Masala roast chicken with minted yoghurt

A fantastic spice roasted spatchcocked chicken but I don't see why the same couldn't be used on joints or breasts

Calorie count looks way too high

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Name: Masala roast chicken with minted yoghurt
Prep time: 30 min
Total time: 5 h 30 min
Yield: 4
Cuisine: Indian
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

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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

Servings

INSTRUCTIONS

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

NOTES

Use powder spices to save time if you must

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Masala roast chicken with minted yoghurt

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

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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Nutrition

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Serving Size: 1 Serving (753g)
Recipe Makes: 4 Servings

Calories: 1122
Calories from Fat: 637 (57%)

Amt Per Serving		% DV

	Total Fat 70.8g	94 %
	Saturated Fat 19.9g	99 %
	Monounsaturated Fat 29.2g
	Polyunsanturated Fat 15.2g
Cholesterol 340.2mg		105 %
Sodium 785mg		27 %
Potassium 1279mg		34 %
Total Carbohydrate 34.9g		10 %
	Dietary Fiber 9.6g	38 %
	Sugars, other 25.3g
Protein 92.2g		132 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1122

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