We have been trialing the BacoFoil Non stick for the last month and this post from cooking with kids in brought to you on conjuction with them. We have used it to line our trays when making out M&M Cookies and also for this delicious Tandoori chicken tray bake
This tandoori chicken tray bake with hasselback potatoes is a delicious family meal and so simple to prepare in advance and then just cook in the oven or even on the BBQ.
How to make tandoori chicken tray bake
We tweaked the recipe a little by using smoked garlic powder and diced frozen ginger and half the chili powder (Maxi likes it mild).
Maxi then prepared the hasselback potatoes and was so pleased with himself. You can see a video of him over on The Mad House Facebook page!
Yes you can see he was rather proud of himself! We cooked out potatoes in our Philips AirFryer, but the chicken in the oven on using the Bacofoil Non Stick foil. Just remember that the dull side of the foil is non stick.
The tandoori chicken really did just slide off the chicken and we cooked it at a high temperature.
The chicken would also be delicious on the BBQ and it was a beautiful evening, so we ate our delicious dinner in the garden.
Maxi was really proud for cooking our midweek meal pretty much all by himself. The food was delicious and the cleanup super simple. No scrubbing the oven dish, just crumple up the foil and pop it in the bin.
We have been using Bacofoil Non-Stick for the last 7 weeks and it has replaced our usual foil as a Mad House regular!
- 8 chicken thighs & drumsticks (we used four breasts)!
- 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
- 300 ml natural yoghurt
- Juice and zest ½ lemon
- 800g new potatoes
- 1tbs olive oil
- 1 tsp ground cumin
- ½ cucumber, peeled and deseeded
- 3 tbs chopped fresh mint
- ½ tsp sugar
- 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).
- Place the chicken portions, which have been slashed a few times to allow the marinade to penetrate, massage well then cover with Bacofoil clingfilm and refrigerate for at least two hours but overnight if you can for best results.
- Slice the new potatoes at ½ centimeter intervals cutting ⅔ 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.
- 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.
- Mix the rest of the yoghurt, cucumber, mint and sugar in a bowl, cover with a sheet of Bacofoil clingfilm then leave to stand for 10 minutes to allow the flavours to develop. Serve the chicken and potatoes along with the raita and a garnish of fresh coriander.
Win a years supply of Non-Stick foil
In celebration of Bacofoil’s partnership with celebrity chef, Dean Edwards I’m giving you the chance to win a year’s supply of Non-Stick foil! To be in with a chance simply tell us which Far-Eastern piece of cutlery does Dean use to help him prep the potatos in this fab recipe for Tandoori Chicken Tray Bake.
Watch the video above and see if you can spot it…
