Spicy roast chicken with fried onion

Name: Spicy roast chicken with fried onion
Ingredients: 3 brown onions, finely sliced; 75 ml thick plain yoghurt; 1 tablespoon finely sliced ginger; Bengali Garam Masala; 3 large dried chillies; 1 tablespoon ground turmeric; 1 teaspoon ground ginger; 1 teaspoon Bengali Garam Masala; 1 teaspoon sea salt; 2 teaspoons minced garlic; 1 x 2 kg free-range, corn-fed chicken; 75 g ghee

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

An alternative to the traditional roast chicken, this version is still cooked in the manner that we all grew up with but the spicy marinade gives it a serious facelift. Try it out for your next Sunday roast!

Ingredients

1 x 2 kg free-range, corn-fed chicken
75 g ghee

Main course
Gluten-free
Spicy

Method

To make the marinade, dry-roast chillies over gentle heat until fragrant. Cool, then grind to a fine powder and combine with remaining marinade ingredients.
‘Spatchcock’ chicken by cutting away backbone and then flattening out bird. Coat chicken liberally with marinade, then cover and leave for 2 hours.
Preheat oven to