Not as daunting as you think.
- 4 chicken quarters
- 500 ml natural yoghurt
- 1 lemon (juice only)
- 4 garlic cloves (peeled and crushed)
- i knob of ginger (peeled and grated)
- 0.25 tsp salt
- 1 tsp red chili powder
- 4 tsp turmeric
- 1 tsp roasted cumin powder
- 2 tsp garam masala
- 250 ml cream
- 20 g unsalted butter (melted)
- for the grilled vegetables:
- 3 tblsp olive oil
- 1 tblsp white wine vinegar
- 2 curry leaves, torn
- 0.5 red, yellow and green pepper (de-seeded and chopped)
- 0.5 cauliflower (trimmed and chopped)
- 0.5 aubergine (trimmed and chopped)
- for the cumin potatoes:
- 4 potatoes (peeled and cut into sticks)
- 40 g butter
- 0.5 tsp turmeric
- 1 tsp cumin seeds
- 1 small bunch coriander leaves
- salt and black pepper
- Use a sharp knife to cut deep slices into the chicken flesh to allow the marinades to infuse the meat. Then whisk the yogurt, lemon juice, garlic, ginger and salt in a bowl and place the chicken quarters in the the mixture. Use your hands to rub this marinade all over the chicken and into the flesh. Cover with cling film and put in the fridge to marinate for at least 1 hour.
- Make the second marinade by adding the red chili powder, turmeric, roasted cumin powder and Garam Masala to the cream.
- Remove the chicken from the yoghurt marinade and wipe off the excess mixture and rub the chicken with the creamy marinade.
- Sear the chicken in a hot pan quickly and transfer to an oven dish. Coat with the melted butter and cook in a pre-heated oven at 170°C for 20-25 minutes. Baste with the melted butter again halfway through the cooking.
- Next make the dressing for the vegetables. Whisk the olive oil with the vinegar and curry leaves, and season with salt and black pepper. Soak the red, yellow and green peppers, the cauliflower and aubergine pieces in the dressing for 10-15 minutes. Then drain the vegetables and grill or pan-fry them over a high heat.
- To make the cumin potatoes, parboil the potatoes for about 4-5 minutes and drain thoroughly. Then place the butter in a wok or sauté pan, add the turmeric, cumin seeds, salt and coriander leaves. Then toss in the potatoes and cook for another 4 minutes until they are tender and are coated evenly with the butter and spices.
- To serve, place the chicken on the plate, with some grilled vegetables alongside and the cumin potatoes.
More by John Murray:
- Braised Lamb's Kidneys with a Wholegrain Mustard Sauce
- Rhubarb and Ginger Crumble
- Bread and Butter Pudding with Whiskey Soaked Raisins