Ideal for those who love fiery food, it involves making a juicy chilli and citrus marinade that will liven up any meat. The spuds are also spruced up with the likes of coriander, cumin and turmeric for an exciting and spicy side.
A pioneer of bringing delicious Indian food to the UK, Madhur is renowned for her mouth-watering curry recipes and even had her own BBC show – Indian Cookery. So if you're after something hot, there's no better chef to get inspo from!
- For the marinade:
- 4 tablespoons lemon juice
- 2 tablespoons peeled, finely chopped
- Fresh ginger
- 2 tablespoons finely chopped or
- Crushed garlic
- 3 hot green chillies, finely chopped
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- For the chicken
- 1.75kg whole chicken,
- ½ tsp chilli powder
- ½ tsp freshly ground black
- lemon slices or wedges, to
- sliced green chillies, to
- coriander sprigs, to garnish
- For the roasted masala potatoes
- 6 tablespoons olive or sunflower oil
- 5 medium potatoes, peeled, halved lengthways, cut into 5 x 4cm chunks
- ¾ teaspoons salt
- ¾ teaspoons freshly coarse-ground
- Black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 teaspoon Kashmiri (mild) chilli powder
Method1 Preheat the oven to 200°C/400°F/Gas 6. Place all the marinade ingredients into a blender and process to a paste.
2 Using a sharp knife, make 2 deep, diagonal cuts into each breast of the chicken, going all the way down to the bone. Make 2 equally deep slashes in the thighs and 2 in the drumsticks as well.
3 Place the chicken, breast-side up, on a roasting tray lined with enough foil to cover the bird completely.
4 Pour the marinade paste over the chicken, rubbing it well into all the cuts. Set aside for 30 minutes.
5 Sprinkle the chilli powder and black pepper over the chicken evenly. Wrap up the chicken in the foil so it is completely covered, with the tightly closed seam at the top. Bake in the middle of the hot oven for 1 hour.
6 Meanwhile, for the roasted masala potatoes, pour the oil into a large bowl. Add the potatoes and sprinkle in the salt and pepper. Ensure the potatoes are well coated, then transfer to a baking tray in a single layer.
7 Unwrap the chicken, without letting the juices run out, and cook, uncovered, for 15 minutes, basting 2 or 3 times with the juices. Place the potatoes in the middle of the oven at the same time and roast for 20 minutes.
8 Check the chicken is cooked by inserting a skewer into the thickest part of the thigh, between the leg and the body. If the juices run clear with no trace of pink, it is cooked. Continue to cook for a little longer if needed. Set the chicken in a warm place to rest for 10–15 minutes.
9 Lower the oven temperature to 180°C/350°F/Gas 4. Spoon the coriander, cumin, turmeric and chilli powder onto a plate and mix well.
10 Remove the potatoes from the oven. Using tongs, roll the potatoes in the spice mix, making sure all sides are covered. Return them to the oven for a further 20 minutes, or until lightly browned and tender all the way through when pierced with a knife.
11 Carve the chicken, garnish with lemon, green chilli and coriander sprigs and serve with the roasted masala potatoes.
Nutrition InformationServes 4 - 6
Love spice? Check out these gorge recipes:
Spicy Chicken Fajitas
Butter Chicken Curry
Spicy Lamb Kebab Tikkis
Masala Scrambled Eggs
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