• 300g (10 ½ oz) Greek yogurt

  • 3 tbsp garlic, chopped

  • 5 tbsp chopped fresh ginger

  • 1 tbsp chopped fresh chilli

  • 1 tsp ground coriander

  • 1 tsp garam masala

  • 2 tsp ground cumin

  • A pinch each of powdered cinnamon, cardamom and fenugreek

  • 2 tsp sea salt

  • 1 tsp ground black pepper

  • 1 x 1.5kg (3lb 5oz) chicken, jointed

  • 200ml chicken stock

  • pilau rice to serve


  • 1.

    Preheat oven to 200 C.

  • 2.

    Blitz together in a food processor the Greek yogurt with the garlic, ginger, chilli, coriander, garam masala, cumin, cinnamon, cardamom, fenugreek, sea salt and ground black pepper. Puree until smooth.

  • 3.

    In a bowl coat the chicken inside and out with the marinade and for 2-3 hours.

  • 4.

    Wipe the chicken clean. In a roasting tin on the hob seal the chicken and roast with a splash of chicken stock, 15 minute, basting once.

  • 5.

    Serve with the pilau rice and the roasting juices

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