Perfect paired with a dry pinot gris although a chilled rose is a good palate refresher.
- Combine the tandoori paste, honey and yoghurt.
- Place the chicken on a rack and paint both sides with the tandoori mixture. Marinate for about 30 minutes.
- Preheat the oven to 180°C. Line a roasting pan with foil.
- Place the chicken on the rack — breast-side up — in the pan. Roast for about 45 minutes or until cooked, brushing occasionally with the marinade.
More roast meals from Jan