Tandoori chicken
Adam Liaw shows you how to master this Indian restaurant classic.
Ingredients
¼ cup Tandoori paste (below)
1 cup yoghurt
1kg chicken thigh fillets, skinless
salt, to season
Tandoori paste (makes extra)
½ cup crushed garlic
¼ cup grated ginger
3 tbsp sweet paprika
1 tbsp chilli powder
1 tbsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander seed
2 tsp garam masala
1 tsp ground cardamom
2 tbsp white vinegar
2 tsp salt
Method
Step 1
To make the tandoori paste, mix the ingredients together. It will keep in the fridge for up to 1 month or in the freezer for 6 months.
Step 2
Cut a few wide cuts into the top of the chicken thighs. Combine ¼ cup of tandoori paste with the yoghurt and chicken and marinate for at least 2 hours.
Step 3
Heat your oven to 240C fan-forced (260C conventional). Place the chicken in a single layer on a baking tray lined with paper or aluminium foil. Roast in the oven for 20 minutes, then reduce the heat to 150C and roast for a further 5 minutes. Rest for 5 minutes and serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
