Roast Spiced Chicken with Indian Style Gravy
recipe
Roast Spiced Chicken with Indian Style Gravy
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Try this delicious take on the traditional roast when you want something a little bit different
Ingredients
- For the spiced roast chicken:
- 2 tbsp melted butter
- 3 tbsp Patak's Balti Paste
- 1 clove garlic, finely chopped
- 1 tbsp fresh coriander, chopped
- 1 tsp black pepper, coarsely crushed
- 1.5 - 2kg (3lb 6oz - 4lb 8oz) whole chicken
- 1 medium onion, quartered
- 1 carrot, sliced
- 1 celery stick, sliced
- 4 tbsp of vegetable oil
- 1 lemon, quartered
- For the Indian Style Gravy:
- 600ml (1 pint) chicken stock
- 2 tbsp plain flour
- 1 tbsp Patak?s Balti Paste
Serves:
4
Directions
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- In bowl mix together the butter, Patak's Balti Paste, garlic, coriander and black pepper. Rub the chicken inside and out with the spiced marinade. For a more intense flavour, carefully loosen the skin and rub the marinade on to the breast of the chicken as well. Cover and refrigerate the marinated chicken for two hours or even overnight.
- Preheat the oven to //Gas Mark Place the onions, carrots and celery in a large roasting tin and toss in the vegetable oil. Stuff the lemon into the cavity of the chicken and place on top of the vegetables.
- Cover with foil and roast for minutes per plus minutes. Remove the foil for the final minutes of cooking time so the chicken is golden, the juices will run clear when the chicken is cooked through. Remove the chicken from the roasting tray and rest.
Source: Patak's sauces
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