Kolhapuri spit chicken (kala masala roast chicken)

• whole chicken↗1

  (about 1.4kg)

• rapeseed oil↗50ml ml

  plus extra for the tin, if needed

• strained yogurt100g g
• lime↗

  wedges, to serve

• garlic↗1 tbsp tbsp

  paste

• ginger↗1 tbsp tbsp

  paste

• turmeric↗½ tsp tsp
• chilli powder↗1 tsp tsp
• lime↗1

  juiced

• vegetable oil↗2 tbsp tbsp

  for frying

• small whole dried red chili↗1
• cumin seeds↗1 tsp tsp
• black peppercorns↗1 tsp tsp
• cinnamon stick↗½ small
• coriander seeds↗1 tsp tsp
• mace↗1 tsp
• whole cloves↗1 tsp
• black cardamom pod↗1

  seeds removed

• caraway seeds1 tsp
• bay leaf↗1
• small star anise1
• nutmeg↗½ tsp grated
• green cardamom pods↗2

  seeds removed

• Szechuan peppercorns½ tsp

Step-by-step instructions

1. 1

   Mix all the marinade ingredients with 1 tsp salt, rub all over the chicken to cover, then chill for at least 4 hrs, or up to 24 hrs.

2. 2

   To make the spice mix, heat the oil in a pan over a medium heat, and add all the spices. Fry for 3-5 mins until smelling toasted, then drain through a sieve and cool, discarding the oil. Grind to a fine powder in a spice blender or using a pestle and mortar, and keep in an airtight jar.

3. 3

   Heat the oven to 220C/200C fan/gas 7. Line a baking tray with foil, or lightly oil a roasting tin. Pat the chicken dry with kitchen paper, removing the excess marinade. Mix the yogurt, oil and all the spice mix together, then rub over the chicken and under the skin. Don’t worry if the mix splits a little.

4. 4

   Put the chicken, breast-side up, on the tray or in the tin. Roast for 1 hr 30-1 hr 40 mins, basting halfway through the cooking time and covering with foil if it gets too dark, until the juices run clear when a thigh is pierced with a skewer.

5. 5

   Remove from the oven, cover with foil and leave to stand for 10 mins before serving. Drizzle with pan juices and serve with lime wedges and sweet potato wedges, if you like.