Tandoori Chicken

Recipe by Joe Boiling
Serves 2
Oven temp. 320 ℃
  • 12 Pieces of Chicken (we used drumsticks and thighs
  • 1 or 2 Red Chilli
  • 1 Green Chilli
  • 5 Cloves of Garlic
  • 1 Thumb Sized Piece of Ginger
  • 1 Tsp Sea Salt
  • 1 Tsp Ground Cinnamon
  • 1 Tbsp Garam Massala
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Ground Coriander
  • 200g Yoghurt
  • The high heat of Roccbox lends itself to all sorts of things that are infinitely better in Roccbox than anything else – fish skin, meat fat, etc and this tandoori chicken is no exception as the rolling flame gives amazing skin with outstanding black and red colours all over…

    Chop up your garlic, ginger and chilies. Transfer to a pestle and mortar to crush roughly along with all the spices and the salt.

    Mix the spice mix with the yoghurt and liberally coat your chicken in the marinade and transfer to a tray – pour over any excess marinade so as not to waste any!

    Leave the chicken to marinade for between 12 – 24 hours, the longer the better!

    When ready to cook, divide your chicken into 4 foil parcels, giving the chicken a good drizzle of olive oil before sealing the foil around the meat.

    Put each foil parcel onto a Roccbox sized tray and cook for around 30-40 minutes, rotating the tray occasionally to allow for the extra heat from the burner at the back of the Roccbox (you can do this stage in a conventional oven at 300 degrees for 45 minutes should you prefer).

    When the time is up, carefully unwrap your foil parcels and check the chicken is cooked. If not, return the parcels for a bit longer before moving on.

    Pop the chicken directly onto the tray (it’s a good idea to line the tray with foil to avoid the need for some heavy duty cleaning at the end!) and pop back into Roccbox for a further 6-10 minutes rotating at regular intervals until the chicken is charred and beautifully coloured.

    Serve with picked coriander leaves and sliced fresh chillies.

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