Switch up your Sunday roast with this juicy, flavourful Indian roast chicken served with a hearty side of herby potatoes.
Preheat the oven to 190°C (gas mark 5). Cut a few deep slits into the chicken flesh, then place the pieces in a bowl with all the remaining chicken ingredients and mix really well to coat the chicken, rubbing the spices into the slits. Leave in the fridge for 1–2 hours to marinate.
Line a roasting tin with foil and place the chicken in the tin. Drizzle with a little oil, cover with foil and cook in the oven for 30–40 minutes, removing the foil halfway through. The chicken will release juices as it cooks – when the juices run clear, the chicken is done.
For the herby potatoes, boil the potatoes in a saucepan of water for 12–15 minutes or until tender. Drain and return to the pan, then add the remaining potato ingredients and coat the potatoes in the buttery herb sauce.
Indian-spiced roast chicken is juicy, delicious and perfect for family dinners. You can roast, grill or pan-fry the chicken as you prefer. Adjust the amount of chilli powder to your liking.
This Masala Roast Chicken recipe is extracted from The Ramadan Cookbook by Anisa Karolia and photography by Ellis Parrinder (Ebury Press).