Marinated roast chicken with Indian sauceY
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ingredients
1 pk chicken 2 cloves garlic 1 tsp turmeric 1 tsp ground ginger 1 tsp smoked chilli 1 tsp garam masala 1 tsp cumin salt 1 tbsp tomato puree 1 pk lemon 2 tbsp thick white yoghurt
Sauce
2 pk onion 1 tsp cinnamon 7 pk cloves 3 tbsp wine vinegar 3 tbsp plain flour 500 ml broth
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We also like to enhance our roast chicken with a variety of sauces. This one will please lovers of spicy Asian flavours.
1.
Place all the ingredients for the marinade in one large bowl. If you don’t like the spicy taste, replace the smoked chilli with plain ground chilli. Stir everything together to create a thicker mixture.
2.
Divide the chicken into smaller pieces, wash it and place it in the marinade. If you have used smoked chilli, put a disposable glove on your hand so you don’t burn the skin and so rub the marinade well into the meat. It is ideal if you then leave it in the fridge like this from the evening into the morning, at least letting it rest for an hour.
3.
The next day, remove the chicken to a plate and transfer the remaining marinade to a roasting tray. Clean the onion and cut into eighths. Put all the other ingredients for the sauce in the baking dish. If you don’t have stock, use water and broth.
4.
Return the chicken to the baking dish and place in the oven. Bake for approximately one hour. When done, take the meat out and strain the sauce into a smaller saucepan.
5.
Serve the marinated chicken with roasted potatoes. Put them on the bottom of the plate, then place a piece of meat on top and pour the sauce over everything.
