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When you need roast chicken but need a change. Diana Henry's Masala roast chicken


In a survey that I conducted with myself I discovered that 100% of people love roast chicken. It is the answer to the ' if you could only eat one thing for the rest of your life' question.
But like any love affair sometimes it needs a little bit of spice to keep the relationship fresh.
This recipe from the estimable Diana henry and her equally estimable book Simple is just such a thing.
It takes a little bit of preparation but the result really is worth it.

We had it with spiced roast carrots from ed Smiths book 'on the side' (more of that later) but I also think it would be good with some roast potatoes done in an indian-y style.
this is now one of our go-to comfort food recipes

Ingredients
      1.8 – 2.0kg whole chicken

For the yogurt marinade
500g plain or Greek-style yogurt
6 fat cloves garlic, crushed
2cm piece ginger, peeled and grated
½ tbsp chilli powder
1 tsp turmeric

For the masala butter
100g salted butter, slightly soft
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp hot chilli powder
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp freshly ground black pepper
½ tsp ground turmeric
2-3 fat cloves garlic, crushed
1cm piece ginger, peeled and grated

Method
If you are using Greek yogurt, strain off any liquid from the tub. Mix the yogurt with the other marinade ingredients and slather this over the chicken and into its cavity. Leave for two hours, or ideally overnight, in the fridge.

Mix the butter with the spices, garlic and ginger. Chill until firm enough to use.

Preheat the oven to 200C/gas mark 6. Remove the chicken from its marinade, wipe off the excess and leave to sit at room temperature for about 45 minutes.

Carefully make a pocket underneath the skin of the breast by slipping your fingers in between the skin and the flesh. Loosen the skin over the legs and thighs.
Spread the masala butter underneath the skin, down over the legs, thighs and breast on both sides. Spread the remaining butter on top of the skin and sprinkle with sea salt. Place on a roasting tray.

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Roast the chicken for one hour and 10 minutes, basting every so often. When it is cooked, the juices between the leg and the rest of the bird should run clear, with no trace of pink. Cover the bird with a double layer of foil and leave to rest for 15 minutes before serving with the cooking juices.

 picture courtesey of Daily Telegraph


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