Fusion Kitchen · Dinner
Tamarind Butter Roast Chicken
An Indian-French fusion roast, whole chicken rubbed under and over the skin with a tamarind, brown butter, and spice paste so the sweet-sour-savoury depth penetrates the meat.
$
20 minsPrep
1 hr 20 minsCook
1 hr 40 minsTotal
EasyLevel
Nutrition per serving
565Calories
48gProtein
28gFat
28gCarbs
8gSugar
4gFiber
720mgSodium
110mgChol
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Instructions
1
Prep
Pat chicken dry with paper towel. Mix tamarind paste, honey, softened butter, cumin, paprika, minced garlic, ginger, and salt into a smooth paste. Season chicken cavity with salt and pepper. Halve baby potatoes and toss with olive oil and sea salt.
2
Roast
Preheat oven to 200°C. Loosen skin over chicken breast and thighs; push two-thirds tamarind butter underneath, spread evenly. Rub remaining butter over outside. Scatter potatoes around chicken in a medium roasting tray. Roast 1 hour to 1 hour 10 minutes, basting halfway, until skin is deep mahogany and thigh juices run clear.
3
Rest
Remove chicken from oven and rest uncovered 15 minutes. While chicken rests, melt 10g butter in a wide pan over medium heat, add minced garlic, sizzle 30 seconds until fragrant.
4
Saute
Add 150g baby spinach to garlic butter, toss 1 to 2 minutes until just wilted. Season with a pinch of salt and 0.5 tbsp lemon juice.
5
Plate
Carve rested chicken into portions. Arrange carved chicken, roasted potatoes, and wilted spinach on serving plates. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 900g (31.7 oz) whole chicken
- 1 tsp fine sea salt
- 0.25 tsp black pepper
- 50g (1.8 oz) unsalted butter
- 1.25 tbsp tamarind paste
- 0.75 tbsp honey
- 0.5 tsp ground cumin
- 0.5 tsp smoked paprika
- 2 garlic cloves
- 8g (0.3 oz) fresh ginger
- 350g (12.3 oz) baby potatoes
- 1 tbsp olive oil
- 0.25 tsp sea salt flakes
- 150g (5.3 oz) baby spinach
- 0.5 tbsp lemon juice