Indian Roast Chicken

Name: Indian Roast Chicken
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 50 g ground almonds; 50 g desiccated coconut; 150 ml oil; 1 medium onion, very finely chopped; 1 inch gingerroot, grated; 4 garlic cloves, grated; 1 -2 fresh chili pepper, very finely chopped; 1 1/2 teaspoons garam masala; 1 teaspoon salt; 150 ml natural yoghurt; 500 g chicken portions (mix will do 4 but other amounts okay too); coriander leaves (to garnish) (optional); lemon wedge (to garnish) (optional)

Submitted by franja

"This sounds so boring that I tend to call it 'Indian Spiced Chicken' as it's a lot more descriptive of the recipe......."

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Ready In:: 1hr 10mins
Ingredients:: 13
Serves:: 4

ingredients

50 g ground almonds
50 g desiccated coconut
150 ml oil
1 medium onion, very finely chopped
1 inch gingerroot, grated
4 garlic cloves, grated
1 -2 fresh chili pepper, very finely chopped
1 ¹⁄₂ teaspoons garam masala
1 teaspoon salt
150 ml natural yoghurt
500 g chicken portions (mix will do 4 but other amounts okay too)
coriander leaves (to garnish) (optional)
lemon wedge (to garnish) (optional)

directions

Dry roast the almonds & coconut in frying pan until browned — but not burned & set aside.
Heat oil in frying pan & fry onion, stirring, until golden brown.
Mix ginger, garlic, chillies, Garam Masala & salt with the yoghurt.
Add the nuts & mix well.
Add the onions, mix well & set side.
Arrange chicken in ovenproof dish & spoon over the yoghurt mix.
Oven 160O C for 35—45 mins.
(Fan oven 140O C for 25—35 mins).
Check juices run clear when chicken pierced with knife or skewer.
Garnish with lemon wedges & coriander leaves.
Serve with a salad.
(If you don’t have fresh chillies use 1 – 2 tsp chilli powder.
For a spicier dish, add more chilli, garlic & Garam Masala).