Spiced roasted chickens with coriander

These spicy roasted chickens are great for sharing with friends and family.

  • 50 mins cooking
  • Serves 4
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Spiced roasted chickens with coriander
  • 4 baby chickens (2kg)
  • 4 clove garlic, peeled
  • 4 centimetre piece fresh ginger (20g), grated
  • 1/3 cup (40g) ground almonds
  • 1/4 cup (60ml) lemon juice
  • 3 fresh coriander roots
  • 1/2 teaspoon ground turmeric
  • 3 teaspoon garam masala
  • 3 fresh large green chillies, chopped coarsely
  • 2 teaspoon salt
  • 30 gram ghee (clarified butter), melted
  • 1/4 cup firmly packed fresh coriander leaves


Spiced roasted chickens with coriander
  • 1
    Place chickens on cutting board, cut down both sides of the backbones with poultry shears or sharp knife; remove and discard the backbones. Rinse cavity of each chicken and pat dry with absorbent paper. Place each chicken, breast-side up, on board; press the breastbone firmly with the heel of hand to flatten.
  • 2
    Blend or process garlic, ginger, ground almonds, juice, coriander roots, turmeric, garam masala, chilli and salt until combined. Rub spice mixture over chickens. Cover; refrigerate 3 hours or overnight.
  • 3
    Preheat oven to 240°C/475°F.
  • 4
    Place chickens on an oiled wire rack over large, shallow flameproof baking dish; brush with ghee. Roast, uncovered, about 30 minutes or until browned all over and cooked through.

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