- 1.7kg avg whole chicken
- 1½ shallot
- 3 garlic cloves
- 1½ lemon
- 225g yogurt
- 60g tomato sauce
- 1½ tbsp dal spice blend
- A handful of coriander
- 2 tbsp sunflower, coconut or rapeseed oil
- Sea salt
- Freshly ground pepper
- Roasting tin
- 1.
Heat your oven to 180°C/Fan 160°C/Gas 4. Unwrap the chicken and remove the giblets (you can use them to make a stock - see our tip). Pat the chicken dry with kitchen paper. Place the chicken in a roasting tin and let it come up to room temperature for about 30 mins-1 hr.
- 2.
Meanwhile, peel and finely chop or grate the shallot into a bowl. Peel and crush or grate the garlic and add it to the shallot. Zest in the lemon and squeeze in the juice from 1 half.
- 3.
Add the yogurt to the bowl along with the tomato sauce and 1 tbsp dal spice blend. Finely chop the coriander stalks and stir them in. Pour in 2 tbsp oil and add plenty of salt and pepper. Stir well to thoroughly mix.
- 4.
Coat the chicken with the spiced yogurt, spooning it all over and rubbing it in. Loosely cover the chicken with a large piece of foil, scrunching it to the edges of the roasting tin. Roast in the oven for 1 hr, then take the tin out of the oven, remove the foil and baste with the juices in the tin. Slide the chicken back in the oven, uncovered, and roast for 30 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 for 5-10 mins more till they do.
- 6.
Lift the chicken out of the tin onto a board or warm plate. Loosely cover with foil and set aside to rest for at least 30 mins.
- 7.
Slice the chicken and arrange it on a serving plate. Garnish with the coriander leaves and serve.
- Tip
When in India...
Bombay roast potatoes would make a fittingly fragrant side for your Indian-spiced bird . Heat your oven to 180°C/Fan 160°C/Gas 4. Meanwhile, chop a few potatoes and simmer them in salted water for 5 mins, then drain and tip them into a roasting tin. Warm a few tbsp oil in a frying pan, then add a big pinch of black mustard seeds and cumin seeds to the hot oil. Sizzle for 30 secs then drizzle the oil and spices over the spuds. Dust with 1 tsp garam masala and a good pinch of salt, toss to coat then roast the potatoes for 40 mins till golden - Tip
Take stock
A giblet stock is easy to make – just pop the giblets in a large pan with a sliced onion, chopped carrot, celery, a bay leaf and a few sprigs of thyme and parsley. Add 2 ltrs water. Cover, bring to the boil, then simmer for 2 hrs. Strain into a sealable container and store in the fridge for up to 3 days, or freeze for up to 3 months. This stock is perfect for adding to soups, risottos and gravies. - Tip
Low waste, no waste
Your leftover chicken carcass can also be used to make a nourishing, versatile stock. Search for How to Make Your Own Stocks on abelandcole.co.uk/recipes for the step-by-steps.
