Tandoori Chicken

Method

1. 1

   Prepare the chicken

   Heat the oven to 230°C, or 210°C fan. Pat the chicken dry and make 2 or 3 shallow cuts in the thickest parts.

2. 2

   Mix the marinade

   In a bowl, stir together the yoghurt, lemon juice, oil, garlic, ginger, paprika, cumin, coriander, turmeric, garam masala, chilli powder and salt until smooth.

3. 3

   Marinate

   Add the chicken and turn to coat, rubbing marinade into the cuts. Cover and chill for at least 30 minutes, or up to 12 hours.

4. 4

   Arrange for roasting

   Heat the oven to 230°C, or 210°C fan, if it has cooled. Set a wire rack over a foil-lined roasting tray and arrange the chicken in a single layer, leaving excess marinade in the bowl.

5. 5

   Roast

   Roast at 230°C, or 210°C fan, for 20 to 25 minutes, turning once halfway through. The chicken is done when the thickest pieces reach 74°C and the edges are lightly charred.

6. 6

   Rest and serve

   Rest the chicken on the rack at room temperature for 5 minutes.

Tips

• Make the cuts shallow so the thighs stay in one piece.
• Use a food thermometer to check the thickest pieces reach 74°C; colour alone cannot confirm safe cooking.
• Leave excess marinade in the bowl so the chicken roasts rather than steams.

Swaps

• Use lime juice instead of lemon juice.
• Use mild or hot chilli powder to suit your preference.

Storing

Refrigerate leftovers in an airtight container for up to 3 days and reheat until piping hot.