Indian Spiced Roast Chicken with Coriander & Mint Raita by Fab Food 4 All #chicken #curried #roast #chapatti #raita
5 from 13 votes
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Indian Spiced Roast Chicken with Coriander & Mint Raita

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.
Course dinner, Lunch
Cuisine Indian
Keyword #wrap, Indian, roast chicken, street food
Prep Time 25 minutes
Cook Time 1 hour 42 minutes
Resting time 10 hours
Total Time 2 hours 7 minutes
Servings 4 people
Author Camilla Hawkins

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

  1. 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.
  2. 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).
  3. 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).
  4. 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.
  5. Cover the chicken and place in fridge for 10 - 12 hours or overnight (up to 24 hrs).
  6. The next day, preheat oven to 190°C, fan 170°C or gas mark 5.
  7. 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.
  8. 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.
  9. 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.
  10. Leave to rest under foil for 10 minutes before serving.
  11. 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.

Recipe Notes

For a smaller or larger chicken just adjust the cooking time according to the supplier’s instructions.