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Chicken

Indian spiced roast chicken

title

A new take on the classic roast chicken. Enjoy this Indian spiced dish with raita and vegetables for a lower-carb roast dinner.

Recipe: Indian spiced roast chicken

Prep and cooking time: 1 hour 15 mins

Serves: 4

Ingredients

  • 1 whole chicken, large
  • 1 onion, 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
  • 1 inch of ginger, minced to a paste
  • 1 handful coriander, roughly chopped

Method

  1. Preheat the oven to 200°C/180°C fan.
  2. To prepare the chicken, loosen the skin over the chicken breast using a knife to get between the breast meat and the skin.
  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.
  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.
  5. Scatter the onions around the chicken.
  6. Cover the chicken with foil for the first 40 minutes of baking.
  7. Take the foil off and roast for a further 20 minutes so the skin crisps up – be careful not to burn it though.
  8. Garnish with coriander leaves and serve with cabbage, green beans and raita.

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