Ingredients
- 150g plain yoghurt
- 165g jar tikka masala paste (we like Patak’s)
- 1 large chicken
- 2 medium onions, peeled and sliced
- For the green chutney:
- 1 green chilli, seeds optional, roughly chopped
- 3cm root ginger, roughly chopped
- 35g fresh coconut, roughly chopped
- Recipe preparation
- 100g fresh coriander
- 75g plain yoghurt
- good squeeze lime juice
- For the sag aloo:
- 800g potatoes, peeled and cut into small cubes
- ½ tbsp oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 red chilli, seeds removed, finely chopped
- 1 tsp fenugreek seeds, crushed
- 1 tsp coriander seeds, crushed
- 2 tsp cumin seeds crushed
- ½ tsp turmeric
- ½ tbsp tomato purée
- 250g baby spinach leaves
- squeeze lime juice
Instructions
- Mix the yoghurt with the tikka paste and spoon over the chicken. Make shallow cuts in the chicken breasts and legs to help the flavour. Cover and leave in the fridge to marinade, for 3 hours or overnight.
- Heat the oven to 190°C, 170°C fan. Lay the onion slices on a roasting tin and place the chicken on top, roast for 1 hour 20 minutes, or until cooked through.
- For the green chutney, blend all the ingredients with a pinch of salt in a food processor until well combined.
- For the sag aloo, bring the potatoes to the boil in a pan of cold, salted water, simmer for 6-7 minutes or until just tender. Drain and set aside to steam dry. Heat the oil in a large frying pan over a medium heat and cook the onion for 4 minutes or until softened and lightly browned. Add the garlic, chilli and spices, cook for another minute then add the tomato purée.
- Add the potatoes and mix to coat well, then cook until tender. The dish will keep for a couple of days in the fridge at this stage. Add the spinach along with the lime and a splash of water, mix well and continue to cook until the spinach is wilted, season well. Serve the sag aloo with the chicken, chutney and lemon wedges.
