Indian recipe for 4 people, takes only 55 mins; recipe has turmeric, coriander seed, mustard seed, ground cumin, ground fenugreek, black peppercorn, lemon, garlic clove, ginger, coconut milk, red chilli, chicken and coriander.
Baked country chicken
Course: Indian
Servings
4
servings
Prep time
20 mins
Ingredients
- Coriander: a few coriander sprigs
- Turmeric: 1 tsp turmeric powder
- Garlic Clove: 5 garlic cloves, crushed
- Red Chilli: 2 red chillies, deseeded and chopped
- Lemon: juice 2 lemons
- Chicken: 8 pieces of chicken, bone in and skin on, or 1 whole chicken jointed
- Ground Cumin: 1 tbsp ground cumin seeds
- Ginger: 100g ginger, grated
- Black Peppercorn: 1/2 tsp black peppercorns
- Coriander Seed: 2 tsp coriander seed
- Coconut Milk: 250ml coconut milk
- Mustard Seed: 2 tsp mustard seed
- Ground Fenugreek: 1 tsp ground fenugreek
Directions
- Toast all of the spices in a dry pan, then grind to a powder using a pestle and mortar. Mix the lemon juice, garlic, ginger, coconut milk and chillies with a large pinch of salt and the other spices in a food processor to make a paste. Rub the marinade into the chicken and leave to marinate for at least 2 hrs or overnight, if possible, in the fridge.
- Heat the oven to 220C/200C fan/gas 7. Place the chicken in a roasting tin and cook for 35 mins. Turn the grill to high, then grill it to crisp up the skin. Turn every few mins and cook for about 20 mins until charred. Scatter over coriander sprigs and serve with a simple salad of sliced red onion and green chilli.
