In association with ScS
Indian Spiced Roast Chicken with Coriander & Mint Raita is a great way to ring the changes. Marinated in a heady mix of chilli, turmeric, cayenne pepper, root ginger, lemon juice and yogurt this roast chicken really packs a punch and is great for serving in chapattis for a delicious Indian street food experience.
When ScS, the sofa and carpet specialist, asked me to think of an alternative to the traditional Sunday roast my mind immediately turned to an Indian street food theme and so I came up with this Indian Spiced Roast Chicken with Coriander & Mint Raita. Apparently, the number of families enjoying a Sunday roast together is on the decline and I have to admit we have fewer than we did years ago. I think we all lead such busy lives, juggling work and family commitments that it isn’t always possible to have Sunday roast.
However, if your family is simply bored of the traditional Sunday roast or you want to prepare something that’s a bit quicker (cutting out that veg prep and cooking), then I think you could mix things up with my Spiced Roast Chicken with Coriander & Mint Raita. Served in chapatis along with mango chutney, rocket and cherry tomatoes it’s also a far lighter way to enjoy a roast dinner now that summer is on its way!
My kids love making their own wraps at the table and it always makes for a more fun occasion with no need for knife and fork etiquette. I’ve probably lost count of the times I’ve said “that’s not how you hold a fork” or “put your knife and fork in the correct hands”, so all that palaver is eliminated! If your family is anything like mine, then I’m sure they’ll enjoy this Indian street food style meal and it might even earn you some street cred or whatever the latest street slang is!
So how do you make the Indian Spiced Roast Chicken? Well it couldn’t be simpler, you simply blend up all the delicious marinade ingredients which include yogurt, lemon juice, ginger, garlic, chilli, turmeric and optional cayenne (for those who like things hot). Then you work the marinade all over the chicken including under the skin, into the slashes that you make and inside the cavity (reusable latex gloves come into their own here). It’s amazing how the flavour really penetrates the whole chicken! We like things hot in our family so I added cayenne pepper for an extra kick along with hot chilli powder but if you have young children I would use mild chilli powder and leave out the cayenne or you could even use mild curry powder.
We loved my Indian Spiced Roast Chicken with Coriander & Mint Raita as they complimented each other so well with the heat from the chicken and the contrasting cool from the raita. You could just serve these with salads if you preferred but in chapatti wraps along with mango chutney, rocket and cherry tomatoes it really is something quite special. This is certainly a dish I’ll be making again as it’s so easy!
I do hope you try my Indian Spiced Roast Chicken with Coriander and Mint Raita and if you have leftover chicken like we did then you can turn it into Chicken Fiesta the following day (just scale down the recipe) which makes the most delicious filling for sandwiches! For more alternative Sunday roast ideas you might like:
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NB: Post commmissioned by ScS.
Indian Spiced Roast Chicken with Coriander & Mint Raita
- 1.8 kg free range chicken
For the Indian Spiced Marinade
- 150 g Greek yogurt or plain yogurt, full fat
- 2.5 cm piece root ginger grated
- 1 tbsp tomato puree
- 4 large cloves garlic crushed
- 1 tbsp lemon juice
- 1 tsp chilli powder hot or mild
- 1 tsp turmeric
- ¼ cayenne pepper optional
- 1 tsp salt
- ½ small red onion chopped
For the Coriander & Mint Raita
- 200 g Greek yogurt
- 3 tsp lemon juice
- 4 tbsp chopped coriander
- 2 tsp mint sauce
- 2 tsp caster sugar
- 8 chappattis
- cherry tomatoes
- mango chutney
- 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.