Mix the yogurt and cream and beat it lightly to smoothen the lumps.
Mix all the remaining ingredients into a smooth paste and rub the marinade generously all over the chicken skin and also under the skin where you can.
Cover and refrigerate for at least 4 hours or overnight.
Preheat the oven to 200°C/Gas 6.
Place the chicken in a roasting tin and cover with foil. Roast in the centre of the oven for the first 20 mins.
Then, baste with the juices collected in the tray. This will keep the chicken moist.
Reduce the temperature to 180°C/Gas 4 and cook for a further 1 hour 40 mins, basting with the juices a couple of times more.
For the last 15 minutes remove the foil to brown the skin to a nice golden colour.
Remove the chicken from the oven and leave in a warm place to rest for 10 minutes.
Tip: Add 2-3 drops of the Garam Masala Spice Drops® in an atomiser with either 2 tbsps. water or 2 tbsps. oil and spray on the chicken just before serving. The lovely spicy aromas will leave everybody’s mouthwatering!
Makes a great centre piece for your Christmas roast.
RECIPES THAT ALSO USE CUMIN SEED, GARAM MASALA SPICES, GARLIC, GINGER, PAPRIKA, RED CHILLI, TURMERIC