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.
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 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!
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 you make, and inside the cavity (reusable latex gloves come into their own here).
It’s amazing how the flavour 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.
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 prefer 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 as I’m sure you’ll love it.
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!
More Alternative Sunday Roast Recipes
Here are some more Sunday roast alternatives:
- Easy Greek Chicken with Potatoes
- Nut Roast (Vegan & Gluten Free)
- Jerk Pulled Pork & Watermelon Salad
- Cheesy Bean Roast (vegetarian)
Pin for later!
NB: Post commissioned by ScS.
Indian Spiced Roast Chicken with Coriander & Mint Raita
Ingredients
- 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
Serve with:
- 8 chappattis
- rocket
- cherry tomatoes
- 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.
Sandhya Ramakrishnan
Love all the spices that went in the marinade. That is a great looking roast chicken and the mint raita is a perfect pair to the spices. Looks great!
Camilla
Thank you Sandhya, the flavours did work so well together:-)
Heather
Beautifully spiced and I am always looking for more recipes to add mint to (my favorite flavor!) … perfect meal and easy to make!
Camilla
Thanks Heather, yes easy to make and so so tasty:-)
Tammy
I don’t normally cook with mint in savory dishes but I love the sound of this dish…what a wonderful blend of flavors and spices. I can only imagine how delicious this is! ^_^
Camilla
Thanks Tammy, the freshness of the mint works so well with the hot spice of the chicken:-)
swathi
This is perfect meal, I like the way you used Indian spices on the chicken. Also chicken roasted perfect. Coriander mint raita sounds perfect combo with chicken.
Camilla
Thanks Swathi, I love Indian spices, really bring food to life:-)
Kate - gluten free alchemist
Inspired! I love the idea of an Indian spiced roast chicken. And I adore mint raita…… which is of course the perfect cooling accompaniment. Yum! x
Camilla
Thank you Kate, it really is super tasty.
Marisa Franca
Wow!! The spices you are using are fantastic! I can almost taste the chicken. It has a beautiful color and I don’t think there would be anything left at our house. We like spicy and we like chicken — this will be a must make in the coming week.
Camilla
Thank you Marisa, it’s certainly spicy, I’m sure you’ll love it:-)
Veena Azmanov
I love anything Indian spiced and I love the color on this chicken. I am a person who loves cilantro and mint raita. Sounds so flavorful. Saving this for later.
Camilla
Thank you Veena, the marinade gives the chicken a wonderful colour as well as flavour.
Gloria
I love experimenting with Indian flavours. Look that that chicken!! Perfection for sure. Who needs to go out to dinner….when you can make this at home. OMG….I just want to dig in….and I am sitting here eating my breakfast.
Camilla
LOL thank you Gloria, yes this meal is better than many I’ve had out:-)
Claudia Lamascolo
I love new chicken dishes and the spices in this are new to me. I have never had an Indian meal or spiced dish like this one and very intrigued to try this. It surely looks wonderful and I bet smells fabulous!
Camilla
Thank you! Wow, you need to try some Indian cuisine, so good:-)
Corina Blum
This looks delicious! It’s actually one of the things I’ve been planning to make for my blog recently but haven’t got round to it yet. I do agree that it;s harder and harder to have a Sunday lunch together – we often want to go out and do things at the weekend so it’s easier to prepare quick meals rather than a roast which does take a little time.
Camilla
Thank you Corina, you’re the second person to say this! #hivemind Yes years ago a Sunday roast was a matter of fact but times change so they happen less these days!