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Masala Roast Chicken

by Anisa Karolia from The Ramadan Cookbook

Switch up your Sunday roast routine with this juicy, flavourful Indian roast chicken served with a side of herby potatoes.

From the book


Indian-spiced roast chicken is juicy, delicious and perfect for family dinners. You can roast, grill or pan-fry the chicken as you prefer. Adjust the amount of chilli powder to your liking.

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4 chicken breasts, thighs or drumsticks
125ml oil, plus extra for drizzling
½ tsp ground turmeric
1 tsp chilli powder
1 tsp ground black pepper
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp hot paprika
1 tbsp peri-peri seasoning
1 tbsp ginger paste
1 tbsp garlic paste
4 tbsp lemon juice
½ tsp salt
For the herby potatoes:
500g small new potatoes, halved
40g butter
2 tsp fresh thyme leaves
2 tsp finely chopped fresh mint
2 tsp finely chopped fresh parsley
1 tsp ground black pepper
1 tsp salt


Prep: 40 minutes. Marinating: 1-2 hrs. Cook: 1 hr 10 mins.

Preheat the oven to 190°C (gas mark 5). Cut a few deep slits into the chicken flesh, then place the pieces in a bowl with all the remaining chicken ingredients and mix really well to coat the chicken, rubbing the spices into the slits. Leave in the fridge for 1–2 hours to marinate.

Line a roasting tin with foil and place the chicken in the tin. Drizzle with a little oil, cover with foil and cook in the oven for 30–40 minutes, removing the foil halfway through. The chicken will release juices as it cooks – when the juices run clear, the chicken is done.

For the herby potatoes, boil the potatoes in a saucepan of water for 12–15 minutes, or until tender. Drain and return to the pan, then add the remaining potato ingredients and coat the potatoes in the buttery herb sauce.

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From the book: The Ramadan Cookbook

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