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Donal Skehan
Indian Spiced Chicken Pot | DonalSkehan.com, Nice twist to a Sunday roast.
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Indian Spiced Chicken Pot

October 23

This is a great way of using a whole chicken in a new and exciting way. The blend of spices packs a fantastic flavour punch and is a nice change from the traditional roast chicken we are so used to. This is a real one pot wonder which results in delicious tender meat and even better leftovers!

 

 

  • serves Serves 4
  • time 90 mins

Method

  1. 1. Preheat the oven to 200˚C/400˚F/Gas Mark 4.
  2. 2. In a pestle and mortar or food processor, blitz together the garlic, ginger, coriander stalks until you have a smooth paste.
  3. 3. Stir through the yoghurt, crème fraiche, lemon zest, juice and spices.
  4. 4. Season generously with salt and pepper.
  5. 5. Place the onion slices on the base of a large heatproof pot with a lid. Score the chicken all over with a sharp knife and then place in the pot.
  6. 6. Push the leftover lemon into the central cavity and then pour the marinade over the top and massage into the chicken on all sides.
  7. 7. Place the lid on the pot and roast in the oven for 1 hour.
  8. 8. Take the pot out of the oven remove the lid and baste with the sauce which has formed.
  9. 9. Place back in the oven and turn up the heat to 220˚C to cook for 15 minutes without the lid until you are left with a slightly charred colour on top.
  10. 10. Serve with rice and a garnish of fresh coriander leaves.

Ingredients

1 whole chicken (1.5kg)

1 large onion, cut in 1cm slices

100ml of yoghurt

150ml of crème fraiche

1 large thumbsized piece of ginger, finely grated

8 cloves of garlic, finely grated

A large bunch of coriander, leaves and stalks separated

1 tbsp of turmeric

1 tbsp of cumin

1 tbsp of coriander

1 tsp of cinnamon

1 tsp of cardamom

2 tbsp of garam masala

1 lemon, juice and zest

Sea salt and ground black pepper

You'll Need

Pestle and mortar or food processor

Oven proof pot with lid

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