Ingredients
- 2 cups full fat plain yogurt (500 mL)
- 6 cloves garlic, minced
- 1 piece (1-inch/2.5 cm) gingerroot, minced
- 1 tbsp (15 mL) lime juice
- 2 tsp (10 mL) mild paprika
- 2 tsp (10 mL) ground cumin
- 2 tsp (10 mL) coriander
- 2 tsp (10 mL) garam masala or mild curry paste
- 1/2 tsp (2 mL) cayenne
- 1/2 tsp (2 mL) salt
- 2 (each about 3 lbs/1.5 kg) air-chilled chickens
- Butter Sauce:
- 1 tbsp (15 mL) vegetable oil
- 1 onion, chopped
- 2 tsp (10 mL) mild paprika
- 1-1/2 tsp (or 2 tsp/10 mL mild curry paste) (7 mL) garam masala
- 1 tsp (5 mL) kasura methi (dried fenugreek leaves) or 1/2 tsp (2 mL) crushed fenugreek seed
- 1 can (28 oz/796 mL) plum tomatoes
- 3/4 cup (175 mL) whipping cream
- 1/3 cup (75 mL) cold butter, cubed
- Chopped fresh coriander
Steps
- Scrape yogurt into cheesecloth-lined sieve set over bowl; let drain in refrigerator for1 hour. Discard clear liquid and place drained yogurt in large bowl. Add garlic, ginger, lime juice, paprika, cumin, coriander, garam masala, cayenne and salt; stir to combine.
- Meanwhile, remove backbone and wing tips from chickens; press to flatten. Pat dry. Place in 2 large shallow glass dishes. Pour yogurt mixture over top; turn to coat. Cover and refrigerate for at least 2 hours or for up to 24 hours.
- Transfer chickens, skin side up, to rack in large shallow roasting pan. Spoon marinade over chickens. Roast in 400°F (200°C) oven for about 1 hour or until juices run clear when thigh is pierced with knife. (Or bake, in 400°F (200°C) convection oven for 45 minutes.) Tent with foil; let stand for 10 minutes before cutting.
- Butter Sauce: Meanwhile, in large skillet or shallow Dutch oven, heat oil over medium heat; cook onion, paprika, garam masala and kasura methi for 5 minutes or until onion is softened. Add tomatoes, mashing with fork to form smooth paste; boil gently for about 10 minutes or until thickened. Let cool slightly. Purée sauce in food processor or blender. (Make-Ahead: Cover and refrigerate for up to 1 day. Rewarm before using.)
- Return puréed sauce to skillet; blend in cream. Add butter, a few pieces at a time, cooking just long enough to melt last cube. Pour in serving dish and serve with chicken.
