Whole roast masala chicken



Savour in some delicious butter chicken.

By Food24 July 07 2016
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (17)

1.8 kg chicken
For the yogurt marinade:
500 g yoghurt — full-fat, plain
6 garlic — large cloves, crushed
2 cm fresh ginger — grated
1/2 Tbs chillies — powder
1 tsp turmeric — ground or fresh, grated
For the masala butter:
100 g butter — softened
1 1/2 Tbs garam masala
1 Tbs coriander — ground
1/2 Tbs cumin — ground
1 tsp chilli powder
1 tsp cinnamon — ground
1 tsp cloves — ground
1 tsp black pepper — freshly ground
1/2 tsp turmeric — ground
2-3 garlic — large cloves, crushed
1 cm fresh ginger — peeled, grated
Tap for ingredients
Tap for ingredients

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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.