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.

You May Also Like:

Chocolate Meringue Roulade 

Spiced Fruit Loaf 

Spicy Baked Tortilla Chips

Keep me in your duas, please,


Spice Enthusiast


  1. MashAllah nice blog. I would personally try Greek Yogurt too ( not the non fat version ) is miles better.

  2. Loved this recipe :-) i fear we are all going to be the size of houses the rate I'm getting. Through your recipes :-)

  3. Will the chicken stick to the foil?

    1. No, it shouldn't do. If you are worried that it will, grease it lightly with a little oil.

  4. Salaam fatimah ..I discovered your site 3 days ago. Ive already tried 3 of your recipe!! Simply delicious���� . Love love your cooking. Keep posting more of your recipes please!! May Allah reward you in this world and the next.xx. Hafsah

    1. Wasalaam Hafsah! Jazakillah khair for leaving such kind words - keep on cooking! :)

  5. Sorry..The emoji didn't appear correctly in the text lol. Hafsah

  6. This looks great - will be trying it soon :)

  7. Salaam, sounds like a wonderful recipe, will be trying this. If I wanted to make 12 chicken pieces would I need to use double ingredients for the marinade? Or is the same amount of marinade fine?


Related Posts Plugin for WordPress, Blogger...
© copyrights This Muslim Girl Bakes, All Rights Reserved. Branding & Blog Design by Sadaf F K.