Spatchcocked Roast Indian Chicken with Pilaff Rice - James Martin Chef

Name: Spatchcocked Roast Indian Chicken with Pilaff Rice - James Martin Chef
Cuisine: Asian, Indian
Ingredients: 1 1.5k chicken spatchcocked and slashed; 200g thick natural yoghurt; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp chilli powder; 1 tbs curry powder; 1 tsp easy ginger paste; 2 tsp easy garlic paste; Sauce; 2 onions, peeled and sliced; 25ml butter; 2 cloves garlic, peeled and crushed; 1 tbs ginger paste; 400g tinned crushed tomatoes; 5 fresh tomatoes, chopped; 50ml water; 1 bay leaf; 1 green and red chilli sliced; 100ml double cream; 100g butter; Salt and pepper; 200g basmati rice; 1 onion, peeled and sliced; 1 cinnamon stick; 3 cloves; To serve fresh coriander if desired

4 steps

Updated at: Thu, 17 Aug 2023 02:48:20 GMT

Ingredients

0 servings

1chicken

spatchcocked and slashed

200gnatural yoghurt

thick

1 tspground cumin

1 tspground coriander

1 tspchilli powder

1 Tbscurry powder

1 tspeasy ginger paste

2 tspeasy garlic paste

25mlbutter

1 Tbsginger paste

400gcrushed tomatoes

50mlwater

100mldouble cream

100gbutter

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.