First thing first make sure the chicken is out of the fridge 20 minutes before roasting.
Preheat the oven to 200C. slice the lemon in halves and put them in the chicken cavity. Melt your butter and stir in the ingredients in the masala chicken list including the coriander and brush the chicken.
Place the chicken on a roasting tin on a trivet to help us collect the juices later on and roast in the oven for 20 minutes at 200C, then reduce the oven temperature to 180C and continue to roast for 40 minutes until the chicken is cooked through. Let the chicken cool down then take the lemon and squeeze the juices all over the chicken followed by sprinkle of sea salt and let it rest for at least 20 minutes before slicing.
To make the Butter chicken sauce, start by blending all the spices in a spice blender and in a sauce pan start cooking the garlic and ginger with butter for 2 minutes then add the blended spices and cook for another 2 minutes.
Pour in the chicken juice from the tin making sure to strain all the burnt access. Add the passata and cook for 10 minutes then add double cream and cook until the sauce reduced by half. carve the chicken and serve the sauce on the side with some rice or onion bhajis.
