Spicy Indian Roast Chicken

I decided to shake things up a bit last weekend!  Instead of the normal roast chicken and veg I decided to stretch my culinary wings and do Spicy Indian Roast Chicken with Indian side dishes.

Spicy Indian Roast Chicken

It was a big hit and leftovers worked brilliantly in wraps and sandwiches!  I used a simple dry spice rub to get a bit of flavour in to the meat.  Easy to do, the only tricky part is getting the rub under the breast skin but that’s just because I’m squeamish about it!

Spicy Indian Roast Chicken

1 large chicken
2 tbsp garam masala
1 tsp salt
1 tsp ground black pepper
1 tsp chilli powder
1 tsp ground coriander

  • Heat the oven to gas mark 5 / 190C.
  • Place the chicken in a suitable roasting pan.
  • Make a few scores in the skin of the legs.
  • Mix all of the spices together in a small bowl.
  • Rub all over the chicken.
  • To get the rub under the breast gently skin pull the skin up from the opening and snip the centre join to form one large pocket.
  • Carefully rub the rub inside the pocket.
  • Roast for 25 minutes per pound + 25 extra.  Since you’ll likely be using kg here is the maths for a 2 kg chicken:
    2 x 2.2 = 4.4 x 25 =110 + 25 = 135 minutes   So 2 hours 15 minutes cooking time.

Spicy Indian Roast Chicken

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