2 minute read
Tandoori Turkey
Christmas festivities call for joyous moments with mistletoe, mulled wine, and wonderful food to showcase to your friends and family. So why not give it a twist this year, with a Tandoori Christmas Chicken or Turkey? Go on, be a Host with the Most this Christmas and give it a try!
Ingredients
Recipe serves approx 4 people
• 1.8-2kg whole chicken or 2kg turkey crown (Skin on preferably) Brine • 2tbsp lemon juice, ½ tsp salt Tandoori Marinade: • 1tbsp vegetable oil • 2-3tbsp natural yoghurt • 8 cloves of chopped garlic • 1½ tsp salt, 1½ chilli powder, 1tsp coriander powder, 1tsp cumin powder, 1tsp garam masala, ¼ cup lemon juice, ½ tsp orange food colouring powder, ¼ cup fresh chopped coriander, 3 finely chopped green finger chillies Garnish • 2tbsp lemon juice, sprinkle of fresh coriander and fresh chopped green chillies
Method
• Wash the meat - leave to stand for 15mins, pat dry • Make small incisions in the chicken with a knife • Pour over the salt and lemon juice • Cover with foil – keep refrigerated for 1 hour • Mix the ingredients for the marinade to make a paste • Take out the chicken, and liberally brush it with the marinade, use fingers to push some into the cuts • Cover with foil – keep in the fridge for 3 hours or preferably overnight • Once marinated – put the uncovered chicken in an ovenproof dish • Put in a preheated oven at 190c/Fan 170c,
Gas 5 for 1hr 20 mins. • Using a meat thermometer, check the temperature (in the thickest part of the chicken –thigh), it should be 165F – 180F. • Cover chicken on a carving board to rest for 10mins. • Place on serving plate and garnish with lemon, fresh coriander, and chillies.
Tips:
When you cut into the chicken, the juices should run clear. Don’t be tempted to overcook – it will end up dry! Don’t use Greek yoghurt – it will not be sharp enough. For additional taste – add a small, unpeeled onion or, par cooked pilau rice into the chicken before cooking! Always wash your hands after handling the chicken.
Serve:
With Bombay potatoes & carrots, saag (spinach) curry, and a cooling raita. Eat and enjoy!
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