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Tandoori Chargha

Tandoori Chargha
  • Prep Time: 10 min (not including marinating time)
  • Total Time: 1 hr 30 min (not including marinating time)
  • Servings: 4

Exploding with flavour, this recipe will be a repeat favourite at home throughout the year!

Ingredients

1 cup (250 mL) Plain yogurt
3 tbsp (45 mL) Tandoori masala
2 tbsp (30 mL) Lemon juice
2 tbsp (30 mL) Vinegar
2 tbsp (30 mL) Ginger garlic paste
1/3 cup (80 mL) Vegetable oil, divided
Pinch salt
1 Mina™ Whole Chicken

DIRECTIONS

SPOON yogurt into a sheet of cheese cloth placed in a small strainer over a bowl. Set in refrigerator and allow liquid to drain out for 2 hours.

MIX drained yogurt with Tandoori masala, lemon juice, vinegar, ginger garlic paste, ¼ cup (60 mL) vegetable oil and salt.

RUB marinade all over chicken including under the skin and place in a large re-sealable plastic bag. Allow chicken to marinade in the refrigerator for at least 4 hours or up to overnight.

PREHEAT oven to 375˚F (190˚C).

HEAT remaining oil in a large oven proof pan or Dutch oven over medium-high. Sear chicken on all sides until golden brown. Place pan in preheated oven and bake for 30 minutes. Turn chicken over and continue to bake for an additional 20-30 minutes or until the internal temperature has reached 185˚F (85˚C).
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