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Christmas Special Indian Inspired Chicken Roast

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Rate this recipe 3.3/5 (96 Votes)

Ingredients

  • One free-range chicken about 1 kg
  • Three to four medium sized potatoes
  • Two tea spoons of olive oil
  • Two to three cloves of garlic
  • Half an inch of ginger
  • One teaspoon of turmeric powder
  • Half a teaspoon of paprika
  • Four table spoons of yogurt
  • Salt to taste
  • One lime
  • one half to go inside the chicken and the other cut into wedges
  • Five to six mint leaves and a handful of cilantro finely chopped
  • Half a teaspoon of sugar
  • One tablespoon plain flour
  • 250 ml chicken stock using a cube

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Bring out the chicken from the fridge at least an hour before roasting

Pre-heat the oven at 180 degree centigrades

Step 2

Finely mince the ginger and the garlic. In your mortar add one teaspoon of oil and add the minced ginger and garlic, keep aside for later use

Step 3

Scrub the potatoes, cut them in halves, do not bother with peeling them and set the roasting tin with the potatoes on the side, keeping the centre space for the chicken

Chop the herbs and keep aside in two piles for later use

Step 4

By now the ginger and the garlic will have further softened, using a pestle make a rough paste

Add the yogurt and the rest of the oil, one heap of spices, herbs and the salt & sugar, mix well. Taste the marinade a little and adjust the seasoning if needed

Step 5

Slather the chicken with the marinade and place it in the roasting tin. If needed place the chicken on some sliced pieces of onion so that the bird can get roasted evenly

Put half of lime inside the bird

Step 6

Roast the bird for fifty minutes to an hour, an easy way to check whether the roast is done, is to pierce a knife in the thigh, if the juices run clear the bird is ready

While lifting the bird from the tin, make sure that the juices inside the cavity of the bird pour into the tin

Step 7

Rest the bird for about 15 minutes before serving. Make the gravy while the roast is resting

Place the roasting tin on low flame, scrape the marinade which has dripped to the bottom of the tray, add the flour and mix well. Add the chicken stock and squeeze in a teaspoon of lime juice and a pinch of paprika. Season and bring the gravy to a boil. Strain and pour in a jug

Step 8

Garnish the roast and the potatoes with herbs, lime wedges and serve with the gravy

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