Ingredients
Ingredients for marinating chicken
- 1 small chicken skin removed and cleaned
- ½ cup tomato paste
- 2 tablespoon ginger garlic paste
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon garam masala
- 1 and ½ tablespoon natural yoghurt
- 1 teaspoon red chilli finely chopped (optional)
- 1 whole lemon
- Juice of 2 lemons
- Coriander leaves to garnish optional
Ingredients for Gravy
- 2 small onions diced
- 1 teaspoon plain flour
- 1 cinnamon stick
- 4 - 5 cloves
- ½ cup Worcestershire sauce
- ¼ cup white vinegar
Instructions
- Pat dry chicken with a paper towel and score the legs. Keep the chicken aside.
- In a deep bowl, combine tomato paste, ginger garlic paste, ground cumin, ground turmeric, ground coriander, garam masala, red chilli, lemon juice, and yoghurt. Mix well to form a smooth paste. Now rub the paste evenly all over the chicken. Marinate overnight.
- Cook the lemon separately and keep aside.
- Jamie used a wood fired oven to roast the chicken. As I don’t have access to one, I used a regular oven preheated to 200 degree Celsius.
- Grease a roasting pan and line with baking paper. Now combine all the ingredients for gravy in the pan. Lay the chicken on a wire rack placed on top of the roasting pan. Also remember to the place the cooked lemon inside the chicken. Transfer chicken to the oven and bake for 11/4 hours. Once the chicken is cooked, remove from oven and garnish with coriander leaves.
- Serve with gravy, bombay roast potatoes, pappadums & crunchy salad
Notes
If you are not in the mood for a roast, why not use the same ingredients to marinate small pieces of chicken. I’m pretty sure that it’ll be as delicious as the whole roast chicken.
Nutrition
Serving: 1g | Calories: 257kcal | Carbohydrates: 39g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 264mg | Fiber: 6g | Sugar: 19g