Such a simple yet rewarding dish. Again as I’m finding out. The key to flavours is all about preparation and the marinade.

Marinade – 4tbsp of Greek yogurt, 2 tbsp of garlic and ginger paste, 2 tsp of paprika, 1 heaped tbsp of tandoori masala. Mix well. With a sharp knife score the flesh of the chicken. Coat the chicken making sure the scores you’ve made are full of this marinade. Allow to sit in the fridge for 3-48 hours.

It’s then as simply roasting the chicken as per the roasting instructions, this bird was 1hour 45 minutes at 180c. I allowed the bird to rest and picked away.

Just beautiful. Simple cooking at its best.

Recipe taken from Dan Toombs aka The Curry Guy.