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Masala roast chicken with minted yoghurt

Masala roast chicken with minted yoghurt

Masala roast chicken with minted yoghurt

Cooking time 5 hours
Serves 4

Ingredients :

4 Pound Chicken; Spatchcocked and skin removed

4 Limes; Quartered

6 Pods Cardamom; Remove seeds and discard husks

2 tablespoons Cumin seeds

2 tablespoons Coriander seeds

4 Cloves

1 Tablespoon Black peppercorns

1 teaspoon Ground fenugreek

2 teaspoons Ground turmeric

1-2 teaspoons Hot chilli powder

1/2 teaspoon Ground cinnamon

1 Teaspoon Sea salt

4 cloves Garlic

ginger minced; Thumb sized piece

Small Pot Natural yoghurt

2 small Pots Natural yoghurt

2-3 Teaspoons Mint sauce

1/2 1 teaspoons Sugar

Preparation :

Toast and grind all whole spices, mix all paste ingredients together

Slash the meat to the bone on the thickest parts.

Place in a shallow, non metallic dish.

Spoon over the paste/marinade and rub in to all over

Cover and marinade in the fridge for a minimum of 4 hours, overnight would be fab.

Preheat oven to 210 c

Roast 45-50 mins, check it is cooked through and rest for 10 mins

Minty sauce

Lightly whisk all sauce ingredients together

Serve chicken with sauce and lime wedges


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