A Simple List of Ingredients:
For the Chicken Marinade:
3. Red Chilli Powder
4. Ground Coriander
5. Ground Cumin
6. Garam Masala
7. Ground Turmeric
8. Tandoori Masala
9. Dried Fenugreek
10. Plain Yoghurt
11. Large Chicken Pieces, on the bone
For Roasting the Chicken:
1. Vegetable Oil
2. Cumin Seeds
3. Kashmiri Chilli Powder
For the Gravy:
1. Roasting Juices from the Chicken
Bismillah, let’s begin!
We’ll start by mixing the marinade together in a bowl.
Take 3 large Lemons. More, if they’re not that juicy. It’s the lemon that makes this recipe so good.
Juice the lemons into the bowl.
Now, the spices!
First, 1 and 1/2 teaspoons Salt.
1 level teaspoon Red Chilli Powder
You can add more or less, if you like.
1 heaped teaspoon Ground Coriander
1/2 teaspoon Ground Cumin
1/4 teaspoon Ground Turmeric
2 heaped teaspoons Tandoori Masala
Next, dried fenugreek (methi).
Add in 1 tablespoon Dried Fenugreek.
And, that’s our spices done.
Grab a whisk and mix everything up.
Next, plain yoghurt. You can also use Greek yoghurt.
Dollop in 4 heaped tablespoons Plain Yoghurt.
Stir that in too. The marinade is on the looser side which is just fine.
Next, the chicken. I used 1kg (2 pounds) Large Chicken Pieces, on the bone.
There were 3 breasts, 3 legs and 3 necks. The necks are optional but add real flavour to the gravy. You can use any part of the chicken but it’s best on the bone.
Slit the meat so that the flavour gets in better.
Pour on all of the marinade.
Rub and stir the marinade in.
Cover and set the chicken aside to marinade. I left mine overnight which I think is best. But you can get away with leaving it for a few hours.
To cook, heat the oven to 220C. If the chicken is in the fridge, take it out at least 30 minutes before cooking.
Place the chicken pieces along with all their marinade into a roasting tin lined with foil.
Drizzle the chicken with a few tablespoons Vegetable Oil.
Sprinkle over 1 teaspoon Cumin Seeds.
And, 1 teaspoon Kashmiri Chilli Powder.
Now, we can roast our chicken!
Cover the tin with foil and place into the oven at 220C.
Bake for 30 minutes.
And, pour in 400ml Water. This will help us get more liquid for our gravy.
Cover the chicken again. Bake for another 30 minutes but this time, at 200C.
Once the chicken is fully cooked through, we can drain out the liquid.
Pour the roasting juices into a saucepan.
Cover the chicken up and pop it back into a 150C oven for a final 10 minutes.
For the gravy, bring the roasting juices to a boil.
In a bowl, stir together 1 tablespoon Cornflour with a few tablespoons of Water until smooth.
Pour it in.
Stir over a high heat until the mixture thickens and comes back to the boil.
Taste for seasoning and adjust, if needed. Set aside until later.
On the side, you can serve anything. I did Steamed Carrots with Salt and Pepper.
Just steam chopped carrots until just cooked and toss with salt and pepper.
I also made Buttered Spinach and Peas with Lemon. Simply fry some frozen peas in a knob of butter for a few minutes.
Add in a handful of baby spinach.
Cover until the spinach wilts before squeezing in lemon juice and seasoning with plenty of salt and pepper.
In our house, a roast wouldn’t be a roast without mashed potatoes.
We used our favourite recipe and went very heavy on the mature Cheddar and black pepper. So good!
Once everything is ready, serve up!
Serve the chicken up with plenty more lemon.
And of course, all the side dishes!
Buttered Spinach and Peas with Lemon.
Steamed Carrots with Salt and Pepper.
And of course, the gravy!
That gravy is the best!!
I love this recipe because of the lemon. The lemon juice in the marinade makes all the difference to the chicken and of course, the gravy. The gravy is the best drizzled (or drowned?) over everything on the plate. The best roast chicken lunch!