oven and continue to bake for 20 mins. Repeat the same step and bake for a final 20 mins. This lovely chicken can be served warm or at room temperature.
- Leftover meat (if any) can be stored in the fridge and eaten the next day. Cut chicken meat into chunks and mixed with some mayonnaise, curry powder and lemon juice. It makes an awesome Christmas Tandoori roasted chicken salad!
Full Instructions:
Put the chicken in a large deep dish. Use a knife and make gashes around the chicken. This way, the masala will penetrate well into the chicken. Mix all the ingredients for the masala marinade and rub all over the chicken pushing in between the gashes, including the cavity (inside of the chicken). Let it rest for 15 mins.
Meanwhile, mix all the ingredients for the tandoori marinade together. After 15 mins, rub the marinade all over the chicken (no need to go into the cavity). Cover with cling wrap and refrigerate overnight. The marinade will be fully absorbed into the chicken.
Take the chicken out from the fridge 30 mins before baking.
Preheat oven to 180°C/350°F. Place the chicken on a wire rack with a baking tray. Dust the corn flour all the over chicken and brush the vegetable oil all over the chicken. This will help to crisp up the chicken.
Bake for 25 mins. Take the chicken out and flip over to the other side. Return to oven and continue to bake for 20 mins. Repeat the same step and bake for a final 20 mins. This lovely chicken can be served warm or at room temperature.
Leftover meat (if any) can be stored in the fridge and eaten the next day. Cut chicken meat into chunks and mixed with some mayonnaise, curry powder and lemon juice. It makes an awesome Christmas Tandoori roasted chicken salad!
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