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Tandoori chicken

Adam Liaw
Adam Liaw

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Adam Liaw's tandoori chicken.
Adam Liaw's tandoori chicken.Stephen Claxton

Adam Liaw shows you how to master this Indian restaurant classic.

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Ingredients

  • ¼ cup Tandoori paste (below)

  • 1 cup yoghurt

  • 1kg chicken thigh fillets, skinless

  • salt, to season

Tandoori paste (makes extra)

  • ½ cup crushed garlic

  • ¼ cup grated ginger

  • 3 tbsp sweet paprika

  • 1 tbsp chilli powder

  • 1 tbsp ground turmeric

  • 2 tsp ground cumin

  • 2 tsp ground coriander seed

  • 2 tsp garam masala 

  • 1 tsp ground cardamom

  • 2 tbsp white vinegar

  • 2 tsp salt

Method

  1. Step 1

    To make the tandoori paste, mix the ingredients together. It will keep in the fridge for up to 1 month or in the freezer for 6 months.

  2. Step 2

    Cut a few wide cuts into the top of the chicken thighs. Combine ¼ cup of tandoori paste with the yoghurt and chicken and marinate for at least 2 hours. 

  3. Step 3

    Heat your oven to 240C fan-forced (260C conventional). Place the chicken in a single layer on a baking tray lined with paper or aluminium foil. Roast in the oven for 20 minutes, then reduce the heat to 150C and roast for a further 5 minutes. Rest for 5 minutes and serve.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaws-tandoori-chicken-20160627-gpt2qc.html