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.
Kate - Gluten Free Alchemist
Ooohhh…. that’s making my mouth water….. I should remember not to look at yummy food photos when I’m hungry. Loving the marinade ingredients and the idea of slathering it all over a roasting chicken! x
Camilla
Thank you Kate, yes the marinade worked so well especially as it went under the skin and into the slashed chicken:-)
Candace
Certainly loving the sound of this. Never thought to roast a whole chicken. We always have diced chicken when I make an indian dish
Camilla
Thank you Candace, it makes a lovely change especially with summer upon us:-)
Himanshu Negi
Roasting is good idea to put a new spin on such a traditional Indian recipe! I’m sure I’ve never had chapattis before!!
Camilla
Thanks Himanshu, I hope you get to try them soon!
Jack Smith
I just found this recipe through a friend on Pinterest last week, and made it for the first time tonight. I is awesome! My wife and I both loved it! Thank you so much – now I have a new way to roast chicken!
Camilla
Yay, so glad you like it:-)
Janice
What a great idea to spice up a roast chicken, great fun to eat it in a chapatti, like a wrap!
Camilla
Thanks Janice, eating food in a wrap is always a fun occasion:-)
Becca @ Amuse Your Bouche
Such a good idea to put a new spin on such a traditional recipe! I’m actually not sure I’ve ever had chapattis before!!
Camilla
Thank you:-) Wow Becca, they’d be great for an Indian veggie based dish too:-)
All That I'm Eating
Oh this looks so good! What a great alternative to a traditional Sunday roast, perfect for the warmer weather too!
Camilla
Thank you so much, it really is perfect for summer:-)
Pavani
That is such a colorful and delicious looking meal. Love your presentation and the clicks are just amazing. Wraps with that lovely chicken and other accouterments sounds just yummy.
Camilla
Thank you so much Pavani, it really is a delicious meal:-)
Natalie
This chicken looks absolutely perfect. Oh my look at that beautiful colour. I love all the spices you used in here. I bet this taste beyond amazing. I’m saving this for my next family dinner.
Camilla
Thank you so much Natalie:-)
Claire Jessiman
Love the sound of this! Great for warmer months when a full blown roast seems like too much. We had BBQ yesterday!
Camilla
Thank you Claire, yes no-one want to build up a head of steam in the kitchen on a hot day so this recipe was made with that in mind:-)