community recipies

community recipes

community recipies

community recipes

community recipies

Red and white illustration of a Christmas present

Danny Guerin

This is one you are very unlikely to find at a curry house, or anywhere else for that matter. This recipe can be easily crafted in a conventional oven.

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Tandoori Beer Can Chicken

Total

Prep

10 Minutes

Cook

1 1/2 Hours

Serves

4-6

INGREDIENTS

100ml (scant ½ cup) rapeseed (canola) oil
1x440ml (15fl oz) can of your favourite beer or lager
900g (2Ib) whole chicken
2 tbsp garlic and ginger paste (see page 172)
1 tbsp paprika
1 tsp ground cumin
1 tsp dried oregano
½ tsp red chilli powder
1 tsp ground turmeric
Small bunch of coriander (cilantro), blended with a little water
Salt and freshly ground black pepper, to taste

Illustration of Santa Claus holding a green and white present in one hand and a red bag filled with presents in the other hand

DIRECTIONS

Step 1

Blend all the marinade ingredients into a paste or pound them using a pestle and mortar.

Step 2

Slowly drizzle the rapeseed (canola) oil into the paste, whisking continuously until you have a smooth emulsion. Cover the chicken inside and out with the marinade and allow to marinate for 8 hours or overnight. I carefully rub about half of the marinade under the skin but don't worry if you can't be bothered.

Step 3

Set up the barbecue for indirect cooking.

Step 4

Drink half the can of beer or lager and add a teaspoon of the marinade from the chicken dish to the can. The beer might foam up when you add the marinade, but that isn't a problem.

Step 5

When your barbecue is good and hot, you're ready to cook. If you have a thermometer, aim for a cooking temperature of 190-200°C (375-390°F). Place the chicken on the beer can and stand it directly on the barbecue on the side with no coals. Cover and cook for about 1-1¼ hours until the chicken is cooked through and the juices run clear when stuck with a knife in the thigh. You can't be too careful with chicken so if you have a meat thermometer, check that your chicken is 82°C (180°F).

When cooked through, transfer to a serving plate and cover with foil to sit for about to minutes before serving.