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Tandoori Baked Chicken with Mint and Coriander Relish

With a little bit of prep, this Tandoori Baked chicken is a midweek dinner winner. The marinade is quick to put together and if you get the chicken started the night before, you’ll have an easy dinner on the table the following night. Add some extra veges to the baking tray for a one tray wonder or serve with some rice and a simple salad. We highly recommend going to the effort of making the relish – the zesty, herby flavour matches perfectly with the chicken.

This recipe can also be easily sized up if you’re cooking for a crowd or swap out the chicken marylands for other cuts of chicken. It would be perfect with thighs if you’re not a fan of bones. Just adjust the cooking time to accordingly.

Recipe and images courtesy of Alana Lowes.

Serves: 4  |  Prep Time: 10-15 mins (plus marinating time)  |  Cook Time: 35-40 mins

4 chicken marylands

2 tbsp tandoori paste
1 tsp fresh ginger, finely grated
2 garlic cloves, finely chopped
2 tsp ground cumin
2 tsp garam masala
2 tbsp Greek/plain natural yoghurt

1 cup coriander leaves
¼ cup mint leaves
1 golden shallot onion
2 cloves garlic
1 tsp fresh ginger, finely grated
1 green chilli, 
¼ tsp ground cumin
¼ cup lemon juice

To serve, fresh lemon segments, coriander leaves, extra green chilli finely sliced and flaked almonds.

Tandoori Baked Chicken

Make a few cuts into the thick part of the chicken maryland to help the marinade get into the meat.

In a large bowl, combine the marinade ingredients and mix well. Add the chicken, rubbing the mixture into the cuts. Cover and marinate for at least 4 hours or overnight.

Remove the chicken from the refrigerator. Preheat the oven to 180°C. Line a roasting tray with baking paper and place the chicken pieces on the tray. Season the chicken and place the tray into the oven for approximately 35-40 mins or until the juices run clear when inserting a skewer into the thick part of the chicken thigh. If using a meat thermometer to check the chicken, the temperature in the thickest part of the maryland should reach 75°C. Remove from the oven and rest, loosely covered, for 5-10 mins.

To the make the relish, place all ingredients into a small food processor and process until smooth. Add more lemon juice or a little bit of water to achieve the desired consistency. Check seasoning.

To serve, place the chicken on to a platter and scatter with the almonds, coriander and spoon over the relish.

If you make this recipe, please let us know! Post a pic on Facebook or Instagram and tag us #meatatbillys.

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