Why not try Sumayya Usmani‘s spicy masala whole chicken recipe as an alternative to a traditional Sunday lunch? Read on to discover how to make the special spice mix, which includes cumin, cardamom and black pepper.
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Ingredients
- 1.5kg whole British free-range chicken
- ½ tsp sea salt
- ½ tsp ground black pepper
- 4 garlic cloves, crushed
- 2 tbsp vegetable oil
- 2 tbsp sajji masala (a special spice mix, see Know-how below)
- Juice of 1 lemon
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Method
- Rub the chicken all over with the salt, pepper and garlic. Heat a pan big enough to hold the chicken, then add the oil. When hot, add the chicken and cook, turning occasionally, for 5-6 minutes until the bird is lightly browned all over. Take off the heat and leave to cool.
- Heat the oven to 190°C/170°C fan/gas 5. Put the chicken in a roasting tin and loosely cover with foil. Roast for 1 hour, basting the chicken several times with the juices, until the top is golden and the juices run clear when the thickest part of the meat is pierced with a skewer. If you have a digital thermometer, push it into the thickest part of the meat to check it has reached 70°C.
- Lift the chicken onto a board and let it rest for 15 minutes, then cut into quarters. Sprinkle over the sajji masala, squeeze over the lemon juice, then serve with steamed rice.
Nutrition
- 243kcals Calories
- 8g (1.3g saturated) Fat
- 40.1g Protein
- 1.7g (0.2g sugars) Carbs
- 1.8g Fibre
- 0.7g Salt
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