It’s always easy to continue down the route of familiarity when cooking at home, working with recipes that we know, that deliver on flavour and are received with gratitude, clean plates and full stomachs. While I would not go so far as to use the old adage that familiarity breeds contempt, for the home cook it sometimes prevents us from adapting our skills and can hamper creativity. The past year has very obviously seen an enhanced sense of cooking fatigue so it’s always a positive thing to try to switch things up so to speak while not compromising on flavours that we both know and love. Recently I have been looking at different ways of making roast chicken in alternative ways and this Indian spiced roast chicken is both simple in its execution but offers mounds of familiar comforting flavours. Here is have used crème fraiche as the base of my marinade; the creamy citrussy nature something I found both pleasing as a flavour alternative but functionally I find that the higher fat content protects the chicken better while roasting. However, feel free to use full fat natural yoghurt instead. Another slight alteration I have made to common recipes is to leave both the garlic and ginger whole in this rather than chopping finely before adding to the marinade. Finely chopped garlic and ginger can burn quite easily and the acrid bitterness is something I don’t find particularly pleasing.
I served this with saag aloo and spiced roast cauliflower, recipes for which can be found here and here. I also recommend serving a sauce on the side here; a tomato based Indian chutney would work well or indeed save any leftover sauce from a curry, freeze it and serve on the side with this. Alternatively, this would be excellent served with rice, a chickpea curry or dahl, and some naan bread.
*Note* I recommend using gloves when handling the chicken and the marinade as the turmeric can stain fingernails and clothes quite easily.