Thursday 27 December 2012

My Mums Roast Chicken

 Assalamu alaikum wa rahmatullahi wa barakatuhu!

My mum has many recipes for roast chicken, but this is one of her most simple and one of my favourites. Just marinade the chicken and leave overnight, and then roast and let the oven do the work, and you'll have amazing chicken.

A Simple List of Ingredients:

1. Yoghurt

2. Lemon Juice
3. Sunflower Oil
4. Tandoori Masala
5. Salt
6. Red Chilli Powder
7. Dried Fenugreek Leaves (Dried Methi)
8. Curry Powder
9. Chicken

Bismillah, let's start!

In a large bowl, place 3 tablespoons of natural yoghurt.

Add 2 tablespoons of sunflower oil.

And, two tablespoons of lemon juice.

Next, add 3 tablespoons of tandoori masala.

And, 1 tablespoon of salt.

And, 1 tablespoon of crushed red chillies.

And, 1 tablespoon of dried fenugreek leaves (dried methi).

And, 2 tablespoons of curry powder.

 Stir well to combine, and you have your marinade.

 Take 6 pieces of chicken, and mix well to coat. You can use any kind of chicken.
Marinade for a few hours, or for best results, overnight.

 Place in an ovenproof tray and cover with foil.

  Bake in a preheated oven at Gas Mark 6 for 1 hour. Then, uncover and drain out the juices. (Keep the juices because they make an excellent gravy or dipping sauce). Place back in the oven for a further 10 minutes.

Serve whilst hot and with my real mashed potatoes!

Full Written Recipe:

My Mums’ Roast Chicken


·     3 tablespoons Plain Yoghurt
·     2 tablespoons Sunflower Oil
·     2 tablespoons Lemon Juice
·     3 tablespoons Tandoori Masala Powder
·     1 tablespoon Salt
·     1 tablespoon Red Chilli Powder
·     1 tablespoon Dried Fenugreek Leaves
·     2 tablespoons Curry Powder
·     6 pieces of Chicken


1.     Mix everything except the chicken together in a bowl.

2.   Add the chicken pieces and stir to coat them.

3.    Leave to marinade for a few hours or overnight.

4.   Place in an oven tray and cover with foil. Bake in a preheated oven at Gas Mark 6 for 1 hour.

5.   Then, uncover and drain out the juices. Place back into the oven for a further 10 minutes.

6.   Serve with mashed potatoes and gravy.

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Keep me in your duas, please,


Spice Enthusiast
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