SERVES 4
2 garlic cloves, very finely grated or minced
1 thumb-sized piece fresh ginger, peeled and very finely grated or minced
1 tablespoon tomato purée
4 tablespoons whole milk yoghurt
1 teaspoon garam masala
1 teaspoon tandoori spice
1½ teaspoons salt
2 tablespoons olive oil
1
whole chicken weighing about 1.6kg-1.8kg (roughly 3½ lb-4lb),
spatchcocked or butterflied (ask the butcher to prepare this for you if
necessary)
●
Preheat the oven to 200C/400F/gas 6. In a medium bowl, whisk together
the garlic, ginger, tomato purée, yoghurt, 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 aluminium
foil-lined baking sheet (or in a roasting pan or baking dish) and roast
for 1 hour 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.
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