Indian Night's Chicken | Abel & Cole
Indian Night's Chicken
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Prep: 10 mins
Cook: 1 hr 30 + 30 mins resting
Anyone for Indian? This aromatic organic roast chicken, coated in fragrant spices and served with with a cool yogurt dip wins over any takeaway dish.
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469 kcal
(per portion)
Ingredients you'll need
  • 1.7kg av. whole organic chicken
  • 2 garlic cloves
  • 500g yogurt
  • 2 tsp garam masala
  • A large handful of coriander
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Remove the chicken from its wrapping and pat dry. Set the giblets aside. Place in a roasting dish and let it get to room temperature.

  • 2.

    Meanwhile, crush the garlic into a bowl. Tip in half the yogurt and most of the garam masala, saving a pinch or two for later. Pour in 2 tbsp oil and plenty of seasoning. Finely chop the coriander stalks. Stir them into the yogurt.

  • 3.

    Coat the chicken with the spiced yoghurt. Cover it with a large piece of baking paper. Wrap the covered chicken with a large piece of foil and secure to the dish.

  • 4.

    Roast in the oven for 1 hr. Remove the foil and baking paper and spoon over any juices that have run from the chicken. Slide the chicken back in the oven and roast for a further 40 mins to crisp up the skin.

  • 5.

    Check the chicken is cooked by inserting a skewer or sharp knife into the thigh. The juices should run clear. If not, return the chicken to the oven and roast till they do.

  • 6.

    Remove the chicken from the dish. Cover with foil and set aside to rest for at least 30 mins.

  • 7.

    Shred the chicken onto a plate and scatter with the coriander leaves. Stir the leftover garam masala through the remaining yoghurt and serve on the side.

  • 8.

    Any Leftovers? Take a trip from India to Mexico with our stunning Nacho Chicken Salad. Use the giblets and chicken carcass to whip up a chicken stock – see How to Make Your Own Stocks. Find the recipes at

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