Masala Chicken Traybake

• μερίδες: Serves 2-4
• χρόνος ενεργούς προετοιμασίας: 1hr 20mins
• συνολικός χρόνος: Prepare night before

Υλικά

4 tbsp ghee

2 tbsp natural yogurt

6-8 garlic cloves, grated

1 white onion, grated

3/4 tbsp ginger paste

2 tbsp tomato puree

1/2 tbsp turmeric

1/2 tbsp cumin powder

1 tbsp coriander powder

1/2 tbsp paprika

1/2 tbsp garam masala

1/2 tbsp red chilli flakes

2 handfuls of crispy fried onions

large pinch of mint, chopped

large pinch of fresh coriander, chopped

4 chicken thighs (bone in) - skinless

4 chicken drumsticks - skinless

2 handfuls of baby potatoes, quartered

large pinch of salt

sprinkle of black pepper

Οδηγίες

In a bowl combine the ghee, yogurt, garlic, ginger, tomato puree, the spices, crispy fried onions, mint, and coriander. This is your marinade

Place the chicken pieces (slit them before hand), grated onion and potatoes (cut them small first) in the bowl. Add over a large pinch of salt and pepper. Then mix the marinade into the chicken and potatoes. Once done, you can set this aside in the fridge to marinade, ideally for at least 2 hours or overnight

Pre-heat the oven to gas mark 6 (200°C). Remove the bowl at least 30 minutes from the fridge before you’re ready to cook them. Add the chicken and potatoes to a baking tray. Cover the tray with foil, then place it in the oven for 30 minutes

Once done, remove the foil and use a basting brush to brush the juice over the chicken. Give the potatoes a toss and shimmy the tray a few times

Place the tray back in the oven for a further 30 minutes with the foil off. After the 30 minutes, remove it and give it a final shake and brush the juices over the top of the chicken pieces once more. Then place it back in the oven for a final 10-15 minutes

Remove the tray from the oven and sprinkle over some fresh coriander and a squeeze of lemon juice. Allow the chicken to rest for a few minutes. Serve over some white rice