INDIAN ROAST CHICKEN & CAULIFLOWER
For me Indian food is all about the condiments & small side dishes served - fragrant basmati rice, chutney, cooling yogurt, pappadums & naan for dipping. So feel free to serve what you like with this chicken. I’ve served some small, crisp cucumbers with slivers of onion doused in lemon juice with a sprinkling of sugar, rice & mint yogurt.
I’ve opted for thigh & leg quarters but a whole chicken could be used as a sub, just remove the backbone & flatten the breast with your hand (spatchcock) first.
Servings: 8
Calories: 271kcal
Cost: $13
Equipment
- large baking sheet
Ingredients
- 1/4 cup butter (or ghee)
- 1 1/2 tablespoons curry powder
- 1 tablespoon panch phoran* (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 teaspoon cracked black pepper
- 4 chicken thigh & leg quarters
- 1 medium cauliflower, broken into florets
- 3 small cucumbers, sliced
- 1/4 cup thinly sliced red onion
- juice from 1 small lemon
- pinch of salt & sugar
- mint leaves & lemon wedges, for garnish
- basmati rice, to serve
MINT YOGURT
- 1 cup whole milk plain yogurt
- 1/4 cup chopped fresh mint
- pinch of salt
Instructions
To make the mint yogurt:
- Combine all ingredients in a small bowl. Cover & set aside in the fridge.
- Line a baking sheet with parchment paper, bringing the parchment up past the sides. Preheat the oven to 425°F (220°C/Gas mark 7).
- In a large saucepan, over medium heat, melt butter with curry powder, panch phoran, garlic, cayenne, salt & pepper. When the butter is almost melted, give the mixture a stir & let it cook for about 30 seconds to release the oils from the spice. (Here I use a large saucepan so the cauliflower can be added later; it saves on dishes.)
- Place the chicken on the baking sheet. Cut 3 or 4 deep slits across the top of the chicken, this allows the buttery spice mixture to penetrate & for a little faster cooking. Drizzle half the butter mixture over the chicken & either use your hands (wear gloves) or a basting brush to coat each piece evenly. Roast for 45 minutes.
- While it’s still warm, add the cauliflower to the remaining butter mixture & toss to coat. Let stand until ready to roast. Once the chicken has cooked for 45 minutes, add the cauliflower & cook for 15 to 18 minutes, depending on the size of the florets, until the cauliflower is tender but still has a little crispness & chicken is thoroughly cooked – a meat thermometer registers 165°F/74°C.
- While the cauliflower cooks, in a medium bowl, combine cucumber, onion, lemon juice, salt & sugar together. Cover & set aside in the fridge.
- Serve the chicken with cauliflower, cucumber salad, mint yogurt, mint leaves, lemon wedges & rice. Serves 4 to 8.
Notes
*Panch phoran is used in Indian cooking & is a combination of 5 different seeds: fenugreek, black mustard, nigella, cumin & fennel. It’s available in Indian grocery stores & some grocery stores with a good international section.
Nutrition
Calories: 271kcal | Carbohydrates: 11g | Protein: 15g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 291mg | Potassium: 605mg | Fiber: 3g | Sugar: 5g | Vitamin A: 445IU | Vitamin C: 38mg | Calcium: 84mg | Iron: 1mg