Spatchcocked Roast Indian Chicken with Pilaf Rice

Spatchcocked Roast Indian Chicken with Pilaf Rice is quick and easy to rustle up for a weekend or weekday meal. The sauce is like a butter chicken sauce and the chicken is cooked separately.

Ingredients

1/1.5kg chicken, spatchcocked and slashed
200g thick natural yoghurt
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
1 tbsp curry powder
1 tsp easy ginger paste
2 tsp easy garlic paste

Sauce

2 onions, peeled and sliced
125ml butter
2 cloves garlic, peeled and crushed
1 tbsp ginger paste
400g tinned, crushed tomatoes
5 fresh tomatoes, chopped
50ml water
1 bay leaf
1 green and red chilli sliced
100ml double cream
100g butter
Salt and pepper
1 lemon juice only

Rice

200g basmati rice
1 onion, peeled and sliced
25g butter
1 cinnamon stick
3 cloves
To serve fresh coriander if desired

Method

Print Recipe

Preheat the oven to 200c.
Mix all the ingredients together for the chicken and smother it all over. Place onto a roasting tray and cook for 1 hour.
Place a large pan on the hob, add the onions and 25g butter and cook for 10 minutes until golden. Add the garlic, ginger and both tomatoes then simmer for 5 minutes. Add the chilli and bay and cook for 20 more minutes then finish with cream and butter. Remove the bay then blitz until smooth, sprinkle over the coriander and finish with lemon.
Chop up the chicken and pop in.
Put the onions into a pan with a splash of veg oil and cook until caramelised. Add the rice and spices into an ovenproof dish, cover in water pop the lid on and cook for 30 minutes.

Ingredients

1/1.5kg chicken, spatchcocked and slashed
200g thick natural yoghurt
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
1 tbsp curry powder
1 tsp easy ginger paste
2 tsp easy garlic paste

Sauce

2 onions, peeled and sliced
125ml butter
2 cloves garlic, peeled and crushed
1 tbsp ginger paste
400g tinned, crushed tomatoes
5 fresh tomatoes, chopped
50ml water
1 bay leaf
1 green and red chilli sliced
100ml double cream
100g butter
Salt and pepper
1 lemon juice only

Rice

200g basmati rice
1 onion, peeled and sliced
25g butter
1 cinnamon stick
3 cloves
To serve fresh coriander if desired

Method

Preheat the oven to 200c.
Mix all the ingredients together for the chicken and smother it all over. Place onto a roasting tray and cook for 1 hour.
Place a large pan on the hob, add the onions and 25g butter and cook for 10 minutes until golden. Add the garlic, ginger and both tomatoes then simmer for 5 minutes. Add the chilli and bay and cook for 20 more minutes then finish with cream and butter. Remove the bay then blitz until smooth, sprinkle over the coriander and finish with lemon.
Chop up the chicken and pop in.
Put the onions into a pan with a splash of veg oil and cook until caramelised. Add the rice and spices into an ovenproof dish, cover in water pop the lid on and cook for 30 minutes.