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Indian-spiced roast chicken
Indian-spiced roast chicken
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Prep Time:
260 minutes
Cook Time:
65 minutes
Total Time:
325 minutes
Savor this flavorful Indian-spiced chicken with crispy roast potatoes and peas.
Ingredients:
  • 130g (1/2 cup) Greek-style yoghurt, plus extra, to serve
  • 1.6kg whole chicken, butterflied
  • 1kg desiree potatoes, halved or quartered
  • 18.20 gm extra virgin olive oil
  • 150g (1 cup) frozen peas, just defrosted
  • 2 long fresh green chillies, thinly sliced
  • 20.00 ml finely grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 2 tsp ground coriander
  • 2.40 gm sea salt flakes
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric
Instructions:
  • Make the spice mix by combining all the ingredients in a bowl, then place half of the mixture into a large ceramic dish.
  • Combine yoghurt with spice mix in dish, stirring well. Add chicken and coat evenly. Cover and refrigerate for 4 hours, or overnight for optimal flavor.
  • Boil the potato in a large saucepan for 15 minutes or until tender, then drain. Return the potato to the pan and mix in olive oil and the remaining spices.
  • Place a large baking dish in the oven and preheat to 220C/200C fan forced.
  • Place the potato in the hot baking dish and top with chicken. Roast for 45 minutes until the potatoes are crisp and chicken is cooked. Transfer to a serving platter. Add peas to the baking dish and bake for 5 minutes until heated through. Transfer to the platter, sprinkle with sliced chili, and serve with extra yogurt.

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