Indian Spiced Chicken


  • 250g 0% Greek yoghurt
  • 2 tsp ground coriander
  • 1 tsp chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • ½ tsp ground turmeric
  • freshly ground black pepper
  • 3 garlic cloves, finely grated
  • 5cm piece ginger, peeled and finely grated
  • 2kg whole chicken
  • 500g mini roasting potatoes, halved
  • 2 tsp vegetable oil
  • 1 tsp smoked paprika
  • 1 small bunch coriander, roughly chopped
  • 75g natural yoghurt
  • 480g tender stem broccoli


Calories columnFat columnSaturates columnSugars columnSalt column
387 per serving
19% %GDA
8g per serving
11% %GDA
2g per serving
10% %GDA
5g per serving
6% %GDA
0.60g per serving
10% %GDA


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.

  2. Tip the Greek yoghurt into a bowl and stir in 1 tsp ground coriander, the chilli flakes, ground cumin, cinnamon and turmeric then add plenty of freshly ground black pepper. Stir in the garlic and ginger and stir once more.

  3. Place the chicken onto a roasting tin and make 3 deep slashes into each of the breasts and thighs. Scoop the yoghurt mixture over the top and rub all over the chicken, pressing into the slashes so it’s totally covered.

  4. Put the potatoes onto a large roasting tray, add the oil, smoked paprika and remaining 1 tsp ground coriander. Season with black pepper and toss until the potatoes are totally coated in the spices.

  5. Place both the chicken and potatoes into the oven to roast for 1 hour until the chicken is cooked through and the potatoes are tender.

  6. Put the coriander into a small processor or blender and blitz until just chopped. Add the natural yoghurt and blitz until nearly smooth, then decant into a serving dish.

  7. Bring a pan of water to the boil, add the broccoli and simmer for 5 minutes until just tender.

  8. Serve the broccoli alongside the chicken, potatoes and coriander yoghurt.