Saffron-spiced whole roast chicken
(ZAFRANI MURGH)
Saffron has long exerted its influence across regions of India: it’s a staple ingredient not just in curries and biryanis but also in tandoori cooking. The spiced yogurt and almond marinade coats the chicken, infusing the meat. The chicken is then basted with saffron-flavoured ghee or butter as it cooks all the way through to keep the whole bird moist, lend even more flavour and give everything a wonderful golden colour.
SERVES 4-6 | PREP 20 MINS PLUS MARINATING AND RESTING | COOK 1 HR 35 MINS | EASY | GF
1 tsp saffron strands200g ghee or butter1.9kg whole chickenMARINADE220g greek yogurt3 tsp ground almonds2 tsp kashmiri chilli powder2 tsp ground cardamom½ tsp ground cinnamon8 garlic cloves, ground to a paste5cm ginger, ground to a pastecooked rice, spiced vegetables or salad, to serve
1 In a mixing bowl, crush the saffron strands, add the ghee or butter and mix well. Divide this saffron ghee between two bowls. Set one bowl aside to use for basting the chicken during roasting.
Put the chicken on a large plate and, starting at the neck end, ease the skin away from the flesh. Spread the saffron ghee from the second bowl under
