Indian roast chicken

Indian roast chicken

I’m always looking for variations on the traditional roast chicken. Now, don’t get me wrong, a classic roast chicken is delicious and can’t be beat, but sometimes a change can be nice. In this case, I used a variety of flavoursome indian spices to create a spicy yoghurt marinade which is basted straight onto the bird throughout cooking. By golly it was good!


1 medium to large roasting chicken

1 cup low fat natural yoghurt

1 tsp garam marsala

1 tsp tumeric

1 tsp ground cumin

1 tsp garlic powder

1 tsp smoked paprika

2 tsps coriander leaf

2 tsps mild curry powder

1 lime, halved




Preheat your oven to 180˚C. Place your chicken into a deep roasting dish and season the skin and cavity with salt and pepper. Half the lime in two and place into the cavity. Mix the yoghurt and spices together in a small bowl to make the marinade. Using a basting brush, generously coat the chicken thoroughly with the marinade. Cover the chicken loosely with foil and put into the oven. Cook the chicken, basting with the marinade every 30 minutes or so, then removing the foil for the last 20 minutes. My chicken took 2 hours and 10 minutes to cook but as a general rule, you need to cook the chicken for 25 minutes per 500g, plus an extra 25 minutes. The juices should run clear when a skewer is inserted into the thickest past of the thigh.

When the chicken is cooked, remove from the oven, cover loosely with foil and leave to rest for 15-20 before carving. This chicken is delicious served up with mango chutney and homemade pitas or flatbreads (click here for my flatbread recipe).

Serves 4 with leftovers.

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