Ingreadient :

• 1 1.5k chicken spatchcocked and slashed

 

• 200g thick natural yoghurt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chilli powder
• 1 tbs curry powder
• 1 tsp easy ginger paste
• 2 tsp easy garlic paste

Sauce

• 2 onions, peeled and sliced
• 25ml butter
• 2 cloves garlic, peeled and crushed
• 1 tbs ginger paste
• 400g tinned crushed tomatoes
• 5 fresh tomatoes, chopped
• 50ml water
• 1 bay leaf
• 1 green and red chilli sliced
• 100ml double cream
• 100g butter
• Salt and pepper

Rice

• 200g basmati rice
• 1 onion, peeled and sliced
• 1 cinnamon stick
• 3 cloves
• To serve: fresh coriander if desired

Direction :

1. Pre heat the oven to 200c
2. Mix all the ingredients together for the chicken. Smother it all over and inside, pop the lemon skin inside too. Place onto a roasting tray and cook for 1 hour.
3. Place a large pan on the hob, add the onions and butter and cook for 10 minutes until golden. Add the garlic, ginger and both tomatoes then simmer for 5 minutes. Add the water, chilli and bay and cook for 20 more minutes. Then finish cream and butter blitz until smooth sprinkle over coriander
4. Put the onions into a pan with a splash of veg oil, cook until caramelised, add the rice and spices into an ovenproof dish, cover in water, pop the lid on and cook for 30 minutes.