Preheat the oven to 400ºF.
For this fun twist on a classic, a simple roast chicken is amped up with the complex flavors of Indian chicken tikka masala. The yogurt helps keep the chicken moist, and the natural sugar in the tomato paste creates a beautifully burnished, crispy skin. Serve with Indian Creamed Spinach and Roasted Cauliflower with Curry and Lime.
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 yogurt
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
In a medium bowl, whisk together the garlic, ginger, tomato paste, yogurt, garam masala, tandoori spice, salt, and olive oil.
Rub the marinade all over the chicken, making sure to get as much as possible underneath the skin.
Place the chicken on a wire rack positioned over an aluminum 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.
Let rest for at least 10 minutes before carving.
Recipe and images from It’s All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook by Gwyneth Paltrow ($45), published by Hachette Australia. Buy the book here.
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