TANDOORI MAPLE CHICKEN

Marinated in a blend of spices, maple syrup, and yogurt. It's served with homemade Flaky Paratha, creating a delightful meal. Prep your chicken with the marinade, roast it, and enjoy with the buttery, flaky paratha. This dish takes a little preparation time but is well worth the effort.

PREP 1h marinate

COOK 35-45m

TOTAL 1h 45m

SERVES 4

Ingredients-

  • 1 Whole Chicken, jointed, or 6-8 Chicken Legs/Thighs, 4 Breasts

Tandoori Marinade:

  • 1 Tsp Garam Masala

  • 1 Tsp Paprika

  • 1 Tsp Chilli Flakes

  • 1 Tsp Cumin

  • 1 Tsp Coriander

  • 1 Tsp Garlic Powder

  • 1/2 Tsp Ginger Powder

  • 1 Tsp Salt

  • 2 Tbsp Maple Syrup

  • 4 Tbsp Natural Yoghurt

  • Red Food Colouring (optional)

Ingredients for Flaky Paratha:

  • 2 Cups Plain Flour

  • 1 Cup Hot Water

  • 1/2 Tsp Baking Powder

  • 1/2 Tsp Salt

Instructions-

Tandoori Maple Chicken:

  1. Mix all of the tandoori marinade ingredients together.

  2. Coat the chicken in the marinade for a minimum of 1 hour up to 24 hours.

  3. Preheat the oven to 175°C.

  4. Place the marinated chicken on a lined baking tray.

  5. Roast the chicken based on the size:

    • Bone-in smaller pieces take about 35 minutes.

    • Bone-in larger pieces take around 45 minutes.

    • Chicken breasts need 30-40 minutes depending on size.

Flaky Paratha:

  1. In a bowl, combine the plain flour, baking powder, and salt.

  2. Add hot water (carefully from the kettle) to the dry ingredients.

  3. Mix well to form a soft dough.

  4. Divide the dough into 8 equal pieces and roll each into a pancake.

  5. Brush a little melted butter on each pancake.

  6. Roll the pancakes into sausages, then into spirals.

  7. Flatten each spiral to create the final pancake.

  8. Fry the pancakes in a hot pan for about 2 minutes on each side.

  9. Brush with melted butter, garlic, and chopped coriander.

Serve and enjoy your Tandoori Maple Chicken with Flaky Paratha!