Indian chicken and chips
- January 2017
- Serves 4-6
- Hands-on 1 hour 20 min, oven 1 hour 30 min, plus overnight marinating
Dunking an Indian-spiced chip into creamy chicken masala curry is surely comfort food at it’s finest. Lisa Markwell’s recipe is one to enjoy with friends and a cold beer or two.
- 38.7g (18g saturated)
- 38.1g (6.8g sugars)
- 4 British free-range chicken legs
- 1kg slightly waxy potatoes
- Juice ½ lemon
- ½ tsp cayenne pepper
- 1 tsp ground turmeric
- Vegetable oil for roasting
For the marinade
- 120ml natural yogurt
- 60ml lemon juice
- 2 tsp finely chopped fresh ginger
- 2 tsp finely chopped garlic
- 1 tsp each ground coriander, ground cumin and garam masala
- 1 tsp salt
- ¼ tsp cayenne pepper
For the masala sauce
- 1 hot green chilli, finely chopped
- 3cm piece fresh ginger, chopped
- 400g tin whole tomatoes
- 75g unsalted butter
- 2 tsp sweet paprika
- 2 tbsp cumin seeds, toasted in a dry pan for 3-5 minutes, then ground
- 1 tbsp coriander seeds, toasted (as above), then ground
- 2 tsp garam masala
- 120ml double cream
- 120ml single cream
- Large bunch fresh coriander
- Begin the day before serving. Mix the marinade ingredients in a glass/ceramic mixing bowl. Make slashes in the chicken legs using a knife, then add them to the bowl, turning to coat with the marinade. Cover with cling film and refrigerate overnight.
- Peel the potatoes and cut into chunky chips. Add to a pan of cold salted water, bring to the boil, then cook until just soft to the point of a knife. Drain, cool and chill overnight in a roasting tray covered with cling film.
- When ready to cook, heat the oven to 200°C/180°C fan/gas 6. Put the chicken and marinade in a roasting tin and roast for 45-50 minutes until cooked. Cool, then discard the skin and strip off the meat in bite-size chunks, putting it in a bowl. Squeeze over the lemon. Leave the oven on.
- Take the chips out of the fridge. In a small bowl, mix the cayenne and turmeric with a splash of oil, season and add to the roasting tray with the chips, turning to coat. Roast for 45 minutes, turning occasionally.
- Meanwhile, make the masala sauce. In a food processor, blend the chilli and ginger with the tinned tomatoes until smooth. Put a large non-stick pan over a medium-high heat, then melt two-thirds of the butter and fry the chicken chunks, in batches, until buttery and browned. Set aside for a few minutes.
- Add the rest of the butter to the pan, then fry the rest of the spices for 1-2 minutes. Add the spiced tomato mixture and cook for 5-6 minutes, stirring as it thickens. Add the double and single cream and a good pinch of salt, then stir well.
- Return the fried chicken pieces to the pan and mix in. Lower the heat, then simmer for about 10 minutes. Leave to rest for 5 minutes, then garnish with chopped coriander and serve with the piping hot chips.
Pressed for time? Marinate the chicken and chill the chips for just 2 hours.
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