Sometimes its good to change up the traditional Sunday roast. And this is a great way to do that giving your roast chicken a flavour of India with delicious tikka tandoori spices.
I haven’t included spice amounts as really feel free to experiment or add / leave out as you wish…its really to your taste so whatever makes you happy…
- 1 Whole Chicken
- Garam Masala
- Cayenne Chilli Pepper
- Ground Ginger
- Salt & Pepper
- Lemon juice
- Tikka Masala Paste (I used Pataks, lots of different brands out there so whatever your preference)
- Plain Greek Yoghurt
In a bowl, mix all your dry spices along with the finely chopped garlic and grated ginger.
Add the tikka masala paste, yoghurt and lemon juice. Rub all over the chicken, coating fully. Marinate for up to 24 hours. I just did a couple of hours this time and it was fine, but longer the better!
Heat oven to 200C/180C fan. Place the chicken in a large roasting tin (I added some coriander and chopped chilli and garlic cloves to the tin also) and roast (a 1 kg chicken will take about 1 hour).
While the chicken is roasting, make your tikka masala sauce, using the paste, yoghurt and lemon juice, simmer over a medium heat (or you can just buy a jar of tikka masala sauce and heat it up!).
We had our Indian roast chicken with naan bread, mango chutney, tomato and onion salsa and pan fried spiced broccoli and cauliflower. A really nice dinner, so tasty and perfect to liven up a traditional roast.