Punjab x Britain
Tandoori roast chicken with onion gravy
A Sunday roast that learnt to wear red.
130 minTime
63 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original620kcalsame
63 gproteinsame
6 gfibresame
130minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Slash the chicken legs and breast deeply. Mix the hung curd, chilli, garam masala, ginger garlic paste, lemon, mustard oil and 2 tsp salt. Rub all over and inside. Marinate at least 1 hour, chilled.
- 2Heat the oven to 200°C. Boil the potatoes in salted water 8 minutes, drain and shake in the pan to rough the edges. Toss with the ghee in a roasting tray.
- 3Set the chicken on a rack over the potatoes. Roast in the oven at 200°C for 70 to 80 minutes, turning the potatoes once, until the juices run clear and no pink remains at the thigh bone.
- 4Meanwhile melt the butter in a pan on low heat and cook the onion 20 minutes, stirring now and then.
- 5Stir in the maida for 1 minute, then the stock, the tray juices and kasuri methi. Simmer at a gentle simmer 8 minutes and season.
- 6Rest the chicken 10 minutes. Toss the potatoes with chaat masala.
Serve it like this
Carve onto a warm board over the crisp potatoes, pour the onion gravy into a jug and scatter thin onion rings, lemon wedges and coriander around the bird.