Lorna Maseko’s Whole Roasted Butter Chicken

Lorna Maseko whips up a delicious whole roasted chicken in a creamy butter chicken sauce.

Recipe by Lorna Maseko

Ingredients:

 

For the chicken:

  • 1 whole chicken 
  • 1 cup plain yoghurt 
  • 2 Tbsp lemon juice 
  • 4 cloves garlic, crushed 
  • 1 Tbsp ginger, grated
  • 2 tsp garam masala
  • 2 tsp turmeric 
  • 2 tsp chili powder
  • 1 tsp ground cumin powder
  • 2 tsp ground coriander 
  • 1 tsp refined sugar
  • Salt to taste 
  • 4 Tbsp butter, melted 
  • Sprig fresh thyme 


For the sauce:

  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1 onion, finely chopped 
  • 3 cloves garlic, minced 
  • 2 Tbsp ginger, grated 
  • 2 cups tomato puree
  • 2 tsp chili powder
  • 1 tsp cumin powder
  • 2 tsp garam masala
  • 1 cup full cream
  • 1 tsp refined sugar
  • Salt to taste 
  • ¼ cup butter, melted
  • Pea shoots to garnish

How To Make Chicken

1.Preheat the oven to 180°C
2. In a bowl, combine yoghurt, lemon juice, garlic, ginger, garam masala, turmeric, chili powder, cumin, coriander, sugar and salt.
3. Rub the marinade all over the chicken, including under the skin and inside the cavity.
4. Cover and refrigerate for at least 4 hours, preferably overnight.
5. Melt the butter (1 cup) and soak the cheesecloth in it, ensuring it’s fully coated.
6. Place the chicken on a roasting rack in a baking dish.
7. Cover with buttered cheesecloth, this will help keep the chicken moist and bastes it as it roasts
8. Add the remaining butter in the baking tray along with fresh thyme
9. Roast for 1 hour 20 mins and basting with melted butter from the tray every 20 minutes,
10. Remove the cloth in the last 20mins so the skin crisps up and is golden brown and cooked through
11. Let the chicken rest for 10 minutes before carving.

Prepare the Butter Sauce:
1. While the chicken is roasting, heat Stork country blend until nutty and brown
2. Then add olive oil to avoid burning
3. Sauté the onion until golden and softened. Add garlic and ginger and cook for 1-2 minutes until fragrant.
4. Stir in the tomato puree, chili powder, cumin, and garam masala. Bring to a simmer, stirring occasionally, until the sauce thickens.
5. Place in a blender and blend until smooth
6. Return to the pan and lower the heat. Add cream, sugar, salt and butter. Simmer for 5 minutes.
7. Adjust seasoning to taste
8. Serve the sauce as the bed for the delicious roasted buttered chicken.