Oven-baked tandoori chicken with mint and coriander relish

all details

You can use any part of the chicken - breast, thigh or drumstick, but I think the thighs have the best flavour. For best results, marinate overnight before cooking. If the weather is nice enough to venture outside, the tandoori chicken is great when grilled on a super-hot barbecue.

Tandoori chicken with mint and corainder - marinate overnight for best flavour.
Tandoori chicken with mint and coriander - marinate overnight for best flavour. Photo: William Meppem

Ingredients

1kg (about 6) skinless chicken thighs, bone in

For the marinade

1 tbsp finely grated ginger

1 tbsp finely chopped garlic

1 tbsp tandoori paste

2 tsp ground cumin

2 tsp ground coriander

1 tsp garam masala

1/2 tsp chilli powder

1/2 tsp ground turmeric

pinch of sea salt

200g natural yoghurt

For the relish

1 cup coriander leaves

¼ cup fresh mint leaves

1/2 small brown onion, diced

2 cloves garlic

1 tsp finely grated fresh ginger

1 deseeded green chilli, sliced

1 tbsp lemon juice

¼ tsp cumin seeds

sea salt, to taste

 

Method

Make a few incisions in the chicken, but not too deep. This will help the marinade to get into the meat.

In a large bowl, combine marinade ingredients and mix well. Add chicken, rubbing mixture in to coat well. Cover and marinate for at least 4-6 hours.

Take the chicken out of the refrigerator and preheat oven to 220°C.

Line a large roasting pan with foil and lay a rack on top. Place the chicken pieces on the rack so they are not touching each other.

Once oven is at correct temperature, place chicken in. Turn the chicken pieces once after 20-25 minutes; they should have slightly charred edges. Roast for another 10-15 minutes, until slightly charred on the second side. Turn oven off and let the chicken rest in the oven for 20-30 minutes, propping the door open slightly with a wooden spoon.

To make the relish

Place ingredients in a small blender and process until smooth. Slowly add water, about 1-2 tbsp, until mix reaches a saucy consistency. Check seasoning.

Remove the chicken to a warm platter and serve with the relish.

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  • Main Ingredients - Chicken
  • Cuisine - Indian
  • Course - Dinner, Main-course
  • Occasion - Dinner Party, Midweek dinner, Family meals

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5 comments so far

  • Always use chicken on the bone. And remember that tandoori food is never grilled - it is roasted. A tandoor is a type of oven not a type of grill. And the marinade should have lemon juice.

    Commenter
    hmmm
    Location
    Date and time
    June 29, 2015, 3:37PM
  • What a delicious inspiration on a cold night. Any night! :)

    Commenter
    Louise Petrou
    Location
    Port Macquarie
    Date and time
    June 29, 2015, 4:53PM
  • I made this dish last night; had to improvise a bit as I didn't have all the ingredients to hand (I live on a farm - too far/too late to nip into town!). It was delicious, easy, little to clean up, healthy and there wasleftover meat and relish which I used in a warmed flatbread for lunch today. This recipe has earned a place in my Recipe File.

    Commenter
    Sharedtable
    Location
    Mansfield, Victoria
    Date and time
    July 01, 2015, 6:50PM
  • Very good recipe! I roasted once in oven and once just in air fryer. They are both good. Cook in the air fryer is simple and as good as in oven. 180 degree and put all the ingredients on foil. No cleaning needed!

    Commenter
    Ninie
    Location
    Date and time
    July 07, 2015, 3:00PM
  • Loved this - it is going in the regular recipes. Didn't have a rack that would fit so burnt the bejeesus out of the roasting dish. Ah well -

    Commenter
    corkcook
    Location
    melbourne
    Date and time
    July 12, 2015, 2:51PM

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