US
Indian spiced roast chicken
Prep and cooking time: 1hr-1hr 15mins
Complex carb portions, per serving: 0
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
Preheat the oven to 200°C/180°C fan.
To prepare the chicken, loosen the skin over the chicken breast using a knife to get between the breast meat and the skin.
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.
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.
Scatter the onions around the chicken.
Cover the chicken with foil for the first 40mins of baking.
Take the foil off and roast for a further 20mins so the skin crisps up – be careful not to burn.
Garnish with coriander leaves and serve with cabbage, green beans and raita.