Make Anjula Devi’s – Dad’s Spicy Chicken

PREP: 30 Minutes

COOK: 30 Minutes

SERVES: 4

Sometimes the very best dishes take a little longer to prepare. But they are well worth the wait….

Ingredients

One whole medium sized chicken cut into medium sized pieces still on the bone (breasts, legs, or a mix) with the skin removed
1 tsp freshly roasted cumin
1 tbsp of roasted gram flour
1 tsp  paprika
1 tsp green aniseed
1 tbsp lime pickle finely chopped
2 tsp freshly roasted coriander seeds
2 tsp ground turmeric
2 or 3 fresh green chillies finely chopped  (more if you want the chicken to a have a real kick)
6 cloves fresh garlic, finely chopped
2 tsp of ginger
200 grams of Greek yoghurt (recommend ‘Total FAGE’ brand)
The juice of two whole lemons
2 tsp salt
4 tbsp of vegetable oil
2 tbsp of mustard oil (optional, you can just use an extra 2 tbsp of vegetable oil)
1 bunch of coriander stalks finely chopped (removed from the fresh bunch of coriander)
3 tbsp unsalted melted butter
1 bunch of freshly chopped coriander leaves
1tsp of garam masala

Method 

Place the chicken pieces on a cutting board. Score evenly with a sharp knife. Or you can ask your butcher to do this if you prefer.

Combine all the ingredients in a large bowl (apart for the melted butter, fresh coriander leaves and garam masala) and mix well. Ensure that the chicken is really well coated with the marinade. Cover and refrigerate, for 48 hours, turning twice during that time.

Remove the chicken from the fridge, give it a really good mix and allow the chicken to come to room temperature (about 15 minutes). This allows the chicken to be cooked more evenly.

Stir in the melted butter, place the chicken on a large baking tray loosely cover with foil and place in a pre-heated oven at 200 degrees for 30minutes. Baste the chicken half way through.

After 30 minutes.remove the foil and baste the chicken really well. Place back in the oven for a further 20 minutes.

Remove from the oven then add the chopped fresh coriander leaves & garam masala.

Serve with fresh chapattis. Enjoy!

For more authentic Indian recipes, Anjula Devi’s fantastic ‘how to’ recipe book comes with  top tips and a glossary of spices, it includes step-by-step instructions for Anjula’s masala base, as well as easy-to-follow recipes for chicken curry, chicken biriyani, stunning samosas and perfect pakoras plus lamb, prawn, vegetarian and vegan dishes, starters, rice, breads and chutneys.  Find out more and buy the book for £5.99 here. 

And if you’re looking for the right kit to help you make them, Lakeland have worked with Anjula to create the Authentic India range of products. From flavouring curries to fluffing chapatis, every one is designed specifically for the job in hand.