Garam Masala Roasted Chicken
Juicy one-tray roasted chicken thighsm with onions, tomatoes and spices of garam masala, cumin and dried fenugreek leaves. Served with a refreshing coriander yoghurt dipping sauce.
Servings: 2
Ingredients
- 4 chicken thighs with skin on
- 1 red onion cut in half and sliced into thick strips
- 4 large tomatoes each cut into 4 wedges
- 2 tbsp olive oil
- 2 garlic cloves crushed
- 2 tbsp ginger minced
- 2 tsp ground cumin
- 1 tbsp garam masala
- 2 tsp dried fenugreek leaves
- 1 birdseye red chilli minced
- Salt and pepper
- 150ml chicken stock
Coriander Yoghurt
- 250ml thick yoghurt (such as greek yoghurt)
- Handful of coriander
- Salt and pepper
- Small Squeeze lemon or lime juice
Instructions
- Preheat oven to 200°C / 180°C fan-forced
- Combine all coriander yoghurt ingredients together and keep refrigerated until ready to serve alongside chicken.
- Combine garlic, ginger, cumin, garam masala, fenugreek leaves, chilli and olive oil in a mortar and pestle and smash until it forms a paste.
- Divide the spice rub into two, rub one half over chopped onions and tomatoes and use the other half to rub over the chicken thighs.
- Using an oven tray lay down onions, top with tomatoes, then season with salt and pepper. Place chicken thighs on top and then season chicken with salt and pepper. Roast for 45 - 50 minutes.
- Serve the roasted chicken alongside the roasted onions,tomatoes, and spiced pan juices. Place the coriander yogurt on the side forguests to help themselves.Serving suggestion: Rice, potatoes, or bread are perfect accompaniments to soak up the delicious pan juices.