Fragrant Indian roast chicken

Give traditional roast chicken a zesty new twist with this Indian-inspired version from Simon Gault's new cookbook Modern Classics. Simon encases the breast of the chicken in a flavoursome stuffing mix topped with onions which helps to keep the meat moist as it cooks. Serve it with the banana and coconut raita for a touch of sweetness.

Roast chicken

1 ½ kgs	Chicken (Main)
2 tsp	Seasoning, use Simon Gault Home Cuisine Indian seasoning
2 tsp	Cardamom seeds, crushed
2 Tbsp	Fresh ginger, peeled and grated
4 cloves	Garlic, chopped
½ tsp	Salt
1	Lemon, freshly zested
½ cup	Natural yoghurt
2 Tbsp	Oil
1 large	Onion, sliced
1 pinch	Saffron threads, soaked in 4 Tbsp warm water
1 serving	Curry leaves, shallow fried in oil, to garnish

Banana and coconut raita

1	Banana
1 Tbsp	Lemon juice
¾ cup	Natural yoghurt
2 Tbsp	Coconut, toasted
1 pinch	Salt

Directions

1. Pat the chicken dry with paper towels. Combine the Indian seasoning, cardamom seeds, ginger, garlic, salt and lemon zest with the yoghurt. Work your fingers gently between the flesh and skin over the chicken breasts, without tearing, then rub the yoghurt mixture under the skin and all over the bird. If you like, you can place some extra cardamom, a few curry leaves and extra garlic inside the cavity. Place the chicken in a dish, cover with plastic wrap and refrigerate for as long as possible (preferably overnight).
2. Remove the chicken from the refrigerator 30 minutes before cooking. Preheat the oven to 200C. Place the chicken in a shallow oven tray lined with baking paper and roast for 40 minutes.
3. For the raita, slice the banana and toss gently in a bowl with the lemon juice. Add the yoghurt and fold in the coconut (the coconut can be toasted in the microwave for a minute). Season with a little salt to taste and refrigerate until needed.
4. Heat the oil in a frying pan over a low-medium heat and gently cook the onion for 10 minutes without browning. Add the soaked saffron and its water and continue to cook for about 5 minutes more until the liquid almost evaporates.
5. Season with salt and pepper to taste. Reduce the oven to 180C and spread the onion on top of the chicken, mostly on the breast area. Return the chicken to the oven and continue cooking for another 20–30 minutes, depending on the size (cook to an internal temperature of 62C, or test by wiggling one of the legs; it should move easily when cooked).
6. Rest the chicken for 10 minutes. Serve with spiced pumpkin puree (also in the cookbook) and the banana and coconut raita here. Garnish with curry leaves.