Tuesday, 23 April 2013

Masala Chicken and Potatoes

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Masala Chicken and Potatoes. If you're anything like my mother and love traditional British dishes but with added spice, then this recipe is for you. It is a great alternative to a roast dinner. I used boneless chicken pieces, but for extra flavour, use whole chicken pieces.



A Simple List of Ingredients:

1. Green Chillies
2. Ginger
3. Garlic
4. Ground Coriander
5. Garam Masala
6. Salt 
7. Lemon Juice
8. Boneless Chicken Pieces
9. Potatoes
10. Vegetable Oil
11. Black Pepper
12. Ground Cumin
13. Ground Turmeric
14. Red Chilli Powder

Bismillah, let's begin!



First, to prepare the marinade for the chicken, place 3 green chillies into a blender.




Add a thumb size piece of peeled ginger.




Add 7 peeled garlic cloves.




Add 1 teaspoon ground coriander.




Add 1 teaspoon garam masala.




Add 1 teaspoon salt.




Add 4 tablespoons lemon juice.




Blend to a paste.




Add the paste to 1 pound boneless chicken. Remember, you can use whole chicken pieces too.




Stir to combine, and set aside to marinate for at least 1/2 an hour or overnight, if you have the time.




Preheat the oven to Gas Mark 6, and place the chicken into a roasting dish and cover with foil.




Bake for 40 minutes, or until the chicken is fully cooked through. Don't waste the juices at the bottom of the roasting tin - they make the best gravy!




For the masala potatoes, peel and roughly chop 7 potatoes.




Boil the potatoes in water, until just cooked.




Drizzle with 6 tablespoons vegetable oil.




Season well with salt and black pepper.




Stir to coat all the potatoes.




Place the potatoes onto a baking tray in a single layer.




Roast in a preheated oven at Gas Mark 4 for 20 minutes.




Place the potatoes back into a large bowl.




Add:
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon red chilli powder




Stir to coat all the potatoes in the spices.




Place back onto a baking tray in a single layer.




Roast in the oven, at Gas Mark 4, for 20 minutes.




Serve the Masala Chicken and Potatoes with the vegetables of your choice!

Your Photos:

Wasalaam!

6 comments

  1. This looks nice. I must try it. Potatoes look brilliant. Good tip serving it with vegetables. Think roti would make it too heavy! JazakAllah.

    ReplyDelete
    Replies
    1. Thank you! Yes, definitely serve it with vegetables and not roti .. hope you like it inshallah!

      Delete
    2. Potatoes tasted as good as they look in the picture! Best roast potatoes recipe I've come across. Yummy!

      Delete
    3. They do make a change from the traditional roast potatoes .. Glad you enjoyed them!

      Delete
  2. Do you have a recipe on homemade gravy using the above leftover cooked marinade?

    ReplyDelete
    Replies
    1. Yes, I would put the marinade into a pan and thicken with a mixture of water and cornflour. Add salt, to taste if needed.

      Delete

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