how to make perfect Tandoori-style roast chicken

Hello Everyone, I hope you’re in very good health and happiness today. One factor that is inseparable in human lifestyle is eating. Of course, in add-on to regarding the taste, we must as well attach importance to health. Eating good and healthy foods which might be beneficial to get the body so that the physique is always in a fit state. Regarding those of you who still prefer to consume fast food, I advise to stop and start cooking by yourself.

Tandoori-style roast chicken

You certainly know that the foodstuff you consume daily has a wonderful effect on your body health together with standard of living. In fact, healthy food can easily come in a simple version and form, at a low price plus easy to reach. Healthy food it isn’t just focused on expensive organic ingredients that are common in big supermarkets.

The particular rise of popular diet styles together with trends has caused a bit regarding confusion on so-called healthy foods. Actually this trend often distracts from the most important basic nutritional principles. In fact, all you need to know is the basic principles and content involving different forms of foodstuffs and adjust all of them to the needs of the body.

Therefore healthy food is a food that you cook yourself, you can choose the ingredients that are suitable for the health of your current body. Cooking is an easy task, everyone can cook, no need to take cooking courses for being an expert inside cooking, just know the recipe and even try to practice it. Today all of us are going to make something special, Tandoori-style roast chicken. This is one of my personal favorite tested recipes, This time I will make this a little more unique than normal.

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Attention! ALLERGENS Contains milk , soy and lactose.

Ingredients of Tandoori-style roast chicken

  • 1.6kg whole free-range chicken
  • 1 large brown onion
  • 1/2 lemon, cut into 2
  • 2 fresh curry leaf stalks
  • 4 medium Sebago potatoes, peeled, each cut into 4 chunks
  • 450g piece Kent pumpkin, deseeded, cut into 4 wedges
  • 2 small red onions, halved
  • 3 tablespoons ghee, melted
  • 1 teaspoon garam masala
  • 2 teaspoons cornflour
  • 125ml (1/2 cup) Massel salt reduced chicken style liquid stock
  • Minted peas, steamed, to serve
  • Fried curry leaves, to serve (optional)

Steps To Make Tandoori-style roast chicken

Method

  • Step 1
    For the marinade, blend all ingredients together until smooth. Use your fingers to loosen skin away from the breast, being careful not to break the skin. Place 2-3 tbs of marinade between the skin and flesh. Place the chicken in a large snap-lock bag and pour in the remaining marinade. Seal and turn to coat chicken in marinade. Place in the fridge, turning occasionally, for 6-8 hours or overnight, to marinate.
  • Step 2
    Preheat oven to 200C/180C fan forced. Cut brown onion in half horizontally. Thickly slice one half and cut the other half into wedges. Place the slices in the bottom of a flameproof roasting pan. Reserve wedges. Remove chicken from bag and drain any marinade from cavity into roasting pan. Place on top of onion slices. Place onion wedges, lemon and curry leaf stalks in chicken cavity. Pour all marinade from bag over chicken. Use unwaxed kitchen string to tie together chicken legs. Cover with a piece of baking paper then completely cover the baking dish with foil. Roast for 1 hour.
  • Step 3
    Meanwhile, line a large baking tray with baking paper. Place the potato, pumpkin and red onion on tray. Drizzle with 2 tbs ghee. Sprinkle with garam masala and season. Toss to coat. Place tray on an oven rack below the chicken and roast for 30 minutes.
  • Step 4
    Uncover the chicken, baste with pan juices and drizzle with the remaining ghee. Turn the vegetables. Return chicken and vegetables to oven. Roast, basting chicken with pan juices halfway, for a further 35 minutes, or until chicken is cooked (the juices will run clear) and vegetables are tender. Transfer chicken to a plate. Cover loosely with foil. Set aside to rest.
  • Step 5
    Discard onion from pan. Place pan over medium heat. Combine cornflour and stock in a bowl until smooth. Add to pan and bring to a simmer. Cook, stirring, for 2 minutes until thickened. Serve chicken with vegetables, gravy and peas. Sprinkle with fried curry leaves, if using.

What do you think ? It’s easy, isn’t it ? I’m sure everyone can easily make it home including you. Nothing is impossible if you want to try. Thanks to your time. Also, examine out other interesting recipes on this website, Don’t forget to bookmark this particular page in your browser so you can easily access it faster later, make sure you promote it with your loved ones, close friends, and colleagues. Thanks for listening, Happy Cooking!

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