Every Sunday I cook a chicken.
The idea being that not only do we have a delicious roast dinner on a Sunday, but I can make enough bone broth to last us the whole week.
(FYI: if you make your own broth, consider adding a few whole cloves. It’s delicious)
But chicken, week in and week out, can get pretty boring.
So last Sunday I gave it an Indian inspired twist by blending a paste of coriander, ginger, garlic and garam masala and rubbing it into the meat before cooking.
It smelt heavenly (the whole house stank of spicy indian chicken…in a good way) and tasted even better.
Be warned though – this is pretty spicy. If your tastebuds are delicate you might want to ease up on the chillis, or at least take out the seeds.
Whole Roasted Masala Chicken
*adapted from Madhur Jaffrey
- 4 tbsps lemon juice
- 2 tbsps root ginger
- 2 cloves garlic
- 2 green chillis
- 1/2 tsp sea salt
- 1 tsp ground coriander/cilantro
- 1 tsp garam masala
- 1/4 cup butter, melted
- 1 3lb 12 oz chicken
- Blend together all the ingredients (apart from the chicken obviously, and the butter) in a food processor until it forms a paste.
- Score the chicken and brush all over with the butter. Season. Rub the paste into the bird. Set aside for 30 minutes.
- Wrap the chicken in foil and roast at 400 for an hour.
- Unwrap the foil to expose the bird, baste with the juices and cook for a further 15 minutes until the skin is crispy.
- Pierce the skin. If the juices run clear the chicken is done. Remove from oven and let rest for ten minutes before cutting and serving.