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Tandoori Chicken with Ghee Roasted Potatoes

Tandoori Chicken with Ghee Roasted Potatoes

Tandoori Chicken with Ghee Roasted Potatoes
Recipe by: Sadika Fakir
 
Serves: 4-8
Recipe duration: 1h 20min
 
Ingredients
Tandoori Chicken Ingredients
1 whole chicken with skin on washed and patted dry
1 whole Tilapia
5 tbs melted ghee or butter
Salt to taste
1 tbs sugar
1 whole onion sliced for chicken cavity
2 large potatoes cubed
 
Tandoori Chicken Marinade  (same marinade for fish)
1 cup double cream yoghurt
1 tbs chilli powder
1 tsp turmeric
1 tsp cumin powder
1 tsp coriander powder
1 tbs Garam Masala
2 tbs ginger paste
2 tbs garlic paste
1 tbs red masala
Saffron soaked in warm water
1 lemon juiced
1 large onion 3 green chillies ground into a paste
2 tbs tomato paste
 
Method
Mix all marinade ingredients together and coat chicken and fish
Even apply marinade under skin and inside cavity of chicken. Apply marinade to the inside of the fish as it will not go under the skin.
Add sliced onions into cavity of the chicken and into the fish as well.
Boil potatoes in salt water for about 10mins – drain in colander and leave aside
Roast chicken and potatoes with foil on for 45-50min on 180-190 degrees. Roast the fish for 25-35 min at 180-190 degrees.
 Remove foil and drizzle with some ghee or oil and brown on the top for 5-10mins. Do the same with the fish

Serve with Roti and salad

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Cumin
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