Tandoori chicken roast was never this yummy. Spiced well and marinated overnight, is the key for this feast!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Butterfly The Chicken
Wash the chicken from the inside and out and pat dry.
Cut out the backbone of the chicken by cutting along both sides of the spine using a pair of sturdy poultry shears.
Set the backbone aside for now, then spread the chicken’s legs apart and flip it over so it is skin side up.
Press down firmly on the chicken’s breastbone until it cracks.
Chicken and Side
Prepare a small bowl. Peel the garlic and finely chop. Peel and finely grate the ginger. In a medium bowl, mix the yoghurt with the lemon juice, yoghurt and all the other spices. Mix well to combine and coat chicken entirely in yogurt mixture. Place the chicken in a big casserole dish, cover with the cling foil and refrigerate for at least 12 hours.
Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper. Top it with a cooling rack.
Lay the whole chicken, with the meaty side up on the cooling rack, one that is lined with a cooling rack. Place the chicken on the cooling rack and roast it in the oven for ca. 60 minutes. Place the baking sheet directly below.
In the meantime, boil the couscous as per package instruction and let it cool down completely. Wash and chop the cherry tomatoes, peel and slice the cucumber. Wash the coriander, shake dry, pluck the leaves from the stems and finely chop.
For the dressing, in a small bowl, mix the olive oil, honey, mustard, lemon juice and lemon zest. Mix the veggies with couscous and pour over the dressing, mix it all together to combine.
For the Raita, wash the herbs, shake dry and roughly chop. Peel and mince the garlic clove. Wash the cucumber, pat dry and grate in a medium bowl. Add a little salt and let it sit for about 10 minutes. Then squeeze the water out of the cucumber by hand. Mix the cucumber with the Greek yogurt, garlic, herbs, garam masala and lemon juice. Season with salt and pepper.
Serve the Tandoori chicken with couscous salad and the dip.
Preparing In The Kitchen
Butterfly The Chicken
Wash the chicken from the inside and out and pat dry.
Cut out the backbone of the chicken by cutting along both sides of the spine using a pair of sturdy poultry shears.
Set the backbone aside for now, then spread the chicken’s legs apart and flip it over so it is skin side up.
Press down firmly on the chicken’s breastbone until it cracks.
Chicken and Side
Prepare a small bowl. Peel the garlic and finely chop. Peel and finely grate the ginger. In a medium bowl, mix the yoghurt with the lemon juice, yoghurt and all the other spices. Mix well to combine and coat chicken entirely in yogurt mixture. Place the chicken in a big casserole dish, cover with the cling foil and refrigerate for at least 12 hours.
Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper. Top it with a cooling rack.
Lay the whole chicken, with the meaty side up on the cooling rack, one that is lined with a cooling rack. Place the chicken on the cooling rack and roast it in the oven for ca. 60 minutes. Place the baking sheet directly below.
In the meantime, boil the couscous as per package instruction and let it cool down completely. Wash and chop the cherry tomatoes, peel and slice the cucumber. Wash the coriander, shake dry, pluck the leaves from the stems and finely chop.
For the dressing, in a small bowl, mix the olive oil, honey, mustard, lemon juice and lemon zest. Mix the veggies with couscous and pour over the dressing, mix it all together to combine.
For the Raita, wash the herbs, shake dry and roughly chop. Peel and mince the garlic clove. Wash the cucumber, pat dry and grate in a medium bowl. Add a little salt and let it sit for about 10 minutes. Then squeeze the water out of the cucumber by hand. Mix the cucumber with the Greek yogurt, garlic, herbs, garam masala and lemon juice. Season with salt and pepper.
Serve the Tandoori chicken with couscous salad and the dip.
