This brilliant recipe is from celebrity chef Dean Edwards who has teamed up with Bacofoil to create this classic Indian-inspired dish that's easy enough for even the most hardened takeaway-er to try for themselves at home.
What are you waiting for?
- 8 chicken thighs & drumsticks
- 1 tbs garam masala
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 5 cloves of garlic, crushed
- Small piece of fresh ginger, grated
- 300ml natural yoghurt
- Juice and zest 1/2 lemon
- 800g new potatos
- 1tbs olive oil
- 1 tsp ground cumin
- 1/2 cucumber, peeled and deseeded
- 3tbs chopped fresh mint
- 1/2 tsp sugar
Method1 Mix the spices in a large bowl, then combine with 100ml of the natural yoghurt, ginger, lemon juice, zest and 3 cloves of crushed garlic.
2 Place on the chicken portions, which have been slashed a few times to allow the marinade to penetrate, massage well then cover with cling film and refrigerate for at least two hours but overnight if you can for best results.
3 Slice the new potatoes at 1/2 centimeter intervals cutting 2/3 of the way down. Mix the oil, the rest of the garlic and cumin in a bowl along with a pinch of salt and pepper then rub this oil into the potatoes making sure you get a good coating.
4 Place the chicken portions and potatoes onto a Bacofoil Non-Stick lined baking tray then cook in a pre heated oven set at 190c / gas mark 5 for 50-60 minutes or until cooked through. Half way through the cooking time run a fork along the top of the potatoes to fan them out a little.
5 Mix the rest of the yoghurt, cucumber, mint and sugar in a bowl, cover with a sheet of cling film then leave to stand for 10 minutes to allow the flavours to develop. Serve the chicken and potatoes along with the raita and a garnish of fresh coriander.
Nutrition InformationServes 4
For exclusive competitions and amazing prizes visit Reveal's Facebook page NOW!
Love curries? Check out our gallery of recipes below.