Garam Masala Roasted Chicken
Juicy roasted chicken thighs with garam masala and dried fenugreek spice. Delicious chicken and roasted tomato pan juices and a refreshing coriander 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
- 150 ml chicken stock
Coriander Yogurt
- 250 ml yoghurt
- Handful of coriander
- Salt and pepper
- Small Squeeze lemon or lime juice
Instructions
- Preheat oven to 200°C / 180°C fan-forced
- Mix all coriander yogurt 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 along with the spiced oil roasting pan juices and the coriander yoghurt.