Garam masala chicken with spicy potatoes
Serves: 4-6
Prep time: 40 minsTotal time: 
Recipe photograph by Kris Kirkham
Garam masala chicken with spicy potatoes
Serves: 4-6
Prep time: 40 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
835Kcal
Fat
23gr
Saturates
8gr
Carbs
67gr
Sugars
11gr
Fibre
9gr
Protein
85gr
Salt
2gr
Debora Robertson
Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes
Debora Robertson
Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes
Ingredients
For the spice mixture
- 30g root ginger, peeled and chopped
- 3 garlic cloves, chopped
- 1 whole green chilli, deseeded and roughly chopped
- 1 tbsp garam masala
- 1 tsp sea salt flakes
- ½ tsp turmeric
- ½ tsp freshly ground black pepper
- ½ tsp clear honey
- 1 tbsp tomato purée
- 4 tbsp Greek-style yogurt
For the chicken
- 1 large chicken, approximately 2kg
- 1 lemon, quartered
For the spiced potatoes
- 1.2kg potatoes, peeled and cut into 2-3cm chunks
- 1 tsp turmeric
- 2 tbsp vegetable oil, plus extra for greasing
- 2 tsp cumin seeds
- 2 red onions, sliced into wedges
- 2-3 bay leaves
- 200g baby leaf spinach
For the raita
- 200g Greek-style yogurt
- 75g cucumber, peeled and finely
- 1 tbsp chopped mint leaves
Step by step
Get ahead
You can make the spice paste a day or two before you plan to use it. Store it, sealed, in the fridge. Marinate the chicken overnight, but remove from the fridge 1 hour before cooking. The raita can be made several hours before serving and kept chilled.
- In a small food processor or using a large pestle and mortar, whiz or bash together the first 8 ingredients for the spice mixture until combined into a coarse paste. Add the tomato purée and yogurt and mix together thoroughly. Rub the mixture all over the chicken and wrap the bird in several layers of clingfilm. Chill for at least 4 hours, preferably overnight.
- Take the chicken out of the fridge 1 hour before cooking, remove the clingfilm and put it in a large roasting tin. Tuck the lemon quarters inside the chicken and season. Preheat the oven to 200°C, fan 180°C, gas 6.
- Add the potatoes and turmeric to a pan of salted boiling water and parboil for 5 minutes, until just starting to soften at the edges. Drain and shake in the pan to roughen the edges. Add the oil, cumin seeds, onions and bay leaves, mix together then tip into the tin, around the chicken. Lightly grease a sheet of foil and drape loosely over the tin.
- Put the tin in the oven and roast for 1 hour initially. Discard the foil, give the potatoes a stir, and return the tin to the oven for a further 30 minutes until the bird is a deep golden colour and slightly blackened in parts, and the potatoes are crisp. The juices should run clear when the thickest part of the chicken leg is pierced, if not, cook for another 15 minutes or so. Transfer the chicken to a warmed plate to rest for at least 15 minutes, covered lightly in foil. If the potatoes aren’t crisp, return them to the oven to crisp up.
- While the chicken is resting, stir together all of the ingredients for the raita in a bowl, adding ½ teaspoon salt.
- To finish the potatoes, put the roasting tin on the hob over a medium heat. Add the spinach – you may need to do this a handful at a time – and stir until wilted. Taste and season more if necessary. Serve with the carved chicken and raita on the side.
