Recipe: Yummy Spiced yoghurt chicken roast

Spiced yoghurt chicken roast. Mix all of the marinade ingredients with some seasoning. Put the chicken in a roasting tray and rub the marinade all over the skin. Baste the chicken, then add the red pepper chunks to the bottom of the dish.

This incredibly flavorsome chicken is maybe the best roast chicken recipe I have tried. It's so aromatic and juicy and the skin is something to fight over. Pop the chicken in a large dish and slash the legs a few times with a sharp knife. You can cook Spiced yoghurt chicken roast using 13 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Spiced yoghurt chicken roast

It's 6 of chicken drum sticks.
Prepare 5 tbsp of Greek yoghurt.
Prepare 1/2 tsp of black pepper powder.
You need to taste of salt.
It's 1/2 of lemon juice.
You need 2 tbsp of coriander leaves.
You need 1 tbsp of olive oil.
You need 1/2 of lemon zest.
It's of Ingredients to roast and grind.
It's 1/2 tbsp of cumin seeds.
Prepare 1 tbsp of coriander seeds.
You need 5 whole of dry red chillies.
Prepare 6 cloves of garlic.

Pour this over the chicken, turning so that it coats both sides. Dry roast the cumin seeds and crush in a mortar and pestle. Whisk the cumin and cinnamon through the yoghurt in a bowl. To serve, once pumpkin wedges have cooled on the tray, glaze with the spiced yoghurt.

Spiced yoghurt chicken roast step by step

Wash, pat dry and make slit on the chicken drumsticks..
Mix together all the ingredients except olive oil in a bowl to make the marinade..
Apply the marinade on the chicken and inside the slit as well..
Cover and marinate overnight in a refrigerator..
Preheat the oven at 180 degree C.
Line a baking pan with aluminium foil.
Brush with olive oil and place the chicken drumsticks a little away from each other..
Brush the chicken with olive oil and bake uncovered in the oven for 40 -45 minutes until the chicken drumsticks are cook though and browned all over..
Remove from oven..
Serve hot with lemon wedges..

Scatter the cooled crumble over the yoghurt, drizzle with pomegranate molasses, coriander sprigs, shallot rounds and black pepper. Place the chicken straight on to the bars of the middle shelf, above the roasting tray. Put another sturdy roasting tray over a medium heat and add the olive oil, the mustard and cumin seeds, garam masala and turmeric - work quickly because if the fat gets too hot the mustard seeds will pop everywhere. Peel and finely grate the garlic. Mix the garlic, oil and mixed herbs in a large bowl.