Yoghurt Roast Chicken




  • 4 chicken marylands

  • ½ cup plain yogurt

  • 2 garlic cloves, grated

  • 1 knob ginger, grated

  • 1 teaspoon white pepper

  • 1 tbsp. garam masala

  • 1 tbsp. ground cumin

  • 1 tbsp. turmeric

  • 1 teaspoon paprika

  • juice of 1 lemon

  • 2 spring onions, sliced

  • ½ bunch coriander, chopped






 In a medium bowl, combine garlic, ginger, coriander, spring onions, turmeric, paprika, garam masala, cumin, white pepper, yoghurt and lemon juice.

Score the marylands and place them in the marinade making sure all the meat is covered. Season with salt and a little olive oil.

Let marinate in the fridge for at least 1 hour or up to 6 hours.

Set oven to 230°C. Spray an oven tray with non-stick spray and line with baking paper. Set chicken on top and roast for 45-50 minutes.