Juicy tandoori chicken that is oven baked served on a bed of the most creamiest & fragrant mashed potatoes that are infused with rosemary, thyme and roasted garlic....absolutely scrumptious!
Ingredients:
6 small chicken breasts fillets - skinless and boneless
For 1st Marination Of The Chicken:
Salt to taste
1 teaspoon Kashmiri red chilly powder
1½ teaspoon ginger garlic paste
1 tablespoon lemon juice
For 2nd Marination Of The Chicken:
1 cup yoghurt
1½ teaspoon ginger garlic paste
1 teaspoon Kashmiri red chilly powder
½ teaspoon garam masala powder
Salt to taste
3 tablespoons olive oil
1 teaspoon mustard paste
For The Mashed Potatoes:
4 medium sized potatoes
½ cup hot milk
2½ teaspoons butter
Salt & pepper to taste
6 garlic cloves
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
Instructions:
We start with the first marination of the chicken, this step is very important for acquiring a juicy baked chicken. We need to make horizontal slits (using a sharp knife) on the chicken breasts (3 or 4 slits per piece) and make sure to dab the pieces with a kitchen towel to avoid any water remaining on them. Add some salt (according to taste) to the chicken, 1 teaspoon of Kashmiri red chilly powder (I use Kashmiri red chilly powder as it is not very spicy but gives a vibrant red color to the dish without having to use food coloring). Now add 1 teaspoon of ginger garlic paste and 1 tablespoon of lemon juice. Mix everything really well and leave it to marinate for 20 minutes.
While the chicken is getting marinated with the fist marination we shall prepare the second marinade. In a bowl take 1 cup of yoghurt, add 1½ teaspoons of ginger garlic paste, 1 teaspoon of Kashmiri red chilly powder, ½ teaspoon of garam masala powder, salt to taste (remember you have already added salt before to the chicken pieces - so be careful), 2 tablespoons of oil and 1 teaspoon of mustard paste. Mix everything really well. Take each chicken piece and dip the same in the second marinade, using your hands make sure that the chicken is fully coated. Repeat the same steps for the rest of the pieces. Once done leave the chicken to marinade for at least 30 minutes (you can marinade up to an hour as well).
For searing the chicken you need to add 3 tablespoons of olive in a cast iron skillet (this can go directly from stove top to oven) and place your chicken pieces in it (you could use a normal pan as well but will have to transfer the chicken once seared in a greased baking tray to place it in an oven). The chicken needs to stay on each side for about 7 minutes to get a nice char on it (if there is a lot of watery gravy in the pan as sometimes the yoghurt oozes out water, then using a spoon remove the excess water). Once you have turned all the pieces over and got a nice sear on each side, drizzle some olive oil on them and place the skillet in the preheated oven at 220 degrees C and let the chicken cook for 10 to 15 minutes, for best results insert a food thermometer in the chunkiest part of the chicken and it should read 180 degrees F.
For the mashed potatoes we need to peel the potatoes and cut them into huge cubes, place them in water (semi covered) and boil them until they are tender and easily mashed with a fork. While the potatoes are getting cooked, peel 6 cloves of garlic and place them on a sheet of aluminum foil. Add olive oil, rosemary, thyme, salt and pepper to them and mix well. Close the foil to resemble a pouch (as shown in the pic below) and place it on a baking tray and into a preheated oven for about 35 minutes. Once done mash the garlic using a fork.
Once the potatoes are done, drain the water and put the hot potatoes in your stand mixer (you could mash the potatoes manually as well and whisk them). Now using the whisk option run the stand mixer on the lowest level for about 2 minutes, gradually add ½ cup of hot milk to them and let it mix. Now increase the speed to about 3 add the roasted garlic, salt, pepper and butter. Let the mixer run until a smooth texture is achieved of the potatoes.
Time to plate your dish - place your creamy mashed potatoes in the center of the plate, cut pieces of the tandoori chicken and place them on the mashed potatoes. Remember to drizzle the lovely juices from the chicken pan over your chicken pieces in the plate. Enjoy this succulent dish!
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