This chicken is so moist and tender with great flavor and just a hint of spice that even the kids won’t pick up on!
Finger Licken Tandoori Chicken
Course: Chicken Recipes, Fresh Pickings, Meats, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1300 gram Tandoori split Chicken
0.5 cup Natural yoghurt and chopped fresh mint to serve-(optional)
Directions
- You can find these in your fresh chicken section of the supermarket. They will be in a vacuum sealed bag with the marinate already on doing its job.
- Pre heat oven to 190 degrees.
- Place chicken in baking tray and bake for 60 minutes. (Line a baking dish, much easier to clean baking dish).
- Check the chicken after 1 hour with meat thermometer or spike a knife into the thickest part of meat & see that liquid is running clear and meat is nice and white.
- If meat is white and liquid is clear turn oven off. Bast chicken with juices in baking dish and return chicken to oven to rest meat for a further 10 minutes.
- This is when you can prepare a quick garden salad to serve with your chicken.
- Resting your meat ensures the meat is thoroughly cooked and gives the chicken a very juicy and tender meat.
- Carving is very easy just cut through the chicken with a sharp knife & lift out with tongs onto plate.
- Serve with a garden salad and mint yoghurt.
- Recipe Hints and Tips:
- Tandoori Split Chicken makes great topping for pizza if you have any meat leftover!
- Keep leftover meat refrigerated for 2 days in an airtight container.
Have your say!