Garam masala roasted chicken


Prep time
1h

Cook time
40min

Serves
4
For many of us, garam masala is a pantry staple. Use these rich spices to add exotic flavour to roasted chicken.
Ingredients:
For the chicken- 1 x 7cm piece fresh ginger, finely grated
- 2 cups (500ml) double cream yoghurt
- juice of 1 lemon
- ¼ tsp cayenne pepper
- 2 Tbsp (30ml) garam masala
- 8 chicken thighs and drumsticks
- 2 tsp (10ml) salt
- 3 Tbsp (45ml) oil
- ½ small onion, finely chopped
- 1 tsp (5ml) fresh ginger, grated
- zest of 1 lemon
- juice of ½ lemon
- 1 mild red chilli, cut into thin rings and seeds and white membranes removed
- a handful fresh coriander, roughly chopped
- 2 tsp (10ml) garam masala
- ¾ tsp salt
- ½ cup (125ml) double cream yoghurt
- poppadums
Method:
- Pre-heat the oven to 220°C.
- Mix the ginger with the yoghurt in a bowl. Add the lemon juice, cayenne pepper and garam masala. Mix well.
- Season the chicken with 1 teaspoon of salt and place the pieces in a large, resealable plastic bag or a plastic container with a lid. Add the yoghurt mixture and gently shake the bag or sealed container to combine. Leave to marinate for 30 minutes at room temperature or refrigerate for up to 4 hours.
- Place the chicken pieces in a roasting pan, drizzle with oil, and sprinkle with the remaining salt. Toss to coat. Bake the chicken for about 35–40 minutes.
- In the meantime, mix the onion, ginger, lemon zest and juice, chilli rings, coriander, garam masala and season.
- Pour the yoghurt into a serving bowl.
- Arrange the chicken on a platter and serve with the onion and ginger condiment, yoghurt and poppadums.