Roast Chicken Masala
A roast chicken with a sticky masala that is served as a starter or as part of a dinner menu.
Stage 1
Ingredients
5 chicken legs (keep thigh and drumstick together)
or use a whole chicken cut into 4 pieces
1 cup low fat plain yoghurt
2 tbs fresh crushed ginger
2 tbs fresh crushed garlic
2 tsp crushed green chillies
2 tsp salt
Method
- To the yoghurt add ginger, garlic, green chillies and salt, mix well, apply to chicken and marinate for 4 hours in the refrigerator.
- Lay out the chicken pieces in a large sauce pan, cook covered for 20mins until half cooked. Remove in a flat plate and cool for 1 hour.
Stage 2
Ingredients
1 cup cooking oil
2 large onions finely chopped
1lb fresh tomatoes crushed or 12 oz tinned tomatoes
1 tsp salt
2 tsp red chillies (omit for mild)
4 tbs freshly sliced coriander (optional)
SWITCH ON OVEN TO HIGH HEAT GM6/7
Method
- Put oil in a pan, add onions, fry until golden brown, add all other ingredients and cook until oil separates (bhun) and all liquids dry up. Keep tilted, discard excess oil, cool for 15mins.
- Apply mixture to chicken pieces, place coated pieces in a wide roasting tray.
- Cook in a hot oven for 20mins or until brown, remove into a large serving platter.
Ingredients
1 whole large roasting chicken or cut into 8 pieces
1 small stock cube
2 tsp salt
2 tsp ground black pepper
4 tbs oil
4 tbs achaar masala mix (can be bought from any Indian spice shop) or make your own mix
(2 tbs fennel, 2 tbs nigela, 2 tbs fenugreek - coarsely grind together)
SWITCH ON OVEN TO MEDIUM HEAT GM5/6
Method
- Wash and drain chicken and place in a deep bowl.
- Mix all other ingredients, apply to chicken and marinate for 4 hours or overnight.
- Place chicken in roasting tray, cover tightly with foil and cook for 1 hour, check if chicken juices run clear, if not return to cook for a further 15mins or until cooked.
- Remove foil, brown under a hot grill.
Ingredients
4lb leg of lamb
2 tbs salt
1 tbs coarsely ground red chillies
2 tbs garam masala
2 tbs freshly crushed ginger
2 tbs freshly crushed garlic
Method
- Wash the leg of lamb under cold water, pat dry and score with long half inch slashes all over.
- Put all other ingredients in a bowl, mix well. Rub mixture all over the leg and deep into the slashes. Marinate overnight or for at lest 4 hours.
- SWITCH ON OVEN TO MEDIUM HEAT
- Transfer the leg of lamb into a roasting tin, wrap tightly with aluminium foil and cook in the oven for 2 hours (adjust according to weight of lamb).
- Remove foil and cook in Hot oven for 10mins each side until brown on both sides. Transfer onto a serving dish.
- Transfer liquids from roasting tin into a small pan, discard fat, boil and reduce the mixture. Add gravy granules or 1 tbs cornflour mixed with 2 tbs cold water to thicken.
Garnish with garam masala and freshly sliced coriander. Serve with chips or roast potatoes and garlic bread and the fusion salad.
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