This is another example of an easy recipe that you can come up with on your own when you’re learning to cook Indian food! Simply choose a couple spices that you want to highlight and create a spice blend. It’s really hard to go wrong so start experimenting!
For this dish, I really wanted to highlight fenugreek seeds. It’s quite a bitter spice so you don’t put too much of it, but just the right amount of dry-roasted fenugreek brings out a unique and delicious flavour. A straightforward onion-tomato masala and a bit of effort to crisp up the chicken skin, and you’ve got a delicious chicken and rice dinner for two!
Roasted Fenugreek Chicken
Course: Lunch, DinnerCuisine: IndianDifficulty: EZ2
servings30
minutes30
minutes180/350
ºC/ºFIngredients
- Chicken “Marinade”
4-5 chicken thighs (bone in, skin on)
1 tbsp chilli powder
1/2 tsp turmeric
1 tsp salt
- Onion-Tomato Masala
1 tsp fenugreek seeds
1 tsp black peppercorns
1 tsp cumin seeds
3/4 tsp coriander seeds
2 medium tomatoes (finely diced)
1 large onion (finely diced)
6 garlic cloves (sliced)
1 knob ginger (thin matchsticks)
3-4 green chilies (minced, really your preference here, I like it quite spicy so please use less if you don’t like it hot)
1 tsp salt
Fresh coriander
Lemon
3 tbsp oil
Directions
- You want a dutch oven or a large pot than can go in the oven for this dish.
- Preheat your oven to 180ºC/350ºF.
- Chicken
- Marinate your chicken with the chilli powder, salt, and turmeric.
- Heat up oil on a high heat
- Add your chicken to the pot skin side down.
- Once the skin has started to brown, remove the chicken from the pot. We are not cooking it fully just yet.
- Onion-Tomato Masala
- Lower the heat to a medium for the same pot.
- Add garlic, onions, chillies, and ginger to the pot and sauté for 5-7 minutes with a pinch of salt.
- Dry roast your spices in a small pan for 5 minutes. Blend into a powder.
- Once your onions have cooked for a while, add your tomatoes and powdered spices.
- Cook down the mix for 5-6 minutes and adjust your salt. You probably need a teaspoon now.
- Place the chicken back in the pot skin side up. Spread them apart as much as you can so the skin of each chicken has space to crisp up.
- Place the dish in the oven without a lid for about 15 minutes.
- Make sure you check to see that the skin is not burning during this time.
- Remove from oven, garnish with freshly chopped coriander and a squeeze of lemon.
- Serve with steamed rice or parathas!
