Tandoori masala roast chicken
I like to cook this in advance to serve in wraps with salad, pickled red onion and tandoori masala mayonnaise. Take all the meat off the bone, haphazardly pull apart and wrap in a foil pillow. To reheat, pop in a pre-heated oven set to 180℃ for 15 minutes.
Ingredients
- Chicken, 1, spatchcocked
- Natural yoghurt, 500g
- Tandoori masala1, 4 tbsp
- Olive oil, ½ tbsp
- Mayonnaise, ~4 tbsp
Instructions
Tandoori masala roast chicken
- Take a large mixing bowl and add the natural yoghurt, tandoori masala and olive oil. Whisk until thoroughly combined.
- Use a sharp knife to cut across the breasts, thighs and drumsticks. The cuts should be ~⅓ of the way into the chicken, towards the bone.
- Take a deep oven dish and place the chicken flat, skin-side down. Pour over the tandoori masala marinade and use your hands to ensure the chicken is coated all over.
- Cover with cling film and refrigerate for four hours (but ideally overnight).
- When ready to cook, take the chicken out the fridge and allow to come to room temperature.
- Remove the cling film, snug a piece of baking paper directly over the chicken and cover the oven dish with a few sheets of tin foil. Seal well!
- Put the oven dish in the middle of a cold oven and heat to 160℃. Bake for 1¼ hours.
- Once done, take out the oven dish, carefully remove the tin foil and baking paper then let steam for 10 minutes.
- Place a roasting rack in a deep oven tray. Gently transfer the chicken to the rack, placing the chicken flat, skin-side up. Reserve the leftover marinade if making tandoori masala mayonnaise!
- Pre-heat the oven to 180℃, put the oven tray in the middle of the oven and roast for ~1 hour or until the skin starts to go crispy.
- Once done, take the oven tray out and tent with tin foil. Rest for ½ hour.
Bonus! Tandoori masala mayonnaise
- Pass the leftover marinade through a sieve. Reserve the solids and discard the liquid.
- Tap the solids into a mixing bowl and add the mayonnaise. Whisk until thoroughly combined.