-1/3 cup (80ml) extra virgin olive oil
-3 tsp garam masala (Indian spice mix)
-2 tsp ground turmeric
-1.7kg whole chicken
-1 lemon, halved
-3 garlic cloves, chopped
-3cm piece ginger (15g), chopped
-1 long red chilli, chopped
-400g can tomato puree
-1 cup (280g) thick Greek-style yoghurt
-1 cup (250ml) Massel Chicken Style -Liquid Stock
-1 large handful curry leaves, plus extra fried leaves to serve
-Papadums and raita (yoghurt combined with cucumber), to serve
-Preheat oven to 220°C. Place the oil in a bowl with 1 tsp each garam masala and turmeric. Season.
-Rub spice mix all over the chicken. Place a lemon half in the cavity, then tie the legs together using kitchen string.
-Place garlic, ginger, chilli, tomato puree, yoghurt, stock, curry leaves and remaining 2 tsp garam masala and 1 tsp turmeric in a deep baking tray.
-Season. Place the chicken on top and roast for 30 minutes, then reduce oven to 180°C and roast for a further 20 minutes or until the juices of the chicken run clear when the thickest part of a thigh is pierced.
-Remove from oven and rest for 15 minutes.
-Squeeze over the juice from remaining lemon, top with extra fried curry leaves and serve with papadums and raita
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