CHICKEN TANDOORI OVEN RECIPE RECIPES

Steps:

• 1. Peel the garlic and deseed the chillies, then roughly chop and place in a pestle and mortar. Bash to a rough paste with a good pinch of sea salt, then transfer to a large bowl.
  2. Peel, finely grate and add the ginger along with the lemon juice, yoghurt, ½ teaspoon of black pepper, the cinnamon, cumin, coriander and paprika. Mix well to combine.
  3. Add the chicken and stir to coat, then cover with clingfilm and place in the fridge to marinate for around 12 hours.
  4. Once you’re ready to cook, remove the chicken from the fridge and allow to come up to room temperature.
  5. Preheat the oven to 200ºC/400ºF/gas 6.
  6. Divide the chicken between 2 large pieces of tin foil, drizzle with oil, then wrap up and place each parcel onto a large roasting tray and bake for 30 minutes.
  7. When the time’s up, remove the foil and place the chicken directly on the trays. then return to the oven for a further 30 minutes, or until golden and cooked through.
  8. Meanwhile, cut the broccoli into small equal-sized florets and spread out on a large roasting tray in a single layer.
  9. Sprinkle over the garam masala, season well and drizzle with oil. Place in the oven alongside the chicken, for 20 minutes, or until tender and lightly charred, shaking the tray occasionally.
  10. Pick over the coriander leaves before serving. Delicious with steamed rice and raita.

Steps:

• Remove all but the bottom rack from the oven and preheat to 425 degrees F. Set a large ovenproof skillet on a baking pan.
• Mix the coriander, paprika, lemon zest, 1 teaspoon salt and a few grinds of pepper together in a small bowl. Pat the chicken dry and sprinkle the spice mixture all over the chicken and inside the cavity.
• Pour about 1/2 cup of the beer into the skillet, then insert the open can into the larger chicken cavity. Set the chicken upright on the can in the skillet. Add 1 cup of water to the beer in the skillet.
• Transfer the baking pan with the skillet to the oven and roast until the chicken is golden brown all over and an instant-read thermometer inserted into the center of the breast registers 160 degrees F, 1 hour to 1 hour and 10 minutes. Carefully transfer the chicken with the beer can to a cutting board and let stand 10 minutes.
• Meanwhile, pour the contents of the skillet out into a fat-separating measuring cup (be very careful, the skillet's handle will be hot). Spoon 1 tablespoon of the fat that has risen to the top onto the skillet. Set the skillet over medium heat and add the shallot. Cook, stirring occasionally, until softened, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Pour the juices from the measuring cup into the skillet, leaving the remaining fat behind (if you don't have a fat-separator, pour the juices into a bowl and remove as much of the fat as possible with a small ladle). Bring the juices to a simmer in the skillet, about 1 minute, then add the cream and bring back to a simmer, about 1 minute. If the sauce seems too concentrated, dilute with a little water. If it seems too thin, simmer until reduced to a nice coating consistency. Stir in the parsley.
• Remove the can by placing tongs around the edge of the neck cavity and tipping the chicken back just slightly. Carefully twist and remove the can while holding the chicken back with the tongs. Return the chicken to the middle of the cutting board and carve into pieces. Serve the chicken with the sauce.