Skillet Roast Tandoori Chicken

Ingredients

Chicken Ingredients

1 whole chicken

1 cup full fat Greek yogurt

1 lemon

A few banana shallots, or one red onion quartered

A few garlic cloves

1 thumb of ginger

½ cup neutral oil (such as vegetable or canola oil)

A few dried chillies (optional)

Tandoori Spice Blend Ingredients

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp turmeric

1 tbsp salt

1 tsp cayenne pepper

1 tsp ground ginger

1 tsp dried garlic

1 tsp cinnamon

½ tsp ground nutmeg

Preparation

Preheat the oven or BBQ to 425℉ (220℃). Make your spice blend by gently whisking all of the spices together in a small bowl. In a separate bowl, whisk together the yogurt, oil and the juice of the lemon and add the spices. Stir together until well combined and a beautiful orange colour. Do not discard the lemon carcasses.

Place your whole chicken into the skillet and place the garlic cloves, the thumb of ginger and the lemon carcass into the chicken cavity. Arrange the shallots or onion quarters around the chicken along with the dried chillies.

Using a glazing brush (preferably a silicone one) paint the marinade all over the chicken making sure to coat every nook and cranny.

Cover the chicken with aluminium foil. Place the skillet into the oven or BBQ and roast the chicken for 40 minutes, checking on it halfway through and basting a bit.

After 40 minutes, remove the foil and roast for an additional 15 minutes until the skin gets dark and golden. Serve with fluffy basmati rice and a crunchy salad with loads of lime juice.