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Royal Tandoori Chicken
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Recipe Kerrygold Spreadable and Jayne Adye / Image Kerrygold (www.kerrygold.com)This recipe was made using Kerrygold Spreadable with Irish Butter and Olive Oil, taken from the Kerrygold Community Recip-e-book, available for free download now www.facebook.com/KerrygoldUK
‘I developed this recipe at the time of the Royal Wedding in the summer. It’s a great party dish and adaptable for any number of people and tasty for children too.’ Jayne Adye
Royal Tandoori ChickenIngredients
- 8 chicken legs and thighs, skin on (or you could use chicken breasts if you prefer)
- For the garlic ginger paste:
- 100g (3½ oz) garlic cloves, peeled and roughly chopped
- 100g (3½ oz) fresh ginger, chopped
- 25g (1oz) Kerrygold Lighter Spreadable with olive oil
- For the marinade:
- 1 tbsp garlic ginger paste, made as above
- 2 tbsp lemon juice
- 1tsp salt
- 1tsp red chilli powder
- For the spiced yoghurt:
- 250g (9oz) thick natural yoghurt
- 1tsp garam masala
- 100ml (3 ½ fl oz) vegetable oil
- ½ tsp ground cinnamon
- ½ tsp red chilli powder
- 1tsp salt
- Melted Kerrygold Lighter Spreadable with olive oil, to baste
- Lime juice, to serve
Method
- Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4.
- Make 2 or 3 deep incisions in each chicken leg and thigh without cutting right through the flesh, then place in a shallow dish.
- Place the garlic and ginger in a food processor with the Kerrygold Lighter Spreadable and blitz to make a smooth paste. (You’ll only be using 1 tablespoon for the above quantity of chicken, but you can store this in the refrigerator with a layer of oil on top for a couple of weeks or it can be frozen to be used another time).
- Mix the lemon juice with 1 tbsp of the ginger garlic paste, salt and chilli powder. Spread all over the chicken and set aside to marinade for 15 minutes or cover and chill overnight if preferred.
- Meanwhile mix together the ingredients for the spiced yoghurt. Drain any liquid from the chicken, coat with the spiced yoghurt and leave to marinade for at least another 15 minutes.
- Line a roasting dish with foil (this makes washing-up much easier!) then place a rack on top. Arrange the chicken on the rack and roast for 25-30 minutes.
- Take out of the oven and baste with melted Kerrygold Lighter Spreadable. Return to the oven and cook for a further 10minutes or until it is cooked through. Check with a sharp knife – the juices should run clear. Remove and rest on the rack for 5 minutes, then serve, sprinkled with lime juice.
- Leave the chicken legs and thighs on the bone and serve with warm mini naan bread, thinly sliced red onion and cucumber and a cooling raita, made with finely chopped cucumber and coriander mixed with 150g (6oz) low fat natural yogurt. Alternatively, strip the chicken from the bones and mix with a little mayonnaise and serve on top of crispy gem lettuce leaves for something a little different.
