Tandoori chicken

Perfect paired with a dry pinot gris although a chilled rose is a good palate refresher.

Ingredients

3 Tbsp	Tandoori paste (Main)
3 Tbsp	Runny honey
3 Tbsp	Yoghurt
1 ½ kgs	Butterflied chicken (Main)

Directions

1. Combine the tandoori paste, honey and yoghurt.
2. Place the chicken on a rack and paint both sides with the tandoori mixture. Marinate for about 30 minutes.
3. Preheat the oven to 180°C. Line a roasting pan with foil.
4. Place the chicken on the rack — breast-side up — in the pan. Roast for about 45 minutes or until cooked, brushing occasionally with the marinade.

More roast meals from Jan

• Five spice roast pork
• Lamb shawarma