For the chicken marinade and sauce
Blend in a food processor and pour over your chicken to marinade. Bake in a hot oven for about 25-30minutes – longer for whole bird, until cooked through. Pour off all of the pan juices into a jug – this curry sauce will act as your gravy.
Jeera Roasties
Boil potatoes as you would for regular roasties, then shake in a colander to create fluffy sides. Pop into a baking tray with oil, turmeric, cumin and salt and roast until golden and crispy.
Cauliflower Chaat
Break cauliflower into florets and pop into a bowl with sliced white onion. Drizzle with veg oil before adding salt, ginger, garam masala, chilli powder & turmeric. Toss together and turn onto a baking tray. Bake on a High heat until florets are burnished, golden and well roasted. Temper the mustard seeds and curry leaves in 2 tbsp veg oil until fizzing and popping – then turn into the yoghurt. Decant onto a platter and sprinkle with chaat masala. To finish the chaat, drizzle with yoghurt, tamarind sauce, crispy sev/shallot, chopped fresh herbs and the pomegranate seeds.
For the chicken marinade and sauce
Blend in a food processor and pour over your chicken to marinade. Bake in a hot oven for about 25-30minutes – longer for whole bird, until cooked through. Pour off all of the pan juices into a jug – this curry sauce will act as your gravy.
Jeera Roasties
Boil potatoes as you would for regular roasties, then shake in a colander to create fluffy sides. Pop into a baking tray with oil, turmeric, cumin and salt and roast until golden and crispy.
Cauliflower Chaat
Break cauliflower into florets and pop into a bowl with sliced white onion. Drizzle with veg oil before adding salt, ginger, garam masala, chilli powder & turmeric. Toss together and turn onto a baking tray. Bake on a High heat until florets are burnished, golden and well roasted. Temper the mustard seeds and curry leaves in 2 tbsp veg oil until fizzing and popping – then turn into the yoghurt. Decant onto a platter and sprinkle with chaat masala. To finish the chaat, drizzle with yoghurt, tamarind sauce, crispy sev/shallot, chopped fresh herbs and the pomegranate seeds.
