Sunday Herald Sun - Body and Soul - - FRONT PAGE -

serves 4 For this fun twist on a clas­sic, a sim­ple roast chicken is amped up with the com­plex flavours of In­dian chicken tikka masala. The yo­ghurt keeps the chicken moist and the nat­u­ral sugar in the tomato paste cre­ates a beau­ti­fully bur­nished, crispy skin. 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/bak­ing dish) and roast for 75 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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