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TANDOORI BHARE MURGH   Serves 4

If you are unsure about any of the spices or cooking terms then visit the glossary. GLOSSARY

This recipe was donated by the curryholic. Kath Merriman  
 
 
 
 

Ingredients

  • 3 1/2 lb roasting chicken
  • juice of 3 fresh lemons
  • 14oz of red tandoori marinade
  • 6 tablespoons of ghee
  • 4 crushed garlic cloves
  • 2 tablespoons of chopped coriander
Stuffing
  • 8oz basmati rice
  • 4oz frozen mixed vegetables thawed
  • 100ml greek yoghurt
  • salt
Spices
  • 1 teaspoon cummin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon black pepper

Method

  1. Skin the chicken clean inside and out and then gash the flesh. Rub the lemon juice all over to de-grease the chicken and leave it to dry. In a large non metallic bowl put the marinade and work it well into the chicken. Cover and leave in the fridge for minimum 24hrs, maximum 60hrs.
  2. Heat the ghee in a large karahi or wok. Carefully place the chicken in and fry until all sides are browned, about 15 minutes. Remove from the pan leaving all the ghee and cooked marinade behind.
  3. When the chicken is cold enough, stuff with the mixture.
  4. Fry the garlic in the pan, and then add the spices simmer gently. Add salt to taste.
  5. Add a 1/4 pint of water bit by bit over 10 minutes.
  6. Put the chicken on its back in a large lidded casserole dish and put the fried blend over it.
  7. Place in a oven gas mark 6 200C and cook for about 1 hour basting once or twice along the way.
  8. Sprinkle the fresh coriander over and cook without the lid for a minimum 10 minutes. You'll probably need longer, and possibly an increase in heat to crust and dry the chicken, it's up to you.
  9. Sieve off any spare oil and serve with rice or roast tikka potatoes and enjoy.
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