×
Donal Skehan
One Pot Indian Roast Chicken | DonalSkehan.com, A Sunday roast with an interesting twist!
  • main-meals

One Pot Indian Roast Chicken

May 10

This is a great Indian inspired twist on the traditional roast where the chicken is marinated in yoghurt and spices making it meltingly tender. Given time to marinade the spices permeate and really penetrate the flesh of the chicken.

 

 

 

  • serves Serves 4
  • time 90 mins + marinade time

Method

  1. 1. To make the marinade, mix the garlic, ginger, cumin, coriander, garam masala, turmeric, paprika, olive oil and yogurt in a large bowl and season with salt and pepper. Slash the chicken legs several times with a sharp knife, then rub the marinade all over the chicken, both inside and out. If time allows put the chicken in a large food bag, or covered in a non-metallic dish, and leave to marinate for at least 4 hours, or up to 24 hours is best.
  2. 2. Take your chicken out of the fridge 30 minutes before it goes into the oven. Preheat the oven to 230°C/450°F/Gas Mark 8. Make a trivet with the onions in an oval casserole dish or roasting tin and then drizzle over the rapeseed oil. Season with salt and pepper and sit the chicken on top.
  3. 3. Put the lemon inside the chicken’s cavity and place in the oven and immediately reduce the heat to 200°C. Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 50 minutes, basting the chicken halfway through cooking.
  4. 4. Meanwhile, prepare the couscous. Bash the cardamom pods with the back of a knife and place them in a bowl with the couscous. Add the stock granules and cover with boiling water, cover with cling film and leave until all the water has been soaked up and the couscous is nice a plump. Using a fork fluff up the couscous when it’s ready and fold in the coriander and almonds.
  5. 5. Let the chicken rest for 10 minutes before you carve it, then arrange on warmed serving plates with the couscous to serve.

Rate this recipe

Average rating 3.6 / 5. Vote count: 28

No votes so far! Be the first to rate this recipe.

Ingredients

For the chicken:

1.5kg whole chicken

2 large onions, peeled and cut into thick slices

1 tbsp rapeseed oil

1 lemon, halved

For the marinade:

2 large garlic cloves, crushed

1 tbsp freshly grated root ginger

1 tsp ground cumin

2 tsp ground coriander

2 tsp garam masala

1 tsp hot paprika

1 tbsp ground turmeric

2 tbsp rapeseed oil

250ml natural yogurt

sea salt and freshly ground black pepper

For the couscous:

3 cardamom pods

200g couscous

2 tsp vegetable stock granules

handful fresh coriander leaves, roughly chopped

100g toasted silvered almonds

 

You'll Need

Large bowl x 2

Large food bag, or covered in a non-metallic dish

Oval casserole dish or roasting tin

Cling film

Foil

 

If you liked this

You may also like

Baked Indian Chicken with Cardamom, Coriander and Almond Couscous | DonalSkehan.com, A nice change from a traditional roast chicken.
  • main-meals
  • →

Baked Indian Chicken with Cardamom, Coriander and Almond Couscous

June 30

This is a great way to jazz up a traditional Sunday roast where the chicken is marinated in yoghurt and spices making it meltingly tender. The flavours here are really fantastic and really penetrate the flesh of the chicken. Try to by a free-range or organic chicken, as the flavour is always so much better.

 
BBQ Jerk Chicken with Mango Salsa | DonalSkehan.com, Ultimate summer food!
  • main-meals
  • →

BBQ Jerk Chicken with Mango Salsa

June 20

The wonderful things about marinating meat is that you can prepare them so far in adavance. Pop the meat in the marinate in a releasable bag in the fridge overnight and the flavours will intensify. Marinated meat can also be frozen. This jerk chicken marinade is quite quirky and has lots of interesting flavours like lime juice, cinnamon, honey and ginger. It sounds like an odd combination but makes for many layers of flavours and served straight from the BBQ with this mango salsa, it’s total sunshine food.

 
Boozy Bum Chicken | DonalSkehan.com, Perfect for the summer BBQ!
  • summer
  • →

Boozy Bum Chicken

July 04

I made this recently and I am a complete and utter convert. My regular poultry dish for barbecues is spatchcock chicken, but this method leaves you with beautifully moist and tender meat because of the steam created by the can of booze. And because the chicken stands  upright, you get left with amazing  crispy skin. You do, however, have to  share the very awkward moment of  preparing this particular recipe, which I can tell you no bird will be prepared for!