The BBC Good Food logo
Pot-roast Bombay chicken

Pot-roast Bombay chicken

By
A star rating of 4.8 out of 5.77 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

Perfect for busy nights, this pot-roast chicken with masala seasoning is ideal for sticking in the oven to feed a crowd. Enjoy with poppadums and chutney

Nutrition: per serving (6)
NutrientUnit
kcal620
fat42g
saturates24g
carbs22g
sugars8g
fibre5g
protein36g
salt0.7g
Advertisement

Ingredients

  • 1 small whole chicken
  • 5 tbsp tikka masala paste
  • 1 tbsp sunflower oil
  • 1 large red onion, halved and sliced
  • 2 large tomatoes, halved and chopped
  • 1 tbsp fenugreek seeds
  • 1 thumb-sized piece ginger, grated
  • 2 x 400g cans full-fat coconut milk
  • 500g new potatoes, halved
  • 100g baby spinach
  • 25g pack coriander, torn, to serve
  • poppadums and chutney, to serve (optional)

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.

  • STEP 2

    Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.

  • STEP 3

    Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs – the flesh shouldn’t be pink.

  • STEP 4

    Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.

Goes well with

Recipe from Good Food magazine, April 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.77 ratings
Advertisement
Advertisement
Advertisement

Sponsored content