Indian Roast Chicken Ingredients »»
125 ml yoghurt, whisked
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1 inch ginger, grated
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4 cloves garlic, minced
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1 tsp cumin powder
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1 tsp coriander powder
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1/2 tsp chili powder
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1/2 tsp turmeric powder
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1/2 tsp garam masala
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2 tbsp tomato paste
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zest of 1 lemon
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juice of 1 lemon
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60 ml sunflower oil
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1.3 kg whole chicken
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2 handfuls curry leaves
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2 cucumbers
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1 packet wild rucola
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2 tbsp olive oil
Sukaina Rajabali sipsandspoonfuls.com
Method 1. Preheat the oven to 180 C. 2. Mix the first 12 ingredients in a bowl and coat the chicken thoroughly. Stuff the cavity with curry leaves and tie the legs with bakers twine. 3. Place on a baking tray and roast for 30 mins. 4. Add 250 ml water to they tray, mixing all the juices in the tray and baste the chicken. Roast for a further 90 minutes (or until thigh juices run clear when tested with a skewer), basting every half hour. You can add more water if there is no basting sauce left in the meanwhile. Remove the chicken and play on a clean tray, covering with foil, and leave to rest. 5. Prepare the salad by shaving the cucumber with a peeler lengthways using a vegetable peeler. Place in a bowl of cold water and ice for 10 minutes to allow it to crisp up. Drain and toss it with the rucola and olive oil. Season with salt and pepper and serve immediately with the chicken. 35