This dish is great hot and cold the next day so it’s what I call a 2fer. Y0u can also use chicken portions for picnic or packed lunches. No idea why it’s called angry chicken but it didn’t make me angry at all.
We have this with either a salad or a slaw but you could have it with hot veggies of your choice.
And yes it is meant to look like this, not burnt just crispy.
1 whole chicken or 6-8 chicken thighs and 6-8 drumsticks
Ingredients: Spice Rub/Marinade
300g/1 cup plain yogurt
1/2 tsp ground turmeric
1/2 to 1 tsp chilli powder
1/4 – 1/2 tsp cayenne pepper
2 tsp ground coriander
1 1/2 tsp ground cumin
1/4 – 1/2 tsp ground cinnamon
1/4 – 1/2 tsp ground cloves
3 – 4 cloves of garlic (grated or minced)
8cm/ 3 inch piece of grated fresh root ginger
1/2 tbsp lemon juice
1 tsp salt
1 tsp ground black pepper
Combine all rub ingredients well in a bowl big enough for the chicken until fully combined and leave to sit for 10-15 mins.
Cut three deep slits in each breast and one in each thigh and leg of the chicken.
Place chicken in the bowl breast side down and turn over rubbing the yogurt mix into all the grooves, make sure the whole chicken is covered.
Cover bowl and place in fridge for 4 -12 hours, the longer the better.
Take chicken out of fridge to allow to come back to room temperature and preheat oven to 200c/400f, 190c/380f for fan ovens.
Smear a roasting dish with oil, place chicken in dish and drizzle with around 2 tbsp of oil
Cook for 1 hour 20 mins to 1 hour 40 mins (depending on size of chicken). Test temp in thickest part of breast with a meat probe or until all juices run clear.