Garam masala roasted chicken

Garam masala 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
For serving
  • 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.
Make your own garam masala: Mix 1 tablespoon ground cumin, 1 ½ teaspoons ground coriander, 1 ½ teaspoons ground cardamom, 1 ½ teaspoons ground black pepper, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon nutmeg. Store in a sealable glass jar and use as needed.