Masala Saffron Roast Chicken recipe by Ruhana Ebrahim

Ingredients

• 1 whole chicken
• ½ tablespoon red ginger garlic masala
• 1 tablespoon crushed garlic
• 1 teaspoon fine salt
• ½ teaspoon lemon pepper
• 1 teaspoon chilli powder
• ¼ teaspoon turmeric powder
• ½ teaspoon dhana powder
• ½ teaspoon Jeeru (Cumin) powder
• 1 teaspoon chicken spice
• ½ teaspoon dried mixed herbs
• 1 tablespoon lemon juice
• 1 tablespoon mustard sauce
• 1 tablespoon tomato sauce
• 1 tablespoon tikka sauce
• 2 tablespoon chopped coriander
• 2 tablespoon oil
• Also needed-
• 1 heaped teaspoon saffron threads
• 2 drops saffron essence
• 2 tablespoon hot water
• 2 tablespoon mayonnaise
• 1. Marinate chicken and keep in fridge overnight.
• 2. In a deep pot/ oven dish, pour in oil.
• 3. Place in chicken (reserve marinade) and cook in moderate oven, turning over, until done.
• 4. Seep saffron threads in hot water.
• 5. Pour marinade into a saucepan. And reduce till thickened.
• 6. Add saffron threads, essence and mayonnaise.
• 7. Heat through, then pour half of sauce over roast chicken.
• 8. Place oven on grill and charr the top of chicken a little.
• 9. Serve with potatoes & roti.
• 10. Pour remainder sauce into a gravy boat and serve with roast chicken.