This is a very colourful dish from India, which is not at all hot but extremely full of flavour. It should marinate in its topping for about an hour before cooking and should not be cooked ahead of time. This can also be made with chicken joints and the marinade equally divided. It is best to buy either breast or thigh joints for this method, but keep cooking time to 90 minutes.
- 1 Chicken
- For the Marinade:
- 2 tblsp Onion, finely minced
- Juice of 1 lemon
- 0 1/4 tsp ground coriander, or fresh leaves, chopped
- Pinch of minced or powdered garlic
- Pinch of turmeric
- 1 cm (½ in) stem chopped green ginger or drained ginger in syrup
- Pulp of 2 large ripe tomatoes (canned and drained also)
- Salt and pepper
- About 2 tablespoons olive oil
- Mix all the marinade ingredients on a deep plate, pounding well, then add the olive oil and mix in thoroughly.
- Put the chicken in the dish and rub this marinade all over, especially over the breast and legs. Cover and leave to marinate, turning at least once. It can stay longer in the marinade if convenient.
- Line a baking tin with foil; put the chicken into the middle, then the marinade all over the breast and legs. Secure foil loosely at the top.
- Preheat oven to 200°C/400°F/gas mark 6 and put the bird in for half an hour, then lower heat to 180°C/350°F/gas mark 4 and continue cooking for another hour.
- Take out and roll back foil, then put back in oven so that the top and legs can brown – about 20 minutes is usually enough, but check that the Lahori marinade is not drying up.
- Put onto a warm serving dish with the pan juices and serve with freshly boiled rice and wedges of lemon.
More by Donal Skehan:
- Donal Skehan's Fish & Chips recipe
- My Perfect Scrambled Eggs
- Brioche French Toast with Berries and Nutella