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Chicken in Lemon and Yoghurt

By

For Frances and Ben, in anticipation of your first visit to see us in Hereford - can't wait and have practised this recipe several times!

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Rate this recipe 4/5 (20 Votes)

Ingredients

  • Ingredients:
  • * I chicken
  • skinned
  • * 2 tsp paprika
  • * juice of 3 lemons
  • * 1 tsp saffron strands
  • * 2 tbsp hot water
  • * 4 tsp coriander seeds
  • * 2 tsp cumin seeds
  • * 1 tsp ground turmeric
  • * 1/4 tsp chilli powder
  • * 2 tbsp garam masala
  • * 3/4 pt natural yoghurt
  • * 2 tbsp oil
  • * 5 cloves garlic
  • * 2.5 cm ginger root
  • chopped
  • * 1 green chilli
  • chopped
  • Method:
  • Cut slits all over the chicken and put it into a generous sized baking tin. Rub with salt and paprika and squeeze the lemon juice over. Leave to marinate for 30 mins. Meanwhile soak the saffron strands in the hot water for 15 mins.
  • Dry roast the coriander and cumin seeds
  • turmeric
  • chilli powder and garam masala for 1 min. Purée the yoghurt
  • oil
  • garlic
  • ginger
  • chilli
  • saffron + water and dry spice mix in a blender. Spread this mixture over the chicken
  • cover with foil and leave to marinate in the fridge overnight or longer if you want.
  • Heat the oven to 200 C/ 400 F/ gas mark 6. Remove the foil from the chicken and re-baste with the marinade. Roast the chicken in the pre-heated oven for 15 mins
  • then lower the temperature to 180 C/ 350 F/ gas mark 4
  • and cook for another 30 mins or until the chicken is cooked through.
  • Yum yum!

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Method:

Cut slits all over the chicken and put it into a generous sized baking tin. Rub with salt and paprika and squeeze the lemon juice over. Leave to marinate for 30 mins. Meanwhile soak the saffron strands in the hot water for 15 mins.




Dry roast the coriander and cumin seeds, turmeric, chilli powder and garam masala for 1 min. Purée the yoghurt, oil, garlic, ginger, chilli, saffron + water and dry spice mix in a blender. Spread this mixture over the chicken, cover with foil and leave to marinate in the fridge overnight or longer if you want.




Heat the oven to 200 C/ 400 F/ gas mark 6. Remove the foil from the chicken and re-baste with the marinade. Roast the chicken in the pre-heated oven for 15 mins, then lower the temperature to 180 C/ 350 F/ gas mark 4, and cook for another 30 mins or until the chicken is cooked through.




Yum yum!

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