Indian-Spiced Roast Chicken with Onion Bhajis and Vegetable Biryani, Lay The Table
Poultry

Indian-Spiced Roast Chicken with Onion Bhajis and Vegetable Biryani

Indian-Spiced Roast Chicken with Onion Bhajis and Vegetable Biryani, Lay The Table


I cannot tell a lie: the bhajis and biryani that accompany this dish  are reheated leftovers from my local Indian restaurant that I bought on my way home from the pub the night before. But the roast chicken is mine and mine alone, using the other half of the chicken from my recent Pot-Roast Spanish Chicken.


Serves 2


Half free-range chicken


For the marinade


5 tbsp natural Greek yoghurt
Juice of 1 lemon
3 garlic cloves, crushed and finely chopped
Thumb-sized piece ginger, peel and finely chopped
Half onion, finely chopped
1 tsp salt


For the spice fry


2 tbsp vegetable oil or ghee
2 bay leaves
4 cardamom pods
5 whole peppercorns
2 cloves
1 tsp chilli powder
1 tsp turmeric powder
1 tsp coriander power
Half tsp cumin seeds


1. Remove the skin from the chicken, then make deep gashes through the flesh, almost through to the bone.


Indian-Spiced Roast Chicken with Onion Bhajis and Vegetable Biryani, Lay The Table


Indian-Spiced Roast Chicken with Onion Bhajis and Vegetable Biryani, Lay The Table


2. Mix the yoghurt with the ginger, garlic, onion, lemon juice and salt and massage into the chicken. Transfer to a freezer bag and put in the fridge for 1 hour or, even better, overnight.


Indian-Spiced Roast Chicken with Onion Bhajis and Vegetable Biryani, Lay The Table


Indian-Spiced Roast Chicken with Onion Bhajis and Vegetable Biryani, Lay The Table


Indian-Spiced Roast Chicken with Onion Bhajis and Vegetable Biryani, Lay The Table


Indian-Spiced Roast Chicken with Onion Bhajis and Vegetable Biryani, Lay The Table


Indian-Spiced Roast Chicken with Onion Bhajis and Vegetable Biryani, Lay The Table


3. Heat the oil or ghee in a large frying pan. Shake the excess marinade off the chicken, then lightly brown the chicken all over. Transfer the chicken to an oven-proof dish.


Indian-Spiced Roast Chicken with Onion Bhajis and Vegetable Biryani, Lay The Table


4. Add the excess marinade to the same frying pan, followed by the whole spices and powdered spices. Stir-fry for 1 min, then pour in 250ml water, a little at a time, to prevent the spices burning. Do this for about 10 mins untl all the water has been used and you are left with a thick sauce.


Indian-Spiced Roast Chicken with Onion Bhajis and Vegetable Biryani, Lay The Table


5. Pour the sauce over the chicken in the oven-proof dish. Spread over the chicken then put the lid on the dish. Cook in a pre-heated oven at 180C/Gas 4 for 45 mins, then remove the lid and cook for a further 10 mins.


Indian-Spiced Roast Chicken with Onion Bhajis and Vegetable Biryani, Lay The Table


Indian-Spiced Roast Chicken with Onion Bhajis and Vegetable Biryani, Lay The Table


6. Serve with accompaniments of your choice, but this went brilliantly with reheated onion bhajis and vegetable biryani.


Indian-Spiced Roast Chicken with Onion Bhajis and Vegetable Biryani, Lay The Table


Indian-Spiced Roast Chicken with Onion Bhajis and Vegetable Biryani, Lay The Table


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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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