Flavourful and juicy curried yoghurt roasted chicken is an amazing idea for a family dinner. It is healthy and easy to make.
I was first introduced to the concept of curry and other Indian dishes when I moved to Scotland 8 years ago. It was not love at first spoonful but I got there and I am a big fan of Indian cuisine right now. Actually we all are in our home and therefore I decided to make this succulent Indian inspired roasted chicken for dinner one day and it was a huge hit. In fact I have made this recipe 5 times and tested different ratios of spices. I hope you will enjoy it!
How to make curried yoghurt roasted chicken
When I make this dish I always prepare marinade first, so all the flavours have time to blend. I mix Greek yoghurt. lemon, vegetable oil with all the spices. Mix it well and set aside. If you can not find Greek yoghurt, you can use use any unflavoured thick yoghurt. Next I dry chicken and make a shallow incisions. This step will allow me to add some of the marinade under the skin and distribute it evenly. When I roast chicken in my oven I always preheat it well. I also use a Dutch oven or other oven-proof dish with a lid. Cooking chicken this way make your chicken tender an juicy. I remove lid in the last 30 min of a cooking time to dry the marinade a little bit. When your chicken is ready, take it out of the oven and let it sit for 10 min to rest before carving.
What does curried yoghurt roasted chicken taste like?
This roasted chicken is very juicy and tender. Meat easily comes off the bone. The thick yoghurt marinade loaded with aromatic Indian spice makes this chicken absolutely irresistible. I want to point out that marinade will prevent chicken skin from crisping up.
Serve your chicken with South Indian lemon rice – or Jeera rice – Indian cumin rice and some veg and you will get your dinner sorted.
This dish healthy, low-carb and delightful and became our new favourite and I hope it will become your new dinner favourite.
If you are looking for more roasted chicken recipes, I can recommend you the following:
Mexican roasted spatchcock chicken
Click this link to see all my recipes for roasted chicken.
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
kripyā bhojan kā ānnaṅd lijīyai
Ingredients
Instructions
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IMPORTANT: I would encourage you to buy and use a meat thermometer as it is easier to get the results you want. To get perfectly cooked chicken you should be aiming for internal temperature of 74°C in the breast, 79°C in the thigh/legs.
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First dry chicken with paper towel and let it sit in a room temperature for an hour.
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In a medium bowl mix lemon, yoghurt, vegetable oil and spices. Mix well and leave it for 10 minutes.
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Take your chicken and make wide but not too deep incisions on both breasts, legs and wings.
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Then take bowl with marinade and rub the marinade into the chicken. Make sure you put a generous amount of marinade UNDER the skin. This is what the incisions are made for.
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Leave marinated chicken in the fridge for at least 4 hours or ideally overnight.
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When you are ready to cook, preheat an oven to 200°C fan.
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Prepare Dutch oven or other roasting dish to fit your chicken in. Preferably dish with lid. If you do not have lid, place kitchen foil on top.
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Cut onions into halves and place them on the bottom of your roasting dish. Pour enough water to cover the bottom of your dish and have onions immersed 1 cm deep in water.
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Place chicken on the onions or carrots so it does not touch the bottom or the water.
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Cover the dish with lid or kitchen foil and roast in the oven for about 30 min.
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Then turn the temperature down to 170°C fan and cook for about an hour.
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In the last 30 min remove the lid or foil and let the marinade to dry up a little bit.
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Let the chicken rest for 10 min to keep the juices in.
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Carve and serve hot with your favourite side dish.