Indian Spiced Roast Chicken with Coriander & Mint Raita
User Reviews
5
Indian Spiced Roast Chicken with Coriander & Mint Raita
Description
Indian Spiced Roast Chicken with Coriander & Mint Raita features a whole free-range chicken marinated overnight in a spiced yogurt paste including ginger, garlic, tomato puree, lemon juice, turmeric, and chili spices. The marinade is carefully worked under the loosened breast skin and into slashes on the legs, which allows the flavors to penetrate the meat thoroughly. The chicken is then slow-roasted until tender and well-browned.
The coriander and mint raita is a simple yogurt-based sauce mixed with fresh coriander, lemon juice, mint sauce, and caster sugar, providing a refreshing counterpart to the warm spices of the chicken. Overall, the dish balances aromatic spices with creamy, herbaceous yogurt, resulting in tender, flavorful meat paired nicely by the cool raita and fresh sides like chapati and rocket leaves.
The recipe suggests adjusting roasting time for smaller or larger chickens according to supplier guidelines to ensure even cooking. The method includes loosening the skin carefully to apply marinade underneath without tearing, which helps maintain juiciness and depth of flavor in the finished roast chicken.
Ingredients
- 1.8 kg chicken free range
For the Indian Spiced Marinade
- 150 g Greek yogurt or plain yogurt, full fat
- 2.5 cm ginger root grated
- 1 tbsp tomato puree
- 4 garlic crushed, large cloves
- 1 tbsp lemon juice
- 1 tsp chilli powder hot or mild
- 1 tsp Turmeric
- ¼ cayenne pepper optional
- 1 tsp salt
- ½ red onion chopped, small
For the Coriander & Mint Raita
- 200 g Greek yogurt
- 3 tsp lemon juice
- 4 tbsp Coriander chopped
- 2 tsp mint sauce
- 2 tsp caster sugar
Serve with:
- 8 chapati
- rocket
- cherry tomato
- mango chutney
Instructions
- Start off by mixing all the spicy marinade ingredients in a small blender to form a paste. Leave out the cayenne if you don’t want extra heat.
- Next loosen the skin from around the chicken breast by snipping the membrane that connects the skin to the top of the chicken and use your hands to loosen all the way around the breast meat (reusable latex gloves are useful here).
- Then make slashes along the outside of chicken legs/thighs and make incisions into breast meat from under the skin (keeping the breast skin intact in order to get as much flavour into the chicken as possible).
- Rub the marinade all over the chicken, pour under the skin working into the cuts and also pour some into the cavity and spread evenly.
- Cover the chicken and place in fridge for 10 - 12 hours or overnight (up to 24 hrs).
- The next day, preheat oven to 190°C, fan 170°C or gas mark 5.
- Place chicken in a roasting tray and roast for 1 hour and 42 minutes, covering loosely with foil after about 45 minutes when the skin has turned crispy and golden.
- Meanwhile make the Coriander & Mint Raita by mixing the Greek yogurt, lemon juice, chopped coriander, mint sauce and caster sugar together in a bowl. Then place in fridge until required.
- Once the chicken has finished roasting check that juices run clear when a fork is inserted into thigh area or that that temperature reaches 74°C on a food thermometer.
- Leave to rest under foil for 10 minutes before serving.
- Serve sliced with warmed chapattis, rocket, cherry tomatoes, coriander & mint raita and mango chutney for an Indian street food experience. Alternatively serve hot or cold with salads.
Notes
- Adjust cooking time based on the size of the chicken according to supplier guidance.
- Use gloves when loosening the chicken skin to make marinating under the skin easier and cleaner.
- Cover chicken loosely with foil after about 45 minutes of roasting to avoid over-browning.
User Reviews
Overall Rating
5
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