Angry Roast Chicken
5m prep 1h 20m cook 5h ready
A succulent whole roast chicken marinated in a spicy tandoori yogurt rub, then roasted until tender and vibrant red. Served with fenugreek fries and rotis for a dramatic sharing dish.
Ingredients
- 1 whole chicken
- 3 tbsp vegetable oil
- 10 7/12 oz plain yogurt
- 1/2 tsp ground turmeric
- 1/2 tsp chilli powder
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3 clove garlic minced
- 7.5 fresh root ginger peeled and grated
- 1 lemon juiced
- 1 1/2 tsp salt
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 302 mg
- Iron: 2.65 mg
- Magnesium: 43.4 mg
- Phosphorus: 249 mg
- Potassium: 634 mg
- Zinc: 1.82 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 whole chicken
- 3 tbsp vegetable oil
- 10 7/12 oz plain yogurt
- 1/2 tsp ground turmeric
- 1/2 tsp chilli powder
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 1/2 tsp salt
Prepare
- Mince 3 clove garlic
- 7.5 fresh root ginger, peeled and grated
- Juice 1 lemon
Let's Cook
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Step 1.
In a large bowl, combine all the spice rub ingredients: plain yogurt, ground turmeric, chilli powder, ground coriander, ground cumin, ground cinnamon, ground cloves, minced garlic, grated ginger, lemon juice, and salt. Mix well until fully combined.
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Step 2.
Cut three deep gashes in each breast of the chicken and two diagonal gashes in each thigh. Place the chicken in a bowl, then spread the spice rub all over the chicken, ensuring the mixture gets into all the gashes. Cover and refrigerate for at least 4 hours, preferably overnight.
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Step 3.
Preheat the oven to 200°C/400°F/gas 6. Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Place the chicken in a large roasting pan and drizzle with the vegetable oil.
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Step 4.
Roast the chicken for 1 hour 20 minutes, basting halfway through, until cooked through and tender. Serve immediately with fenugreek kissed fries and rotis.
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