Oven roasted Chicken on the bone marinated in yogurt, spices and garlic. Served with a delicious medium spicy tomato based curry sauce and garnished with toasted almonds.
I love it when you design a recipe and it tastes just as you had hoped, this is definingly one of those occasions. The roasted chicken on the bone marinated in yogurt, garlic, turmeric, chilli, fennel seeds and garam masala is wonderfully moist and flavoursome. The medium spicy curry sauce made from tomato, onion, chilli, garlic, ginger, bay leaf, mustard seeds, cardamom, cloves and some butter is the perfect accompaniment to the chicken. A garnish of coriander leaf and some toasted almonds complete this dish.
Serve with choice of rice or Indian breads.
Preparation time 15 minutes (plus 2-3 hours for marinating chicken)
Cooking time 35 minutes
Ingredients and method
For the marinated chicken:
2 large chicken thighs, on the bone – remove skin and membrane
6-8 dessert spoons Greek yogurt
1/2 tsp cumin seeds
1/2 tsp chilli powder
1/2 tsp ground turmeric
1/2 tsp garam masala
1/4 tsp fennel seeds
1/2 tsp salt
3 cloves garlic – thinly sliced
Method: Combine the yogurt, garlic, salt and spices in a bowl and mix well. Add the chicken and mix well until covered in the marinade, cover bowl and put in a fridge for at least two hours (overnight is even better).
To cook the chicken, remove the bowl from fridge 30 minutes before cooking to bring to room temperature. Heat your oven to 200°c, place the marinated chicken in a roasting tin and cook for 35 minutes. Rest the chicken for 5 minutes before serving.
For the curry sauce:
1 tsp mustard seeds
1 tbsp. vegetable oil
4 large round tomatoes – quarter
5 cloves garlic – peel, crush
Root ginger (thumb sized) – peel and thinly slice
2 bay leaves
2 large red chillies – remove stalks and seeds
2 small red onions – peel, dice
2 medium white onions
5 cardamom pods
15-20g flaked almonds – for sauce, extra below for garnish
1 tbsp. brown sugar
Water – see method below
20g unsalted butter – cut into cubes
Salt – to taste
Handful of almond flakes – toast in a dry hot frying pan until coloured on both sides
Handful of coriander leaf – roughly chop
Method: Start by heating the vegetable oil over a medium high heat, add the mustard seeds and fry until they start to pop (like pop corn). Add the onions and fry for 4-5 minutes until they soften and colour. Next add the bay leaves, cardamom, cloves, chilli, ginger, garlic, flaked almonds and tomatoes. stir well and fry for 2-3 minutes. Add water to the pan, enough to cover the mixture (around 200ml), bring to boil then reduce to a simmer for 10 – 12 minutes.
Once the mixture has simmered remove the bay, cardamom and cloves. Use a stick or standalone blender to blitz sauce until smooth. You may wish to add a little extra water depending upon how thick you like your curry sauce, take care not to add too much as it will dilute the flavour.
Bring the smooth sauce to a simmer then add 1 tbsp. sugar and season with salt to taste (I used 1 tsp salt), stir until dissolved into the sauce. Add the cubes of butter and stir as they melt into the sauce, they will bring the classic gleam to your sauce as well as adding flavour. Once the butter is melted into the sauce it is ready to serve.
To serve ladle the sauce into the serving plate, place chicken on top then garnish with toasted almonds and chopped coriander.