Monday, June 22, 2015

Easy-Peasy One Tray Tandoori Chicken Bake With Bacofoil

Bacofoil teamed up with TV chef Dean Edwards to create a delicious recipe for One Tray Tandoori Chicken Bake and they've been generous enough to share this recipe with us. I tried my hand at this dish and might I add that it was my first time cooking an Indian dish from scratch… It turned out really well and delicious too! My only note would be to make sure you test your potatoes as oven temperatures vary and they may take a little longer than the recipe states to cook through. 

Non-Stick Kitchen Foil ℅ Bacofoil
In addition to the ingredients below, if you'd like to make this recipe, you'll also want to pick up some Bacofoil Non-Stick Kitchen Foil. I must say, I'm pretty impressed by this foil… It does what it says on the box - it is in fact non-stick! It doesn't sound like that big of a deal, but it makes serving up dinner so easy when all the chicken and potatoes don't stick to the foil or the pan. 

This recipe suggests a raita on the side which will cool down the spice a bit if needed, though I must say, I didn't think it needed it at all - it was just spicy enough with tons of flavor… It's the perfect Friday night dinner!

8 chicken thighs & drumsticks
1 tbs garam masala
1 tsp ground coriander
1 tsp chilli powder
1 tsp paprika
½ tsp turmeric
½ tsp ground cinnamon
5 cloves of garlic, crushed
Small piece of fresh ginger, grated
300lml natural yoghurt
Juice and zest ½ lemon
800g new potatoes
1tbs olive oil
1 tsp ground cumin
½ cucumber, peeled and deseeded
3tbs chopped fresh mint
½ tsp sugar


1. Mix the spices in a large bowl along then combine with 100ml of the natural yoghurt, ginger, lemon juice, zest and 3 cloves of garlic (crushed).

2. Place the chicken portions, which have been slashed a few times to allow the marinade to penetrate, massage well then cover with cling film and refrigerate for at least two hours but overnight if you can for best results.

3. Slice the new potatoes at ½ centimeter intervals cutting 2/3 of the way down, mix the oil, the rest of the garlic and cumin in a bowl along with a pinch of salt and pepper then rub this oil into the potatoes making sure you get a good coating.

4. Place the chicken portions and potatoes onto a Bacofoil Non-Stick lined baking tray then cook in a pre heated oven set at 190c / gas mark 5 for 50-60 minutes or until cooked through. Half way through the cooking time run a fork along the top of the potatoes to fan them out a little.

5. Mix the rest of the yoghurt, cucumber, mint and sugar in a bowl, cover with a sheet of cling film then leave to stand for 10 minutes to allow the flavors to develop. Serve the chicken and potatoes along with the raita and a garnish of fresh coriander.

For more information on this recipe or to see a video of Dean Edwards creating it, click here to visit the Bacofoil website.

1 comment

  1. Lovely recipe - I love the use of hassleback potatoes, they look so interesting on the plate!


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