Paprika

Masala roast chicken with beer gravy and crispy onions

Name: Masala roast chicken with beer gravy and crispy onions
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: SERVES 4
Cuisine: Beer
Ingredients: • 1.8kg British free-range chicken; • 1 medium pumpkin or carnival squash (about 500g) cut into chunky wedges — leave the seeds in; • 1 naan bread, roughly torn into chunks; • 330ml IPA beer; • 300ml chicken stock or water; • 2-3 tbsp mango chutney; • 1 tbsp cornflour mixed with 1 tbsp water (optional); FOR THE MASALA PASTE; • ¼ tsp chilli powder; • 1 tsp ground coriander; • 1 tsp ground cumin; • ½ tsp ground cloves; • ½ tsp crushed black pepper; • 1 tsp ground turmeric; • 2 fat garlic cloves, crushed; • 3cm fresh ginger, grated; • 2 tbsp olive oil; • Zest I lime, juice ½; Zest 1 lemon, juice ½; FOR THE CRISPY ONIONS; • 1 small red onion, finely sliced into rings; • 1 tbsp plain flour; • ½ tsp black onion seeds (nigella); FOR THE MINT YOGURT SAUCE; • 4 tbsp natural yogurt; • 1 tsp mint sauce; • A few fresh coriander leaves, chopped; • A few fresh mint leaves, chopped

SERVES 4

porsi

20 mins

waktu aktif

1 hour 35 minutes

total waktu

Mulai Memasak

Bahan-bahan

• 1.8kg British free-range chicken

• 1 medium pumpkin or carnival squash (about 500g) cut into chunky wedges — leave the seeds in

• 1 naan bread, roughly torn into chunks

• 330ml IPA beer

• 300ml chicken stock or water

• 2-3 tbsp mango chutney

• 1 tbsp cornflour mixed with 1 tbsp water (optional)

FOR THE MASALA PASTE

• ¼ tsp chilli powder

• 1 tsp ground coriander

• 1 tsp ground cumin

• ½ tsp ground cloves

• ½ tsp crushed black pepper

• 1 tsp ground turmeric

• 2 fat garlic cloves, crushed

• 3cm fresh ginger, grated

• 2 tbsp olive oil

• Zest I lime, juice ½

Zest 1 lemon, juice ½

FOR THE CRISPY ONIONS

• 1 small red onion, finely sliced into rings

• 1 tbsp plain flour

• ½ tsp black onion seeds (nigella)

FOR THE MINT YOGURT SAUCE

• 4 tbsp natural yogurt

• 1 tsp mint sauce

• A few fresh coriander leaves, chopped

• A few fresh mint leaves, chopped

Petunjuk

1 Heat the oven to 200°C/180°C fan/gas 6. Put the chicken and pumpkin/squash wedges in a large roasting tin. Mix all the masala paste ingredients except the citrus juices in a bowl to make a paste, then rub all over the chicken (wear gloves or use a spatula - turmeric will stain your hands). Season well with salt and squeeze over the lemon and lime halves, then put the shells in the chicken cavity.

2 Roast for 1 hour 15 minutes or until the chicken juices run clear when a skewer is pushed into the thickest part of the thigh.

3 When 15 minutes of the roasting time remain, toss the onion rings with the flour and onion seeds, then put in a roasting tray and roast for 30 minutes or until crisp.

4 Once the chicken is cooked, set it and the pumpkin wedges aside, cover with foil and leave to rest for 15-20 minutes. Toast the naan bread on a baking sheet in the oven for 10 minutes or until crisp.

5 Meanwhile, put the beer and stock in a pan and boil over a high heat until reduced by half. Pour any of the resting juices from the chicken into the reduced beer-stock mix, then whisk in the chutney. If you prefer a thicker gravy, whisk in a tablespoon of cornflour mixed with cold water, then simmer for 5-10 minutes.

6 Put the yogurt in a serving bowl and stir in the mint sauce and herbs. Season.

7 Serve the chicken and pumpkin scattered with the naan bread and crispy onions, with the gravy and mint yogurt sauce alongside.