https://www.youtube.com/OriginalNakedChef
Ingredients
1 whole chicken or a selection of wings, legs, breast.
Make small cuts in chicken
Season chicken with salt and rub in to holes.
1 teaspoon of ground coriander
1 teaspoon of medium to hot chilli powder
1 teaspoon of garam masala
1 teaspoon of ground cumin
1 teaspoon of Cayenne pepper
½ teaspoon of turmeric powder
4 to 5 teaspoons of paprika
2 cardamom pods seeds removed and crushed
1″ or 25mm piece of fresh ginger chopped fine or crushed
4 to 5 med size garlic’s
4 to 5 tablespoons of natural unsweetened yoghurt
Juice of ½ a lemon
4 to 5 tablespoons of single cream
1 ½ to 2 tablespoons of vegetable oil
1 tablespoon of tomato puree
Season with salt to taste
Put marinade over chicken, cover with cellophane and leave in fridge for 12 to 24 hours.
Then remove cellophane and any marinade in bottom of dish, put back on chicken.
Cover with tin foil and put in pre-heated oven for approx 1 ½ hours or the recommended time as per the instructions on packaging.
Temperature of oven 180 Celsius / 350 F or gas mark 4
Basin chicken half way through and at the end.
When chicken is cooked, leave chicken to rest for 15 to 20 mins
Remove tin foil and eat!
Video Rating: 4 / 5
well the title says ‘Christmas tandoori whole chicken’ so its a fusion dish
– those complaining about ‘traditionally skinless chicken in Asia..bla
bla..’ it is supposed to be a Christmas chicken roast with a tandoori spin
on it. there is nothing wrong with this dish it looks great!
cardamon is interesting, clever addition. traditional tandoori recipes call
for garlic/ginger puree – this is critical as Indian cuisine functions on
the chemical science of spice combinations with the difference between
crushed garlic and garlic puree being like night and day.
oh yeah, I’d remove the skin.
It just dont work in 1 piece , it sweats , and does not have the texture of
smaller pieces …even in a Tandoor it struggles to keep the texture in 1
piece
were you feeding a dog? I thought the same way Ps C, could just tell he has
no manners.
If I had seen this before, I followed the empire chicken recipe last week
which has very similar marinade and method but the chicken breasts were
dead dry. The receive directed that chicken went on shelf and try under the
shelf so air circulates around it. It looked good but I had to foil it as
it was turning brown too quick and a big bird at that needed a longer
cooking time. So are u cooking in the tray to keep it juicy ? I am guessing
as I have started to do some cooking … Thanks if u can advice. I am so
doing this on Sunday , thanks
To fucking gross and messy to make, and skin on too , ewwww
Very Nice , U Can Also Stuffed Some Paste Inside The Chicken — With Some
Mint Leaves & Coriander Leaves With Some Black Pepper !!!!!!!!!
nice video, and ur voice reminds me of Kipper, from “Kipper the Dog”
Traditionally, tandoori chicken is ALWAYS skinless.
They HATE eating chicken with skin on in Asia.
Look yummy . The way you explain very sexy . But u did very good job . I
can tell its favor full . Thanks . Good job
Is very weird the way you eat, make toomuch noise. lost my aptite for the
chicken
As good as ever my man,but if you De-skinned the chicken,you would have had
a more intense flavour going on ,just saying.
Enjoying these videos, subscribed!
Awesome marinade . Thanks
subbed
I kinda want to know what the original naked chef looks like, but i’m too
afraid of what i’ll see if look it up on Google images.
Can you email me the recipe
HE MAKES A WHOLE CHICKEN AND ALL YOU GUYS TALK ABOUT IS HIS DAMN CHEWWING
???
Hi, if you use chicken portions do you have to adjust the cooking time at
all? I have a feeling my family would enjoy this 🙂
@ 4:40 thats how i massage my woman.
BTW, I recommend watching this at 2x speed
Hiya! 0:15 I have an issue with pricking the chicken. My thinking is that
it will make the chicken dry out even more quickly in the oven. Is that the
case?
can i skip the liquid cream…?
is that lime yogurt you used
Thanks
you can’t go wrong with those flavorful Indian spices……but what’s with
the chicken legs why you are keeping those on