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Thursday, December 13, 2012,11:43 PM by
D.Sumithra

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SPICED ROAST CHICKEN

Serves :
8

Preparation Time :
30 minutes

Cooking Time :
3 hours

Preparation Method :

  • Put the garlic, ginger, chillies and cumin seeds in a food processor or blender with half of the yogurt, the turmeric, mint, mixed spice and salt.
  • Blend until all the ingredients are finely ground and evenly mixed into the yogurt - the mixture will be quite runny.
  • Slash the chicken skin through to the flesh with a sharp pointed knife, then truss with string.
  • Put the bird into a large bowl and pour over the yogurt mixture.
  • Cover and leave to marinate for at least 8 hours, turning the chicken from time to time.
  • Put the chicken into an ovenproof dish into which it just fits. Place in a preheated oven for 2-2½ hours or until the juices run clear when the thickest part of a thigh is pierced with a fork.
  • Baste frequently and spoon over the remaining yogurt halfway through the roasting time.
  • Remove the bird from the oven, cover tightly with foil and set aside to rest. Keep the cooking juices hot. Discard the trussing string. Put the chicken on a warmed platter and pour over the cooking juices. Garnish the chicken with mint sprigs.
  • Serve with basmati rice and a dish of curried vegetables.

INGREDIENTS

  • 4 garlic cloves, roughly chopped
  • Piece of fresh root ginger, peeled and roughly chopped
  • 4 dried red chillies, roughly chopped
  • 2 tablespoon cumin seeds 
  • 500 grams natural yogurt
  • 4 teaspoons ground turmeric
  • 2 teaspoon dried mint
  • 1 teaspoon ground mixed spice
  • 3 kg oven-ready chicken, giblets removed
  • Salt
  • Mint sprigs, to garnish

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