Ingredients
- 1 whole chicken (~1.6 kg)
- ½ cup Minnies Tikka Sauce Hot
- ½ cup plain full-fat yoghurt
- 1 tbsp Minnies Garlic Chilli Sauce
- Juice of 1 lemon
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, crushed
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp sea salt
- ½ tsp cracked black pepper
- 2 tbsp neutral oil
Method
- Pat the chicken dry inside and out. Make 3-4 deep slits in each leg, thigh, and breast — lets the marinade reach the meat.
- Whisk Tikka Hot, yoghurt, Garlic Chilli, lemon juice, ginger, garlic, garam masala, turmeric, salt, and pepper in a large bowl. Coat the chicken thoroughly, including inside the cavity. Cover and refrigerate overnight (12-24h).
- The next day, heat oven to 200°C. Place chicken on a wire rack over a baking tray (lets air circulate, skin crisps).
- Brush the chicken all over with oil. Roast 60-70 minutes, basting every 20 minutes with the leftover marinade. The skin should be deep red-brown and slightly charred at the edges.
- Internal temp at the thigh should read 75°C. Rest 10 minutes loosely tented in foil before carving.
