+
0 (0)

Mains

Tikka masala roast chicken

Tikka masala roast chicken
Ditte Isager / Goop Press/Grand Central Life & Style

On April 12, Gwyneth Paltrow's third cookbook, "It's All Easy," will hit stores. Like her two bestselling cookbooks — "It's All Good" and "My Father's Daughter" — "It's All Easy" is beautifully photographed, brightly written and all the recipes (there ... Read more

Total time: 1 hour, 10 minutes | Serves 4
  • 2 garlic cloves, very finely grated or minced
  • 1 thumb-sized piece fresh ginger, peeled and very finely grated or minced
  • 1 tablespoon tomato paste
  • 1/4 cup whole milk yogurt
  • 1 teaspoon garam masala
  • 1 teaspoon tandoori spice
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 whole chicken (roughly 3 1/2 to 4 pounds), spatchcocked or butterflied

Step 1Heat the oven to 400 degrees.

Step 2In a medium bowl, whisk together the garlic, ginger, tomato paste, yogurt, garam masala, tandoori spice, salt and olive oil.

Step 3Rub the marinade all over the chicken, making sure to get as much as possible underneath the skin.

Step 4Place the chicken on a wire rack positioned over an aluminum foil-lined baking sheet (or in a roasting pan or baking dish) and roast until a thermometer inserted in the thickest meat at the thigh reads 165 degrees, 50 to 60 minutes, depending on the size of the chicken. Begin checking the chicken after 40 minutes, and if the chicken is browning too much, cover with foil.

Step 5Rest for at least 10 minutes before carving.

Note: Adapted from a recipe in "It's All Easy: Delicious Weekday Recipes for the Super-Busy Home Cook" by Gwyneth Paltrow. Tandoori spice powder can be found at select specialty shops, as well as online.

HAVE YOU TRIED


Basic nut milk and cream
Basic nut milk and cream

Mushrooms a la grecque
Mushrooms a la grecque

Cognac reduction sauce
Cognac reduction sauce

Duck braised with quince and sour cherries
Duck braised with quince and sour cherries

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Griddled Thanksgiving stuffing 'pain perdu' with Gouda sauce and poached eggs
Spicy roast chicken with tomatoes and marjoram
Mom's famous garlic cross rib roast
Linguine With Mushrooms, Garlic and Lemon