Description
Marinated in yogurt and spices, this roasted chicken is incredibly flavorful. Serve with roasted potatoes and naan for a complete meal.
Ingredients
Units
Scale
- 4 lbs (1814 g) chicken
- 17.6 oz (500 g) plain full fat yoghurt
- 6 cloves garlic
- 2 cm piece ginger
- 1/2 tbsp chilli powder
- 1 tsp turmeric
- 3.5 oz (100 g) softened butter
- 1 1/2 tbsp garam masala mix
- 1 tbsp ground coriander
- 1/2 tbsp ground cumin
- 1 tsp hot chilli powder
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp freshly ground black pepper
- 1/2 tsp ground turmeric
- 2-3 cloves garlic
- 1 cm piece ginger
Instructions
- Mix the yoghurt with the other marinade ingredients.
- Place the chicken in a large freezer bag, spoon the yoghurt over the chicken and into its cavity, and leave for at least two hours, ideally overnight, in the fridge, turning occasionally.
- Mix the butter with the spices, garlic, and ginger.
- Preheat the oven to 392°F (200°C).
- Remove the chicken and leave to sit at room temperature for about 45 minutes.
- Remove the chicken from the marinade and wipe off the excess.
- Carefully make a pocket underneath the skin of the breast by slipping your fingers between the skin and the flesh; loosen the skin over the legs and thighs.
- Spread the masala butter underneath the skin, down over the legs, thighs, and breast on both sides.
- Spread the remaining butter on top of the skin, sprinkle with sea salt, and place on a roasting tray.
- Roast the chicken for one hour and 10 minutes, basting with the butter a few times.
- Cover the chicken lightly with foil if it browns too dark.
- When cooked, the juices between the leg and the rest of the bird should run clear, with no trace of pink.
- Cover the bird with a double layer of foil and leave to rest for 15 minutes before serving with the cooking juices.
- Serve with roast potatoes, plain yoghurt, fresh coriander, and naan bread.
Notes
- For a richer flavor, marinate the chicken overnight.
- To prevent burning, loosely tent the chicken with foil during the last 20 minutes of roasting.
- Leftover chicken can be shredded and used in salads or sandwiches for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 2
- Protein: 40
- Cholesterol: 150