Host An Unforgettable Book Club Party

This chicken is roasted with a spicy tomato yogurt sauce for a flavorful main dish.  Serve with Biryani with Raisins, Nuts and Peas.

Inspired by Three Cups of Tea and Major Pettigrew’s Last Stand

Click here for more book club ideas for Three Cups of Teas by Greg Mortenson.   Click here for more book club ideas for Major Pettigrew’s Last Stand by Helen Simonson

Prep Time:  10 minutes     Cook Time:  approximately 1 1/2 hours (20 minutes per pound)  Servings:  6

Ingredients

• 4 pound whole chicken

Tomato Yogurt Sauce

• 1 cup plain yogurt
• 2 cups diced tomatoes
• 1 1/2 teaspoons ginger, grated
• 1 garlic clove, minced
• 1 teaspoon coriander
• 1/4 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon allspice
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, combine all ingredients for the tomato yogurt sauce and mix well.  Set aside.
3. Remove giblets and rinse chicken.  Pat dry with paper towels and set in roasting pan.
   Take a sharp knife and gently separate the skin from the breasts of the chicken.  Wash hands thoroughly.
4. Now it time to get your hands messy.  Pour sauce over the chicken.  Rub over tops and sides of chicken, inside chicken cavity, and under separated skin on breast.
5. Place chicken in preheated oven and cook for approximately 1 1/2 hours (20 minutes per pound), basting every 1/2 hour.   Make sure internal temperature of chicken is 165 degrees.

To serve, slice chicken breast and remove legs and wings, place on platter and spoon tomato yogurt sauce on top.

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