The yoghurt helps keep the chicken moist, and the natural sugar in the tomato paste creates a beautifully burnished, crispy skin. The recipe is gluten-free too!
Serves 4
INGREDIENTS
2 garlic cloves, very finely grated or minced
1 thumb-sized piece fresh ginger, peeled and very finely grated or minced
1 tablespoon tomato paste
¼ cup whole milk yoghurt
1 teaspoon garam masala
1 teaspoon tandoori spice
1½ teaspoons salt
2 tablespoons olive oil
1 whole chicken (roughly 3½ to 4 pounds), spatchcocked or butterflied
METHOD
1 Preheat the oven to 400ºF.
2 In a medium bowl, whisk together the garlic, ginger, tomato paste, yoghurt, garam masala, tandoori spice, salt, and olive oil.
3 Rub the marinade all over the chicken, making sure to get as much as possible underneath the skin.
4 Place the chicken on a wire rack positioned over an aluminium foil–lined baking sheet (or in a roasting pan or baking dish) and roast for 1 hour and 15 minutes. Check after 40 minutes, and if the chicken is browning too much, cover with foil.
5 Let rest for at least 10 minutes before carving.
It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow ($45), published by Hachette Australia.
This story was originally published on The Carousel.
