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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 3 |
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This recipe is from the BBc's Saturday Kitchen . It goes well with spicy potatoes and coriander chutney. When I made this, I played around with a bit of the ingredients such as chili powder as I like it a bit spicy. Ingredients:
1 (1 1/2 kg) whole chickens |
4 tablespoons unsweetened natural yoghurt |
1 teaspoon garam masala |
4 tablespoons single cream |
2 tablespoons medium-hot paprika |
1 teaspoon medium-hot chili powder |
1 teaspoon ground cumin |
2 tablespoons lemon juice |
2 tablespoons vegetable oil |
1 teaspoon salt |
1/2 teaspoon turmeric |
1 tablespoon tomato puree |
4 garlic cloves, crushed |
2 teaspoons peeled and finely grated gingerroot |
Directions:
1. Prick the chicken all over and make a few slits about 2cm/3/4in long on the skin.
2. Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin.
3. Cover and refrigerate for eight hours or overnight.
4. Preheat the oven to 180°C/350°F/Gas 4.
5. Place the chicken in a roasting tin and cover with foil.
6. Roast in the centre of the oven for one hour and 30 minutes.
7. Halfway through cooking, baste with a little of the marinade.
8. Remove chicken from the oven and leave in a warm place to rest for 20 minutes.
9. Carve and serve either hot or cold.
10. My tips -.
11. *** Have not included time taken to marinate as it is best to leave it overnight***.
12. ***I roasted my chicken in the oven for 40 minutes and once when done, I put it under the grill/broiler and roasted it.***.
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