Indian baked whole chicken aka best chicken ever

Name: Indian baked whole chicken aka best chicken ever
Prep time: 15 min
Cook time: 90 min
Total time: 1 h 45 min
Yield: 6
Cuisine: en
Ingredients: Marinade; 2.5cm ginger, chopped; 2 cloves garlic, chopped; 6 tablespoons natural yoghurt; 1 teaspoon turmeric; 1 1/4 tsps salt; 1 teaspoon cayenne pepper; Black pepper; 1 chicken, skin removed; 225 g onions, chopped; 4 cloves garlic, peeled; 4cm ginger, chopped; 25 g slivered almonds; 3 teaspoon cumin; 3 teaspoon coriander; 1 teaspoon turmeric; 1 tbsp paprika; 1/2 teaspoon cayenne pepper; 1 1/2 teaspoon salt; Oil; 2 tablespoons lemon juice; Pepper; 1/2 teaspoon garam masala

Main Dish

6 servings

15 min

90 min

Very Easy

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Ingredients

Number of serving: 6

Marinade

2.5cm ginger, chopped

2 cloves garlic, chopped

6 tablespoons natural yoghurt

1 teaspoon turmeric

1 1/4 tsps salt

1 teaspoon cayenne pepper

Black pepper

1 chicken, skin removed

225 g onions, chopped

4 cloves garlic, peeled

4cm ginger, chopped

25 g slivered almonds

3 teaspoon cumin

3 teaspoon coriander

1 teaspoon turmeric

1 tbsp paprika

1/2 teaspoon cayenne pepper

1 1/2 teaspoon salt

Oil

2 tablespoons lemon juice

Pepper

1/2 teaspoon garam masala

Preparation

First make the marinade by blending all the ingredients together. Rub the marinade all over the chicken, including the inside, and set aside for two hours.
Meanwhile, blend the onions, garlic, ginger and almonds together into a paste. Add the cumin, coriander, turmeric, paprika, cayenne pepper and salt and blend again.
Put some oil into a frying pan and fry the paste over a medium-heat for 8-9 minutes. Add the lemon juice, pepper and garam masala and mix together.
Leave the paste to cool and pre-heat the oven to 180 degrees.
Spread the cooled paste all over the chicken, including the insides and then wrap securely in foil.
Bake, breast side up, for 90 minutes or until the chicken is tender.

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