Pot-roast Bombay chicken

Pot-roast Bombay chicken

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(54 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins


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 and extra info

Nutrition: per serving (6)

  • kcal620
  • fat42g
  • saturates24g
  • carbs22g
  • sugars8g
  • fibre5g
  • protein36g
  • salt0.7g
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  • 1 small whole chicken



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 5 tbsp tikka masala paste
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 large red onion, halved and sliced
  • 2 large tomatoes, halved and chopped
  • 1 tbsp fenugreek seeds
    Fenugreek seed

    Fenugreek seed

    fenn-you-greek seed

    A popular seed in Indian cookery, in which it's termed methi, this small, hard, mustard…

  • 1 thumb-sized piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 x 400g cans full-fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 500g new potatoes, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 100g baby spinach
  • 25g pack coriander, torn, to serve
  • poppadums and chutney, to serve (optional)


  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.

  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.

  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.

  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.

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Comments, questions and tips

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Vicky Clark's picture
Vicky Clark
10th Feb, 2020
Thanks so much for this recipe - I loved it. I had bought a small chicken for Sunday dinner but started worrying that it wasn’t large enough and that none of my usual chicken recipes would make a warming enough recipe with the hurricane outside. But this fit the bill and really stretched the chicken - we have another meal worth of leftovers. I made a couple of substitutions - swapped one of the tins of coconut milk for chopped tomatoes as I didn’t have any fresh, and replaced the spinach with frozen fine green beans. Made the easy naan recipe from the site to go alongside- all delicious
25th Jan, 2020
It is really nice. Everybody in our family love it. Even the fussiest eaters. Really tasty.
5th Feb, 2019
I have made this numerous times and has always worked out well. I only use 1 tin of coconut milk (due to calorie/fat content), and normally use red curry or massaman curry paste and double the amount of spinach but it's always a hit.
sasha chaplin's picture
sasha chaplin
27th Nov, 2018
Very tasty and simple to make even my 2 year old ate the lot. Will make again!
12th Nov, 2017
Really simple but very tasty. Next time I'll add a bit more paste as I'd like a more intense flavour.
14th Oct, 2017
We've altered a few bits in this recipe but it's a big hit with all the family. Very filling. We roast the chicken separately as we find the sauce gets quite fatty and the chicken a strange texture when all done in one pot. Tastes brilliant when served with a bit of naan and some poppadoms to dip!
1st Oct, 2017
This dish was so simple but absolutely delicious and looked so impressive. I butterflied the chicken and cooked it in a large lasagne dish as it made it easier to cut up and serve. Can't wait to have it again!
1st May, 2017
Made this yesterday but put it in the slowcooker on low for 8 hrs. It tasted wonderful will do this again.
2nd Jul, 2020
Could I just use chicken thighs instead of a whole chicken as there are only the 2 of us? in that case how long should I put the pot in the oven after the initial 20 minutes? 30 minutes maybe? Thanks a lot for your help
lulu_grimes's picture
6th Jul, 2020
Hi, Yes you could. I'd follow the recipe and then on step 3 give the chicken thighs another 20 mins, they should be cooked through by then. Check them first just in case. I hope this helps, Lulu
13th Oct, 2019
Hi. Should I cover the chicken once I’ve reduced the temperature to 180oc or leave uncovered? Thanks
goodfoodteam's picture
15th Oct, 2019
Thanks for your question. Yes, you leave the chicken uncovered for this recipe.
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