Sumeet Saigal presents a refreshing twist on the classic roast chicken with her tandoori-spiced version, served alongside a rich butter chicken gravy. This dish marries the comfort of a traditional roast with the vibrant, aromatic flavours of Indian cuisine.
Ingredients and Preparation
Serves 4-6. Prep time: 30 minutes (plus marination). Cook time: 45-55 minutes.
For the Chicken
- 1 whole chicken (1.4–1.6 kg), spatchcocked (can use Maryland pieces or drumsticks)
First Marinade
- 1 tbsp lemon juice
- 1 tbsp oil or mustard oil
- 1 tsp salt
- 1 tsp ground turmeric
Second Marinade
- 200g plain Greek-style yoghurt
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tbsp tandoori masala (see spice blend below)
- 1 tsp Kashmiri red chilli powder (for colour and mild heat)
- 1 tbsp finely chopped coriander leaves
- 1 tbsp finely chopped mint leaves
- 1 tbsp kasoori methi (dry fenugreek leaves)
- 1/4 tsp tandoori colour (or orange-red colour)
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp oil or ghee
Homemade Tandoori Masala (Makes ~1/4 cup)
Mix and store in an airtight jar:
- 1 tbsp Kashmiri red chilli powder
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp smoked paprika
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/4 tsp tandoori food colour
- 1/2 tsp ground cloves
- 1/2 tsp black pepper
Butter Chicken Gravy
- 1 jar of Masala Makers Smoky Butter Chicken Simmer Sauce
- 1/4 cup water
- 2 tbsp thickened cream
- 1 tbsp butter
- Salt to taste
Method
Skin the chicken. Use kitchen scissors to cut along both sides of the backbone and remove it. Flip the chicken breast-side up and press down firmly to flatten. Make cuts in the flesh to allow the marinade to penetrate. Pat dry. Rub the chicken with lemon juice, oil, turmeric and salt. Let sit for 15 minutes.
In a bowl, mix all second marinade ingredients until smooth. Coat the chicken generously with marinade. Cover and refrigerate overnight (or at least 6 hours).
Preheat oven to 200°C fan-forced. Place the chicken breast-side up on a wire rack set over a foil-lined baking tray (to catch drips). Roast for 45–55 minutes, basting once or twice with melted ghee or oil for a beautiful crust. Set the oven to the grill setting and char the chicken for the last 5-7 minutes on high heat. Once juices run clear and the chicken has charred spots, remove and rest for 10 minutes. Finish with a squeeze of lemon/lime, a drizzle of melted butter and chopped coriander before serving.
Butter Chicken Gravy
Bring the sauce and water to a simmer in a saucepan. Season to taste. Finish with thickened cream and butter. Serve poured over the tandoori chicken with crispy roast potatoes as a centrepiece to your Sunday feast.
