Ingredients
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1 (2 1/2 lb) chicken
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1 large lemon, juice of
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1 tablespoon mint
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2 teaspoons salt
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2 teaspoons cayenne pepper
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2 teaspoons sambal oelek or 2 teaspoons chili paste
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1 teaspoon paprika
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1 tablespoon garam masala
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2 teaspoons garlic powder
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1 tablespoon fresh ginger, grated
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2 teaspoons turmeric
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red food coloring
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1 tablespoon vegetable oil
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1 teaspoon ground black pepper
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1 cup cooking yoghurt (8% fat) or 1 cup drained standard yoghurt
Instructions
- Mix spices and lemon juice.
- Add yoghurt.
- Color with coloring to make an intense red/purple color.
- Add oil.
- Skin the chicken and tie it up nicely.
- Make deep incisions all over the thighs and breasts.
- Put the chicken together with the marinade in a tight plastic bag and massage the marinade with your hands into the incisions.
- Keep refrigerated for at least 4 but preferably 12-24 hours, turning the bag now and then.
- Roast the chicken for 30 minutes in 200 deg C/400 deg F oven with grill, turning often and patting with any marinade left in the bag.
- Raise the temperature to maximum and roast for another 20 minutes. The chicken should be well browned and almost black burnt in color.
- Serve with lemon or lime wedges either as an appetizer on lettuce leaves or as a main course with rice. In either case, standard yoghurt serves as sauce.