Masala-spiced chicken
12
Points®
Total time: 3 hr 30 min • Prep: 25 min • Cook: 3 hr 5 min • Serves: 4 • Difficulty: Easy
For a dish that has all the flavours of spicy India you can’t beat this chicken recipe. Cooked to perfection the chicken is tender and juicy and the stuffing of basmati rice has a great crunch thanks to the almonds.
Ingredients
Whole chicken
630 g, (Buy 1.4kg)
Brown onion
1 medium, chopped
Garlic
2 clove(s), chopped
Fresh ginger
1 tsp, finely grated
Garam masala
2 tsp
Ground cumin
1 tsp
Ground coriander
1 tsp
Plain or natural yoghurt, low-fat, no added sugar
210 g
Cooked basmati rice
1¼ cup(s), (215g)
Fresh coriander
¼ cup(s), plus extra 1/3 cup
Flaked almonds
2 tbs, lightly toasted
Chicken stock
½ cup(s), (125ml)
Oil spray
1 x 3 second spray(s)
Instructions
1
Discard chicken neck. Carefully run 2 fingers between breast meat and skin to separate skin from flesh (see tip).
2
Process onion, garlic, ginger, garam masala, cumin and ground coriander in a small food processor to form a smooth paste. Lightly spray a small non-stick frying pan with oil and heat over medium heat. Cook paste, stirring, for 2 minutes or until fragrant. Transfer to a bowl and set aside to cool. Add yoghurt to spice mixture and stir to combine. Reserve 1/4 cup (60g) yoghurt mixture.
3
Spoon remaining yoghurt mixture under chicken skin, spreading evenly over breasts (see tip). Combine rice, fresh coriander, almonds and reserved yoghurt mixture in a bowl. Spoon into chicken cavity. Tie legs together with kitchen string. Place chicken in a 4.5 litre (18-cup) slow cooker. Add stock and cook, covered, on low for 6 hours (or high for 3 hours).
4
Gently remove and discard chicken skin. Sprinkle with extra coriander and drizzle with cooking juices to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.