WHOLE CHICKEN TIKKA
Ingredients
For the chicken:
2kg whole chicken
4 garlic cloves
1 inch knob ginger
2 tsp garam masala
3 tbsp paprika
2 tsp chilli powder
2 tsp ground cumin
1.5 tsp salt
1 tsp turmeric
Juice of 1 lime
1.5 tbsp vegetable oil
4 tbsp natural yoghurt
4 tbsp single cream
1 tbsp tomato purée
·
For the potatoes:
1.5kg potatoes
2 tsp turmeric
1 tsp chilli powder
1 tsp ground cumin
Salt & pepper
5 tbsp olive oil
For the greens:
600g greens
20g butter
2 garlic cloves
Zest and juice of 1 lime
Mango chutney and mint and
yoghurt dip to serve
Method
1.First make the marinade. Either marinate the chicken overnight, or
first thing in the morning for about eight hours. Start by mincing the ginger
and garlic – either finely grate, or chop and then pound in a mortar and
pestle. Add all of the dry spices to the ginger and garlic and mix well. Then
add the yoghurt, cream, oil, salt, and tomato puree.
2. Prick the chicken all over with a sharp knife to make lots of small incision.
3. Cover the chicken with the marinade so that it is well-coated all over. You
should have about a quarter of the marinade left over – you'll use this later
to baste the chicken – keep refrigerated until you need it. Cover the chicken
with foil and refrigerate.
4. About 2 hours before you want to eat, preheat the oven to 180°C.
5. Place the chicken in a roasting dish and cover with foil. Roast for 1 hour.
About half way through, baste with the remaining marinade. After 1hr remove the
foil and put the chicken back in to oven to carry on roasting for another 30
minutes to allow the skin to brown.
6. As soon as the chicken goes in the oven, start on your potatoes. I really
like Jamie Oliver's roast potatoes so I have based this recipe on his method.
Peel your potatoes and cut them so they're all an even-size. Rinse the potatoes
in cold water to get rid of excess starch. Put them in a large saucepan, cover
with cold water and a good pinch of salt. Bring to the boil and cook for 6 to 7
mins, so that they're parboiled. Drain and leave them to steam dry for 3
minutes. Put the potatoes back in the pan, put the lid on and give it a good
shake. This helps increase the surface area of the potatoes and so will make
them crispier. Transfer the potatoes to a baking tray and add the olive oil and
season well with salt and pepper. Make sure they are all evenly coated with
oil.
7. When the chicken has been cooking for about 40 minutes, put your potatoes in
the hot oven and cook for 30 minutes until lightly golden and three quarters
cooked. Then gently squash each potato with a potato masher to once again
increase the surface area. Next combine the spices for the potatoes with a
teaspoon of vegetable oil (just enough to form a paste) and coat the potatoes.
Put them back in the oven and cook for a further 40 mins until cooked through
and crispy. Remember to keep an eye on the chicken and keep track of how long
it has been cooking for!
8. While the chicken and potatoes are roasting, prepare your greens. Put a
large pan of water on to boil. Trim any tough stalks and cut the greens into
strips. Place the greens in the boiling water and cook just long enough for
them to soften (about 2-3 mins). Drain the greens and then plunge them into ice
water to stop them from cooking further, then drain. Slice the garlic very
finely. You'll finish cooking the greens a little later.
9. After 1 hour and 30 mins of cooking, remove the chicken from the oven and
check that it is done by inserting a knife into the chicken and making sure the
juices run clear. Replace the foil over the chicken and leave it to rest for 20
minutes. This allows the juices to settle before you serve.
10. While the chicken is resting, give the potatoes a shake and finish cooking
your greens. Heat the butter in a large pan or wok. Add the garlic and cook
until it is soft. Tip in the greens and add the lime juice, zest, and season
with salt and pepper. Combine well and cook for a further 2-3 minutes until
warmed through.
11. Time to serve up your roast. Serve with some mango chutney and a mint and
yoghurt dip.
Cooking ahead? You can prepare the marinade the day before and marinate the
chicken overnight. You can get the potatoes up to the end of step 6 several
hours in advance, and you can prepare your greens up to the end of step 8
several hours in advance too.
RECIPE BY: Shurooq sid
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