Tasty Desi Style Roast Chicken Recipes to Make and Enjoy

Add all the marinade ingredients to a bowl.

Add two teaspoons of salt and one teaspoon of black pepper. Mix well.

Make cuts in the legs of the chicken.

Rub the marinade all over the chicken, including under the skin of the breast.

Cover and leave in the fridge for up to 24 hours.

Heat oven to 200°C/180°C fan.

Put onions, lemon halves and ginger in a roasting tin.

Sit the chicken on top and roast for 90 minutes or until the thigh juices run clear when tested with a skewer.

When done, lift it out of the tin, sit in a new dish, cover loosely with foil and leave to rest.

Discard the ginger.

Scrape the roasted middles of the lemons into a food processor.

Add the onions and any pan juices, blend to a pureé.

Pour the pureé back into the tin and sit on the hob.

Stir in the coconut milk and simmer gently, scraping up any stuck chicken pieces.

Add a splash of water if the sauce becomes too thick.

Stir in the coriander and serve with the chicken.

1 Whole chicken

4 Potatoes, quartered

3 Onions, quartered

1 Lemon, sliced

3 Garlic cloves halved

2½ tbsp red chilli powder

1½ tbsp ginger paste

1 tbsp garlic paste

½ tbsp ground black pepper

1 tsp cumin powder

50g Melted butter

1½ tbsp vinegar

2 tbsp honey

Salt, to taste

Wash the chicken and pat dry.

Mix the marinade ingredients together into a smooth paste.

Apply the paste all over the chicken, into all the gaps.

If there is extra, use it to brush over the chicken while it cooks.

Cover and leave to marinate for at least 2 hours, ideally leaving to marinate overnight in the fridge.

Remove from the fridge 45 minutes before cooking.

Preheat oven to 220°C.

Use an ovenproof dish and add potatoes, onions, garlic and lemon to the bottom.

Put the chicken on top of the vegetables.

Cook for 90 minutes and regularly brush the chicken with the fats from the pan. Brush it once more in the last five minutes.

Once cooked, cover and leave to rest for 15 minutes.

Serve with the vegetables at the bottom of the pan. Squeeze the garlic and lemon on top of the chicken for more flavour.

3 tbsp vegetable oil (to drizzle when roasting chicken)

2 tbsp yoghurt

2 tsp garlic paste

1 tsp ginger paste

2 tbsp lemon or lime juice

½ tsp red chilli powder

½ tsp turmeric powder

3 tbsp vegetable oil

2 Medium sized onions, finely chopped

1 tsp cumin seeds

300g ground beef or lamb

1 tbsp ground coriander

1 tsp ground cumin

2 Medium tomatoes, finely chopped

1 tbsp garam masala

1 cup peas

1 Large potato, peeled and cut into one-inch cubes

1 tsp lemon or lime juice

Small bunch of coriander leaves, chopped

In a large, deep bowl, mix together all the marinade ingredients.

Place the whole chicken into the marinade and coat well.

Cover and leave to marinate in the fridge for three hours.

To make the stuffing, heat oil in a deep pan on medium heat.

Add the cumin seeds and fry until they begin to sizzle.

Add the onions and fry until they turn a pale golden colour.

Spoon in garlic and ginger paste. Fry for one minute.

Add the ground meat, ground coriander, cumin, garam masala and salt.

Cook the meat for five minutes, stirring regularly to prevent burning.

Add tomatoes, peas and potatoes. Cook until the potatoes become soft.

Add the citrus juice and coriander leaves and mix, then turn the heat off.

Preheat oven to 175°C.

Remove the chicken from the fridge and fill the stomach cavity with the stuffing.

Put in a dish and drizzle all over with oil.

Roast uncovered for one hour and 15 minutes until golden.

Serve with paratha and rice.