MASALA ROASTED CHICKEN

• porsi: 4 Serves

Bahan-bahan

1.65 kg Chicken

1 Lime

Bunch Watercress

6 Cardamom pods

2 tbsp Cumin seeds

2 tbsp Coriander seeds

4 Whole Cloves

1 tsp Ground Fenugreek

2 tsp Ground Turmeric

1 tbsp Paprika

1-2 tsp Hot Chilli Powder

1/2 tsp Ground Cinnamon

4 Garlic Cloves

40 g Chunk of Ginger

100 g Low-fat Natural Yoghurt

Sauce

200 g Low-fat Natural Yoghurt

2-3 tsp Ready-made Mint Sauce

1/2 -1 tsp Sugar (according to taste)

Petunjuk

1. To make the marinade, split the cardamom pods and remove the seeds. Put the seeds in a dry non-stick frying pan and throw away the husks. Add the cumin and coriander seeds, the cloves and the black peppercorns and place pan on a medium head for 1-2 minutes until spices are lightly toasted - you will know when you can smell them.

2. 3. Tip the toasted spices into a pestle and mortar and pound to a fine powder. Transfer to a mixing bowl and stir in the fenugreek, turmeric, paprika, chilli powder, cinnamon and add a good pinch of flaked salt. Add the garlic, ginger and yoghurt, mix well and leave to stand while you prepare your chicken.

4. 5. Place the chicken on its breast on a sturdy chopping board and cut carefully along either side of the backbone with good scissors. Throw away the bone and cut of the foot joints and wing tips.

6. 7. Strip all the skin off the bird apart from the end of the wings (easier to remove after cooking). You will find this easier if you cut the membrane between skin and chicken flesh as you go. Cut off any obvious fat. Open out the bird and place on the board so the breast side is facing upwards.

8. 9. Press down on heavily with the palm of your hands to break the breastbone and flatten the chicken as evenly as possible. This will help it cook more quickly. Slash the meat with a knife through the thickest parts of legs and breast. Place the chicken in a shallow non-metallic dish (a lasagne dish is ideal) and tuck in legs and wings.

10. 11. Spoon over the marinade and massage into the chicken on both sides, ensuring that every part of the bird is well coated. Cover the dish in cling film and put chicken in fridge to marinate for at least 4 hours and overnight if possible.

12. 13. Pre-heat oven to 190°C  (fan) a take chicken out of dish and put on rack inside a large baking tray, breast side u. Squeeze over some juice from the lime and season with ground black pepper.

14. 15. Roast for 45-50 minutes until chicken is lightly browned and cooked throughout, tossing the lime quarters on the last 20 minutes to cook alongside. The limes will be good for squeezing over the meat later. Check the chicken is properly cooked - the juices should run clear when you pierce the thickest part of the thigh with a skewer. Cover the chicken loosely with foil and leave to rest for 10 minutes before carving.

16. 17. While the chicken is resting, make the sauce. Spoon the yoghurt into a serving bowl and stir in the mint sauce and sugar until thoroughly combined.

18. 19. Serve with sauce and watercress garnish