Main Dish

INDIAN SPICED CHICKEN POT

One pot wonder which results in delicious tender meat and even better leftovers!...

1 whole chicken (1.5kg)

1 large onion, cut in 1cm slices

100ml of yoghurt

150ml of crème fraiche

1 large thumbsized piece of ginger, finely grated

8 cloves of garlic, finely grated

A large bunch of coriander, leaves and stalks separated

1 tbsp of turmeric

1 tbsp of cumin

1 tbsp of coriander

1 tsp of cinnamon

1 tsp of cardamom

2 tbsp of garam masala

1 lemon, juice and zest

Sea salt and ground black pepper

1

Preheat the oven to 200˚C/400˚F/Gas Mark 4.
2

In a pestle and mortar or food processor, blitz together the garlic, ginger, coriander stalks until you have a smooth paste.
3

Stir through the yoghurt, crème fraiche, lemon zest, juice and spices.
4

Season generously with salt and pepper.
5

Place the onion slices on the base of a large heatproof pot with a lid. Score the chicken all over with a sharp knife and then place in the pot.
6

Push the leftover lemon into the central cavity and then pour the marinade over the top and massage into the chicken on all sides.
7

Place the lid on the pot and roast in the oven for 1 hour.
8

Take the pot out of the oven remove the lid and baste with the sauce which has formed.
9

Place back in the oven and turn up the heat to 220˚C to cook for 15 minutes without the lid until you are left with a slightly charred colour on top.
10

Serve with rice and a garnish of fresh coriander leaves.