Tandoori Roasted Chicken with Wild Garlic Sag Aloo & Raita

This tandoori chicken recipe comes from my good friend (and amazing chef) Romy Gill. I came up with the wild garlic sag aloo recipe walking through the local woods in springtime when the floor is carpeted with the stuff. It cooks down just like spinach and adds a lovely, subtle garlic flavour to the dish.

Ingredients

• Organic or free range chicken large 

• 3tsp tandoori masala

• 1 tsp coriander powder

• 3 tsp Kashmir chilli powder 

• 1tsp smoked paprika

• 1 tsp sea salt 

• 2tsp grated garli

• 2tsp grated ginger 

• 1 juice of lime 

• 3 tsp oil

Method 

1. In a big bowl add all the mix the paste well and rub in and outside the chicken. Marinate for an hour. 

2. Preheat the oven 180 c and prepare a baking tray with baking sheet . 

3. Place the marinated chicken, foil loosely and cook for 1 hour and 30 minutes . Once it is cooked put the chicken under the grill on high temperature and cook each side 5-6 minutes making the skin go crispy 

Extra bit from me (Jon)

If you want to cook on your BBQ then do this:

- Turn the chicken over on a chopping board and using a sharp knife or poultry shears, carefully remove the backbone

- Flip it over to breast side up and push down hard so the rib cage cracks

- Make deep slits all over the meaty side, about 1cm deep

- Cover liberally in the tandoori sauce and leave at least an hour

- Put the chicken, breast side up, on the grill for around 20 mins until just starting the blacken a little

- Carefully flip over and cook for another 15-20 mins until the juices run clear or the internal temp hits 65C

Wild Garlic Sag Aloo

Mix together the following in a small bowl. You can make a larger batch and keep in a jar for quick and easy Bombay potatoes:

- 1 tsp black mustard seeds

- 1 tsp sesame seeds

- 2 tsp ground coriander

- ½ tsp turmeric

- 1 tsp ground cumin

- 2 tsp garam masala

- 1 tsp chilli flakes 

Method

1. Parboil 2-3 medium potatoes and cut into bite sized pieces. Allow to cool.

2. Heat 2 tbsp oil in a large friying pan and add the potatoes

3. Once starting to brown, add the chickpeas

4. Add 2tbsp of the dry spice mix and stir well until everything is evenly coated

5. Add 3-4 large handfuls of wild garlic and continue to cook until it wilts down like spinach. You can add a small splash of water or coconut milk at this point if everything gets too dry

 Raita

Serve everything with a bowl of raita by mixing together:

- 300ml plain yoghurt

- 10cm piece of cucumber very finely diced or grated

- Small handful of fresh mint very finely chopped