Spiced Chicken Roast

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  • Chicken
    - 1.8 kg
  • Lemon juice
    - 1
  • Coriander seeds
    - 2 teaspoon
  • Chilli powder
    - 1/2 teaspoon
  • Natural yogurt
    - 300 ml
  • Coriander leaves(chopped)
    - 4 tablespoon
  • Ginger pieces(chopped)
    - 5 cm
  • Fresh mint
    - 4 tablespoon
  • Garlic cloves(chopped)
    - 4
  • Paprika
    - 1 teaspoon
  • Turmeric
    - 1 teaspoon
  • Salt
    - 1 teaspoon
  • Ghee
    - 50 ml


  1. Prick the skin of the chicken all over with a fine skewer.
  2. Mix together the lemon juice,crushed coriander seeds and chilli powder and brush over the chicken.
  3. Leave for 30 minutes.
  4. Meanwhile,mix together the remaining ingredients,except the ghee and the garnish.
  5. Stand the chicken,breast side up,in a roasting tin.
  6. Brush with one-quarter of the yogurt mixture.
  7. Roast in the oven at 200 c mark 6 for about 30 minutes or until the yogurt dries.
  8. Turn the chicken over on its side and brush with another quarter of the yogurt mixture.
  9. Return to the oven for a further 30 minutes until the yogurt dries again.
  10. Continue turning the chicken and brushing with yogurt twice more,until the chicken has been cooking for 2 hours.
  11. Stand the chicken,breast side up again,and brush with the ghee.
  12. Increase the oven temperature to 220 c mark 7 and roast the chicken for a further 15 minutes or until the juices run clear when the thickest part of a thigh is pierced with a skewer.
  13. Transfer the chicken to a warmed dish.
  14. Garnish and serve immediately.

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