Spatchcocked Roast Indian Chicken with Pilaff Rice

A new twist on roast chicken...Spatchcocked Roast Indian Chicken with Pilaff Rice! The sauce has flavours of caramelised onions, chilli, garlic, tomatoes, ginger and double cream. An absolutely delicious dish, perfect for sharing!

Ingredients

1 1.5k chicken spatchcocked and slashed

200g thick natural yoghurt
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
1 tbs curry powder
1 tsp easy ginger paste
2 tsp easy garlic paste

Sauce

2 onions, peeled and sliced
25ml butter
2 cloves garlic, peeled and crushed
1 tbs 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

Rice

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

Method

Print Recipe

Pre heat the oven to 200c
Mix all the ingredients together for the chicken. Smother it all over and inside, pop the lemon skin inside too. Place onto a roasting tray and cook for 1 hour.
Place a large pan on the hob, add the onions and butter and cook for 10 minutes until golden. Add the garlic, ginger and both tomatoes then simmer for 5 minutes. Add the water, chilli and bay and cook for 20 more minutes. Then finish cream and butter blitz until smooth sprinkle over coriander
Put the onions into a pan with a splash of veg oil, 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 1.5k chicken spatchcocked and slashed

200g thick natural yoghurt
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
1 tbs curry powder
1 tsp easy ginger paste
2 tsp easy garlic paste

Sauce

2 onions, peeled and sliced
25ml butter
2 cloves garlic, peeled and crushed
1 tbs 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

Rice

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

Method

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