When tandoori is on the menu its always a good idea to cut the chicken into small pieces so that it will cook as quickly as possible in a searing hot oven.
Yield: Dinner for 4
2 cups full fat yogurt
6 minced cloves of garlic
1 knob grated frozen ginger
1 heaping spoonful turmeric
1 heaping spoonful paprika
2 heaping spoonfuls garum masala spice blend or curry powder
Salt to taste
1- 3 lbs chicken
Cut the 3-pound chicken into 10 pieces, 2 wings, 2 legs, 2 thighs, 4 breasts.
For the Tandoori marinade, mix the yogurt, garlic and spices in a large bowl. Season with salt and whisk well. Add the chicken pieces, refrigerate and marinate for at least 3 hours or even overnight.
Preheat your oven to its highest setting.
Remove the chicken from the marinade and place on a rack set over a baking sheet. Roast in the oven until the chicken is cooked through, about 20 minutes.
Thrills and chills will abound when you present this chicken to your little ghouls, ghosts and goblins. You'll feel like Dr. Frankenstein putting together your very own monstrous creation, and you'll feel good fuelling your family for an evening of trick-or-treating fun with this simple roasted spider, I mean chicken.
To turn this into a full meal deal, you can roast the chicken over a bed of root vegetables. Cubes of potatoes or carrots, thick slices of onions or whole cloves of garlic are all fair game. They'll soak up the tasty juices that drip off the chicken and give you a complete meal in one pan.
There are as many ways to roast a chicken as there are cooks. This basic method is my favourite. Roasting the chicken perched on top of a thick bed of vegetables not only helps you prepare an entire meal at once but also guarantees that not a drop of flavour is lost. You can also skip all the normal laborious of slicing by simply shredding the meat into the works and tossing together a pan stew of sorts!