- Gluten-free
- High-protein
- Lower-carbohydrate
A delicious alternative to a traditional roast chicken.
Ingredients
Serves: 4
- 1 large whole chicken
- 1 onions, quartered
- 2 tbsp extra virgin olive oil
- 40g plain yoghurt
- 2.5 tbsp Garam Masala
- 1 tbsp tomato paste/puree
- 1/2 tsp chilli powder
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp salt
- 3 cloves garlic, minced to a paste
- 2cms ginger, minced to a paste
- 1 handful coriander, roughly chopped
Method
Step 1
Preheat the oven to 200°C/180°C fan.
Step 2
To prepare the chicken, loosen the skin over the chicken breast using a knife to get between the breast meat and the skin.
Step 3
To make the spice paste, combine the remaining ingredients (except the fresh coriander) in a bowl and mix well. Adjust the spice paste with more or less chilli powder to suit your tastes.
Step 4
Place the chicken in a roasting tin. Rub 2-3 tbsp of the spice mix under the skin and the rest all around the chicken.
Step 5
Scatter the onions around the chicken.
Step 6
Cover the chicken with foil for the first 40mins of baking.
Step 7
Take the foil off and roast for a further 20mins so the skin crisps up , be careful not to burn.
Step 8
Garnish with coriander leaves and serve with cabbage, green beans and raita.
