-Prep the chicken by scoring it so the flavours penetrate it
-Season chicken with salt and oil, then coat with spiced yogurt marinade. Let it refrigerate overnight.
-Next day, roast the chicken skin-side up at 230 celcius for 25-30mins
-Immediately transfer the chicken into a steel pan for 2-3 minutes for that char
-Rest for awhile, say 5 mins and squeeze fresh lemon juice over the top and serve with coriander and raw onions
2 Comments
Pleeeease share the recipe!
To anyone who wants to try this out:
-Prep the chicken by scoring it so the flavours penetrate it
-Season chicken with salt and oil, then coat with spiced yogurt marinade. Let it refrigerate overnight.
-Next day, roast the chicken skin-side up at 230 celcius for 25-30mins
-Immediately transfer the chicken into a steel pan for 2-3 minutes for that char
-Rest for awhile, say 5 mins and squeeze fresh lemon juice over the top and serve with coriander and raw onions
This isn’t my recipe, its directly from this food blog: https://nobscooking.com/recipes/tandoori-chicken