A delightfully spicy north dish, Yogurt Chicken may be served with naan, onion, tomato and cucumber salad and chutney.
4 lb. chicken, skinned
1 teaspoon salt juice of
2 green chillis, very finely chopped
8 fl. oz. yogurt
2 bunch fresh coriander leaves, very finely chopped
2-inch piece fresh root ginger, peeled and finely chopped
4 garlic cloves, crushed 2 oz. butter, melted
Prick the chicken all over with a fork. Rub the chicken all over with the salt, lemon juice and green chillis. Place the chicken in a large mixing bowl and set aside for 30 minutes.
In a small bowl, combine the yogurt, coriander leaves, ginger and garlic. Rub this mixture all over the chicken. Cover the bowl and set aside for 8 hours.
Preheat the oven to fairly hot 400 F (Gas Mark 6, 200 C).
Pour half of the butter into a roasting tin. Put the chicken and the marinade into the tin and place the tin in the centre of the oven. Roast the chicken for 20 minutes. Reduce the heat to moderate 350°F (Gas Mark 4, 180 deg C) and continue roasting the chicken, basting frequently with the remaining butter and the pan juices, for a further 30 minutes or until the chicken is tender when pierced with the point of a sharp knife.
Remove the roasting tin from the oven. Lift out the chicken and place it on a warmed serving dish. Place the tin over moderate heat and, stirring constantly, boil the juices for 3 to 5 minutes or until they have thickened. Taste the sauce and add more seasoning if necessary. Remove the tin from the heat.
Pour the sauce over the chicken and serve immediately.