Indian Style Roast Chicken

This recipe is a great way to jazz up a traditional roast, where the chicken is marinated in yoghurt and spices making it incredibly tender. The flavours here are really fantastic and it’s worth the marinating time. When served on a bed of cardamom couscous, this really becomes something special.

Indian Style Roast Chicken w. Cardamom, Almond & Corriander Coucous

Cuisine Indian


  • 1.5 kg whole chicken
  • 2 large onions peeled and cut into thick slices
  • 1 tbsp rapeseed oil
  • 1 lemon halved
  • For the marinade:
  • 2 large garlic cloves crushed
  • 1 tbsp freshly grated root ginger
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp hot paprika
  • 1 tbsp ground turmeric
  • 2 tbsp rapeseed oil
  • 250 ml natural yogurt
  • sea salt and freshly ground black pepper
  • 3 cardamom pods
  • 200 g couscous
  • 2 tsp vegetable stock granules
  • handful fresh coriander leaves roughly chopped
  • 100 g toasted silvered almonds


  • To make the marinade, mix the garlic, ginger, cumin, coriander, garam masala, turmeric, paprika, olive oil and yogurt in a large bowl and season with salt and pepper. Slash the chicken legs several times with a sharp knife, then rub the marinade all over the chicken, both inside and out. If time allows put the chicken in a large food bag, or covered in a non-metallic dish, and leave to marinate for at least 4 hours, or up to 24 hours is best.
  • Take chicken out of the fridge 30 minutes before it goes into the oven. Preheat the oven to 230°C. Lay the onions in an oval casserole dish or non metallic roasting pan and then drizzle over the grapeseed oil. Season with salt and pepper and sit the chicken on top.
  • Put the lemon inside the chicken’s cavity and place in the oven and immediately reduce the heat to 200C. Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 50 minutes, basting the chicken halfway through cooking.
  • Meanwhile, prepare the couscous. Bash the cardamom pods with the back of a knife and place them in a bowl with the couscous. Add the stock granules and cover with boiling water, cover with cling film and leave until all the water has been soaked up and the couscous is nice a plump. Using a fork fluff up the couscous when it’s ready and fold in the coriander and almonds.
  • Let the chicken rest for 10 minutes before you carve it, then arrange on warmed serving plates with the onions and couscous to serve then drizzle with pan juices.


NOTE: You will need a non metallic roasting dish so the acid in the lemon juice doesn't react with it.
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Posted on Categories Chicken

BBQ spiced butterflied leg of lamb


BBQ spiced butterflied leg of lamb

Course Main Dish, Platter
Cuisine Indian, Modern Australian
Servings 6


For the lamb

  • 1 x 2kg butterflied leg of lamb
  • 1 x 170g Greek yogurt to serve

For the marinade

  • 50 g Butter melted
  • 2 tbsp olive oil
  • 2 tbsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp smoked garlic powder or garlic salt
  • 1 tbsp chopped fresh thyme
  • juice and zest of 1 lemon
  • 2 tbsp Sumac
  • pinch aof chilli flakes
  • leaves ½ x 28g pack flat-leaf parsley only, chopped
  • 1 leaves x 28g pack mint only, chopped


  • Mix the butter and oil then stir in the rest of the marinade ingredients. Season with black pepper. Place the lamb in a shallow dish and spoon over the marinade. Rub it all over the meat. Cover; chill overnight. Remove from the fridge 1 hour before cooking.
  • Preheat the barbecue and, once hot, add the lamb, fat-side down. Cook on a high heat for 5 minutes until golden. Turn and cook for a further 5 minutes.
  • Reduce the heat and cook for 30-40 minutes, turning occasionally. Rest for 10-15 minutes. Slice thickly; serve with Greek yogurt and rice - or serve in wraps with a simple salad and pickled red onion - yum!
Tried this recipe?Let us know how it was!
Posted on Categories Lamb