INGREDIENTS:
For the roast you will need:
1 whole chicken,cleaned with the skin on
50 grams of softened butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon trupti africa masala
1 teaspoon freshly crushed garlic
METHOD:
Make a paste with the above,mixing well. Now you need to rub the butter mixture under the skin and on top of the skin,massaging well. Allow to sit in the fridge for an hour or so.
In the meantime make a paste
with the following by blending:
1/2 cup plain yogurt
1/2 teaspoon trupti africa spice
1/2 lime squeezed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon jeera powder
1 jalapeño
Small handful of dhania
2 tablespoons steers chicken tikka sauce
2 tablespoon oil
METHOD:
Blend until you have a nice paste. Place chicken in roasting pan and pour this over chicken and massage. Keep a little for basting.
Instead of throwing the juiced lime away use it to place in the chicken cavity with 1/2 an onion and a few cloves of garlic.
Preheat oven at 220 degrees celcius. Drop temperature to 180 degrees celcius when you’re ready to place chicken in the oven. Place chicken in oven covered with foil for 30 minutes. After 30 minutes remove foil baste chicken then turn. Cook for a further 15 minutes with foil on. Remove foil baste and scoop all the liquid from the bottom of the pan onto the chicken. Roast for a further 15 minutes.
Please note that cooking time depends on the size of your chicken. I usually check the thigh area to make sure it isn’t pink. I have never used a thermometer but you could if you liked.