Garam Masala Chicken

Chicken is one of the leanest meats, and therefore pretty low-cholesterol-friendly... This is a great BBQ recipe although it would work in the oven; the yoghurt in the marinade helps to keep the chicken moist while cooking, and also helps retain a lot of the ginger and garlic flavour (make sure you use a no-fat yoghurt). This is terrific with saffron rice and a salad - serve it with natural yoghurt and dried mint on top.


  • 1 Chicken
  • 5-6 Cloves Garlic
  • Same amount Ginger
  • 3 tsp Garam Masala
  • 1 tsp Mustard Seeds
  • 1 tsp Chilli Powder
  • Drizzle Rape Seed Oil
  • Natural Yoghurt

Get your butcher to cut your (definitely Free Range) chicken into 4 or 8 pieces

Chop and then crush your garlic and ginger in a pestle & mortar – when smooth, add a tablespoon of water to make a paste

Rub this ginger and garlic mixture all over your chicken and leave in the fridge for a few hours

Meanwhile – mix up all the other ingredients (Garam Masala, Mustard Seeds all crushed and pounded in a pestle & mortar, Chilli Powder, a dash of Rape Seed Oil and about 4 big tablespoons of Natural Yoghurt).  Add a little pinch of salt

You can buy no-fat natural yoghurt from lots of places now – the low fat ones are OK but no fat is definitely best

Dip each piece of chicken in the yoghurt mixture and once it is all coated (use up all the marinade) – leave overnight in the fridge

Take the chicken out of the fridge an hour or so before you plan to cook it

I’d give the chicken 40 odd minutes at 180 – 200˚c in the oven – or about the same (possibly less) on the BBQ, making sure it isn’t overcooked but that there aren’t any pink juices left at all.  Keep turning and moving the chicken on the barbeque to make sure it is evening cooking

Leave the chicken to stand for half an hour before serving.  Is also delicious cold the next day

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