Marinade your chicken for anything from 2-24 hours for yummy alterative to your usual roast chicken.
PREP TIME 15 minutes
COOK TIME 50 minutes
YIELD: 4 SERVINGS
- 1 whole chicken, washed and patted dry
- 1 tablespoons ginger paste
- 1 tablespoon garlic paste
- 1 lemon
- 1 onion, halved
- 2 teaspoons salt
- 1 teaspoons ground cumin
- 2 teaspoons ground corriander
- 2-3 teaspoons red chilli powder
- 2 teaspoons coarse ground black pepper
- 1 teaspoons garam masala
- Half a teaspoon turmeric
- 4 tablespoons butter, softened
Get your roasting dish and mix all the masala ingredients into the butter (except the lemon and onion).
Rub the mixture all over the chicken and under the breast skin. Cut the lemon in half and place inside the chicken cavity. Leave to marinade for a minimum of 2 hours up to 24 hours.
When you’re ready to cook, pop the chicken on top of the onion and bake for about 90 minutes at 170 degrees (adjust time according to weight of chicken). I cook the chicken breast side down for the first 40 minutes to retain juiciness.
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