Finger Licken Tandoori Chicken

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  • Finger Licken Tandoori Chicken

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!

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!

Chicken Recipes Chicken Recipes, Fresh Pickings, Meats, Recipes,
serves
6
time needed
prep cook
ingredients
2
difficulty
Easy
rating (click to rate)
2.8 based on 22 ratings, click to rate

Ingredients

  • 1.3 kg Tandoori Split Chicken
  • 1/2 cup Natural Yoghurt And Chopped Fresh Mint To Serve (optional)


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Method

  1. 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.
  2. Pre heat oven to 190 degrees.
  3. Place chicken in baking tray and bake for 60 minutes. (Line a baking dish, much easier to clean baking dish).
  4. 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.
  5. 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.
  6. This is when you can prepare a quick garden salad to serve with your chicken.
  7. Resting your meat ensures the meat is thoroughly cooked and gives the chicken a very juicy and tender meat.
  8. Carving is very easy just cut through the chicken with a sharp knife & lift out with tongs onto plate.
  9. Serve with a garden salad and mint yoghurt.

Notes

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.

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