Indian Roast Chicken

There is not a week goes by that chicken, in some form, is not eaten in our house and one of our favourites is whole roast chicken.  Sometimes though it’s nice to mix it up a bit and try something a little different, so, inspired by a cooking programme I watched on Indian food with a western twist, I cooked up an Indian Roast Chicken.

This recipe is the type of Indian food I enjoy – not too hot and spicy but with the warm aromatic spicing and a touch of chilli heat which you can turn up or down depending on your chilli tolerance level!

Indian Roast Chicken

1 whole 1.8 kg Chicken 


2 tbspn Olive Oil

1/2 cup Greek Yoghurt

8 large Garlic Cloves

25gm Peeled Ginger

3 tspn ground Cumin

1 tspn Turmeric

2 – 4 green Chillies

2 tbspn Lemon Juice

2 tspn Salt

Ground Black Pepper to taste

Combine all the marinade ingredients in a jug and blend with a stick blender.  Create pockets between the skin and chicken breasts with your fingertips and pour in some of the marinade and then pour the rest of the marinade over the chicken and massage into the skin.  Leave to marinade for at least an hour but preferably overnight in the refrigerator.

Preheat the oven to 180 deg C and roast the chicken for 1.1/2 hours or until the juices run clear.   Baste with the pan juices, then cover and rest for up to half an hour.

I served this with black rice and steamed broccoli.  Very tasty and a nice change from the usual roast chicken.  If you feel like Indian but don’t fancy a curry, give this east meets west a whirl.

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