TANDOORI ROAST CHICKEN
SERVES 4
1.4kg chicken
MARINADE 1
2 tsp black peppercorns, cracked
2 tsp fine sea salt
1 tsp Kashmiri chilli powder
¾ tsp ground turmeric
60ml white vinegar
1 tbsp neutral oil
MARINADE 2
150g Greek yoghurt
3cm piece of ginger, peeled and minced
6 garlic cloves, finely chopped
2 green chillies, seeds in, finely chopped
½ tsp garam masala
½ tsp ground cumin
Cut two deep slashes across each chicken breast, thigh and drumsticks. Sit chicken in a snug-fitting roasting tin. Mix all ingredients for the first marinade together then pour evenly over chicken. Set aside while you make the second marinade. Whisk together all ingredients for the second marinade, then Heat oven to 200°C. Roast for 60–75 minutes, spooning over marinade and collected roasting juices a couple of times during cooking. If it is browning too fast, loosely cover with tin foil. It’s ready when the juices run clear or a meat thermometer reads 74°C. Rest before serving.