Yoghurt-Marinated Chicken with Coriander Sauce

yoghurt-marinated_chicken_with_coriander_sauce600x450

Ingredients

2 tsp garam masala
2 tsp paprika
1 tsp tumeric
1 fresh lemon juice
2 tbsp melted ghee
3 long stalks celery
1 red onion
1/2 cup desiccated coconut
30g fresh coriander
1 whole chicken
1 1/2 cup double cream yoghurt

Method

  1. Start by creating your marinade. Mix together the melted ghee with 1 cup of the yoghurt, the paprika, turmeric, garam masala, the juice from the lemon, and season with salt and pepper.
  2. Cut your onion into wedges and arrange in a roasting dish with the celery stalks. Top with the chicken, cover the chicken with the marinade and allow to stand for 30–60 min.
  3. Preheat the oven to 180°C. Roast the chicken for 1 hour 15 minutes or until cooked through. Remove and set aside.
  4. For the sauce: Place the coriander, the remaining 1/2 cup of yoghurt, the desiccated coconut and any leftover lemon juice in a blender and blitz until smooth.
  5. To serve: Carve the chicken into portions and top with sauce.
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