
By Melanie Hume
Spatchcocked Roast Indian Chicken with Pilaff Rice - James Martin Chef
Updated at: Thu, 17 Aug 2023 02:48:20 GMT
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Ingredients
0 servings

chicken
spatchcocked and slashed

200gnatural yoghurt
thick

1 tspground cumin

1 tspground coriander

1 tspchilli powder

1 Tbscurry powder
1 tspeasy ginger paste

2 tspgarlic paste
easy

sauce

2onions
peeled and sliced

25mlbutter

2cloves garlic
peeled and crushed

1 Tbsginger paste

400gtinned crushed tomatoes

5fresh tomatoes
chopped

50mlwater

1bay leaf

1green chilli
sliced

100mldouble cream

100gbutter

salt

pepper

200gbasmati rice

1onion
peeled and sliced

1cinnamon stick

3cloves

fresh coriander
To serve, if desired
Instructions
Step 1
Pre heat the oven to 200c
Step 2
Mix all the together for the chicken. Smother it all over and inside, pop the lemon skin inside too. Place onto a roasting tray and cook for 1 hour.
Step 3
Place a large pan on the hob, add the onions and butter and cook for 10 minutes until golden. Add the garlic, ginger and both tomatoes then simmer for 5 minutes. Add the water, chilli and bay and cook for 20 more minutes. Then finish cream and butter blitz until smooth sprinkle over coriander
Step 4
Put the onions into a pan with a splash of veg oil, cook until caramelised, add the rice and spices into an ovenproof dish, cover in water, pop the lid on and cook for 30 minutes.
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