MasterChef favourite Sumeet Saigal puts an Indian twist on the classic Sunday roast | 7NEWS

Ingredients

• 1 whole chicken (1.4–1.6 kg), spatchcocked (Can use Maryland pieces, or drumsticks too)
• 1 tbsp lemon juice
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• 1 tbsp oil or mustard oil
• 1 tsp salt
• 1 tsp ground turmeric
• 200g plain Greek-style yoghurt
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 tbsp tandoori masala (see spice blend below)
• 1 tsp Kashmiri red chilli powder (for added colour and mild heat)
• 1 tbsp finely chopped coriander leaves
• 1 tbsp finely chopped mint leaves
• 1 tbsp kasoori methi (dry fenugreek leaves)
• 1/4 tsp tandoori colour (or orange-red colour)
• 1 tbsp oil or ghee
• 1 Jar of Masala Makers Smoky Butter Chicken Simmer Sauce
• ¼ cup of water
• 2 tbsp of thickened cream
• 1 tbsp of butter