Whole roast masala chicken

Savour in some delicious butter chicken.
 
roast chicken, masala, recipe
Image by:
Recipe from: 7 July 2016

 
 

Ingredients

 
  • 1.8
    kg
    chicken
  • For the yogurt marinade:
  • 500
    g
    plain full fat yoghurt
  • 6
    fat cloves garlic, crushed
  • 2
    cm
    piece ginger, peeled and finely grated
  • 1/2
    Tbs
    chilli powder
  • 1
    tsp
    turmeric or 2cm fresh, peeled and finely grated
  • For the masala butter:
  • 100
    g
    softened butter
  • 1 1/2
    Tbs
    garam masala mix OR make your own :
  • 1
    Tbs
    ground coriander
  • 1/2
    Tbs
    ground cumin
  • 1
    tsp
    hot chilli powder (or to taste)
  • 1
    tsp
    ground cinnamon
  • 1
    tsp
    ground cloves
  • 1
    tsp
    freshly ground black pepper
  • 1/2
    tsp
    ground turmeric
  • 2-3
    fat cloves garlic, crushed
  • 1
    cm
    piece ginger, peeled and grated
 
 

Method

 
Mix the yoghurt with the other marinade ingredients.

Place the chicken in a large freezer bag and spoon the yoghurt over the chicken and into its cavity.

Leave for at least two hours but ideally overnight, in the fridge turning occasionally.

Mix the butter with the spices, garlic and ginger.

Preheat the oven to 200 degrees C.

Remove the chicken and leave to sit at room temperature for about 45 minute.

Remove the chicken from the marinade and wipe off the excess.

Carefully make a pocket underneath the skin of the breast by slipping your fingers in between the skin and the flesh and loosen the skin over the legs and thighs.

Spread the masala butter underneath the skin, down over the legs, thighs and breast on both sides.

Spread the remaining butter on top of the skin and sprinkle with sea salt and place on a roasting tray.

Roast the chicken for one hour and 10 minutes, basting with the butter a few times.

Cover the chicken lightly with foil if it browns too dark.

When it is cooked, the juices between the leg and the rest of the bird should run clear, with no trace of pink.

Cover the bird with a double layer of foil and leave to rest for 15 minutes before serving with the cooking juices.

Serve with roast potatoes, plain yoghurt, fresh coriander and naan bread.

Reprinted with the permission of Heinstirred. To see more click here.

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Read more on: recipe  |  roast chicken
 

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