Baked Chicken Thighs (Murg Lasan), Flatbread and Pakoras
The brilliant Romy Gill is back with these recipes for Baked Chicken Thighs (Murg Lasan), Flatbread and Pakoras. Serve them together for a tasty feast!
Ingredients
- 6-8 chicken thighs, skin removed
- 12 large cloves of garlic, peeled and grated
- 15 fresh coriander, roughly chopped plus extra chopped to sprinkle
- 2-3 green chillies (bird’s eye or similar)
- 150g white onion, peeled and roughly chopped
- 1 juice of lime and ½ zest of lime
- 1tsp sea-salt
- 2tsp ground coriander
- 1tsp ground turmeric
- 400ml coconut milk
- 50ml water
- 40ml rapeseed oil
- 1tsp toasted cumin seeds
Flatbread
- 300g self-raising flour
- ½ tsp salt
- ½ tsp sugar
- ½ tsp baking powder
- 1tsp Nigella seeds
- 50g Greek yoghurt
- 4tsp oil extra to apply once cooked (ghee can be applied too)
- 275-300ml semi-skimmed milk
Pakoras
- 150g potatoes, peeled and diced into small tiny chunks
- Handful of fresh coriander chopped small
- 1 large red onion, sliced thinly
- 2 green chillies, seeds in chopped
- 175g gram flour, sieved
- 1tsp cumin seeds
- 1tsp salt
- 2tsp ground coriander
- 130-140ml water
- Sunflower oil to fry
Method
Chicken
In a food processor add garlic, onions, fresh coriander, chillies, coriander, lime juice, lime zest, water, ground coriander, turmeric, coconut milk. Make it into a fine paste.
In a casserole dish add the chicken thighs and pour paste we made earlier over the chicken and mix them all together. With a fork stab the thighs so all the flavours of the paste go into the chicken. Sprinkle ghee or oil. Leave it to rest at room temperature for half an hour before baking in the oven.
Preheat the oven at 200C and place the casserole dish in the middle rack and cook in the oven for 45 minutes. Once cooked, mix the chicken sprinkle cumin seeds and fresh chopped coriander before serving.
Enjoy hot with rice, any flatbread, salad or on its own.
Flatbread
Sieve flour in a bowl then add baking powder, salt, sugar, Nigella seeds, yoghurt, and mix with your hands. Then add 2tsp oil and gently add milk and start mixing with your fingers and then add more milk slowly, mix until it comes together into a dough. Keep kneading until smooth. Apply rest of the oil, cover the bowl with a cloth, and keep aside for 30 minutes at room temperature
Next, divide the dough into 4 or 5 dough balls. On a lightly floured surface, roll each ball out sprinkle with more flour and roll again repeat with all the dough balls. Heat the griddle pan. Once rolled, dry fry on a medium heat until cooked on each side.
Apply ghee or oil and eat with your main course
Pakoras served with coriander and walnut chutney
Sift the flour into a bowl, then add all of the ingredients except the water and oil. Mix the ingredients in the bowl, gently add the water and mix together with your fingers so everything is coated well.
Next, half-fill a heavy-based deep frying pan with oil and heat over a medium heat to 175-180 degree centigrade. If you don’t have a thermometer, to check if it is hot enough, drop a tiny spoon of the mixture into the oil. If it floats to the surface, your oil is ready – if it sinks to the bottom, it needs to be hotter.
Once the oil is hot, drop the mixture into the oil in batches with a spoon and fry for 2-3 minutes until crispy and golden brown. Remove with a slotted spoon and transfer to a plate lined with kitchen paper to drain the excess oil. Repeat until all of the mixture has been cooked. Serve hot with a cup of chai, plus chutney or tomato ketchup.
Ingredients
- 6-8 chicken thighs, skin removed
- 12 large cloves of garlic, peeled and grated
- 15 fresh coriander, roughly chopped plus extra chopped to sprinkle
- 2-3 green chillies (bird’s eye or similar)
- 150g white onion, peeled and roughly chopped
- 1 juice of lime and ½ zest of lime
- 1tsp sea-salt
- 2tsp ground coriander
- 1tsp ground turmeric
- 400ml coconut milk
- 50ml water
- 40ml rapeseed oil
- 1tsp toasted cumin seeds
Flatbread
- 300g self-raising flour
- ½ tsp salt
- ½ tsp sugar
- ½ tsp baking powder
- 1tsp Nigella seeds
- 50g Greek yoghurt
- 4tsp oil extra to apply once cooked (ghee can be applied too)
- 275-300ml semi-skimmed milk
Pakoras
- 150g potatoes, peeled and diced into small tiny chunks
- Handful of fresh coriander chopped small
- 1 large red onion, sliced thinly
- 2 green chillies, seeds in chopped
- 175g gram flour, sieved
- 1tsp cumin seeds
- 1tsp salt
- 2tsp ground coriander
- 130-140ml water
- Sunflower oil to fry
Method
Chicken
In a food processor add garlic, onions, fresh coriander, chillies, coriander, lime juice, lime zest, water, ground coriander, turmeric, coconut milk. Make it into a fine paste.
In a casserole dish add the chicken thighs and pour paste we made earlier over the chicken and mix them all together. With a fork stab the thighs so all the flavours of the paste go into the chicken. Sprinkle ghee or oil. Leave it to rest at room temperature for half an hour before baking in the oven.
Preheat the oven at 200C and place the casserole dish in the middle rack and cook in the oven for 45 minutes. Once cooked, mix the chicken sprinkle cumin seeds and fresh chopped coriander before serving.
Enjoy hot with rice, any flatbread, salad or on its own.
Flatbread
Sieve flour in a bowl then add baking powder, salt, sugar, Nigella seeds, yoghurt, and mix with your hands. Then add 2tsp oil and gently add milk and start mixing with your fingers and then add more milk slowly, mix until it comes together into a dough. Keep kneading until smooth. Apply rest of the oil, cover the bowl with a cloth, and keep aside for 30 minutes at room temperature
Next, divide the dough into 4 or 5 dough balls. On a lightly floured surface, roll each ball out sprinkle with more flour and roll again repeat with all the dough balls. Heat the griddle pan. Once rolled, dry fry on a medium heat until cooked on each side.
Apply ghee or oil and eat with your main course
Pakoras served with coriander and walnut chutney
Sift the flour into a bowl, then add all of the ingredients except the water and oil. Mix the ingredients in the bowl, gently add the water and mix together with your fingers so everything is coated well.
Next, half-fill a heavy-based deep frying pan with oil and heat over a medium heat to 175-180 degree centigrade. If you don’t have a thermometer, to check if it is hot enough, drop a tiny spoon of the mixture into the oil. If it floats to the surface, your oil is ready – if it sinks to the bottom, it needs to be hotter.
Once the oil is hot, drop the mixture into the oil in batches with a spoon and fry for 2-3 minutes until crispy and golden brown. Remove with a slotted spoon and transfer to a plate lined with kitchen paper to drain the excess oil. Repeat until all of the mixture has been cooked. Serve hot with a cup of chai, plus chutney or tomato ketchup.
