Ingredients
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1 (1 1/2 kg) whole chickens
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4 tablespoons unsweetened natural yoghurt
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1 teaspoon garam masala
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4 tablespoons single cream
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2 tablespoons medium-hot paprika
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1 teaspoon medium-hot chili powder
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1 teaspoon ground cumin
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2 tablespoons lemon juice
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2 tablespoons vegetable oil
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1 teaspoon salt
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1/2 teaspoon turmeric
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1 tablespoon tomato puree
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4 garlic cloves, crushed
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2 teaspoons peeled and finely grated gingerroot
Instructions
- Prick the chicken all over and make a few slits about 2cm/¾in long on the skin.
- Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin.
- Cover and refrigerate for eight hours or overnight.
- Preheat the oven to 180°C/350°F/Gas 4.
- Place the chicken in a roasting tin and cover with foil.
- Roast in the centre of the oven for one hour and 30 minutes.
- Halfway through cooking, baste with a little of the marinade.
- Remove chicken from the oven and leave in a warm place to rest for 20 minutes.
- Carve and serve either hot or cold.
- My tips -.
- *** Have not included time taken to marinate as it is best to leave it overnight***.
- ***I roasted my chicken in the oven for 40 minutes and once when done, I put it under the grill/broiler and roasted it.***.