Tandoori style roasted Korean chicken
The other night I had a conversation about fusion cooking. Where does it start and there really aren’t any limits to what you can do. Keeping that in mind I decided to change my plans for a traditionally roasted chicken and do something new.
I had a tub of low fat yoghurt and in my special ingredients drawer I had a bag of hot Korean chilli paste. I bought it when I went to see friends in New Malden, London. For those who don’t know New Malden in London has the largest congregation of Koreans outside of (South) Korea. There are some amazing restaurants and I went shopping in a Korean supermarket. I bought all that I could carry and wished I had brought the car! Instead I popped in on the way to see my friends down the pub. I got some true goodies and this paste was one of them.
Korean yoghurt marinade
preparation time 2 minutes
cooking time 0 minutes
serves 1 chicken
4 dl or 2 cups of low fat yoghurt
2 tbsp Korean hot chilli paste
2 large garlic cloves, crushed
Mix all of the ingredients and cover the chicken and let marinade for up to 24 hours.
To avoid cooking the chicken whole, taking a long time and potentially burning the yoghurt marinade I decided to spatchcock the chicken. The weather was so lovely I meant to put the chicken on the barbecue but at the end of the first glorious summer day some dark clouds arrived and I decided to cook the chicken in the oven.
I found this recipe for Tandoori chicken cooked in the oven, traditionally cooked in a clay oven but with none at hand I thought I would try to cook it this way. I am actually not sure if there are any Korean recipes calling for a yoghurt marinade but in the spirit of fusion food I thought I would give it a go.
I cooked the chicken according to the instructions and it turned out to be absolutely perfect.
I sprinkled over coriander, spring onions and served the chicken with lemon wedges and a bulgur wheat salad.
The skin was crispy, and the meat was incredibly moist. The marinade was delicious and this is a keeper!
I am bringing this fusion dish to the fusion foodie party Fiesta Friday! It is hosted by the lovely Angie, a master at cooking and writing, come and join us or have a look! This week she has two great co hosts, Kalia, GF Life 24/7, and Laureana, Life Diet Health.