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Tandoori Roast Chicken
Tandoori Murgh
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
By Eleanor Ford
Published 2022
Tandoori chicken is a jewel in the crown of North Indian cuisine, the dish we know today being a twentieth-century creation founded on an ancient past. There is evidence of chickens being roasted in clay ovens as early as 3000 BC and the spiced yoghurt marinade has become synonymous with the tandoor oven (though this is necessarily cooked without one). I must give thanks to Roopa Gulati for inspiring my version; she is a spice maestro and the marinade is hers. This is truly one of my favour
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This is delicious. I used 6 drumsticks, buttermilk instead of Greek yoghurt, and marinated them in a ziplock bag. Fished out of the marinade, the drumsticks cook in 10 minutes at 200C in the air frier, turned over half way. The leftover marinade makes a nice sauce, thickened with cornstarch on the hob and tempered with Greek yoghurt.
That sounds like a plan to use the air fryer. 😊
I used a big chicken for this recipe. So I made the cooking time longer. I probably cooked it far too long. However, the flavour of the yoghurt and spices tasted fantastic and the meat was not too dry. I added one finely chopped onion on top of the chicken. I omitted the garlic and fresh chilli as I don’t like strong flavours. I added chilli powder and curry powder instead.
A great dish for you to try at home. 😊