Sid Sahrawat’s Indian roast chicken, cabbage, roast potatoes and Makhani curry sauce

Sid Sahrawat’s Indian roast chicken, cabbage, roast potatoes and Makhani curry sauce

Sid Sahrawat’s Indian roast chicken, cabbage, roast potatoes and Makhani curry sauce

Serves 4

 

For the Chicken

4 chicken marylands (leg and thigh bone in, skin on)

50 mls olive oil for marinade

3 tbsp Cassia at home Tandoori Masala

2 tbsp ginger-garlic paste (mince equal parts whole ginger and garlic or store bought)

Salt to season

 

For the roast vegetables

500gms Agria potatoes cut into wedges

Half a cabbage, cut into quarters with the stem intact

Salt to season

3 teaspoons Cassia at Home Tandoori masala

4 tablespoons Olive oil

1 tablespoon Cassia at home Chaat Masala to season after cooking

 

To serve

1 jar Cassia at Home Makhani curry sauce.

Handful of coriander leaves picked to garnish.

 

Method

  1. Score the skin of the chicken and add to the mixing bowl with the marinade ingredients.
  2. Coat the chicken legs with the marinade and refrigerate for a couple of hours or overnight.
  3. Preheat oven to 225°C. Put a roasting rack in a roasting tray lined with baking paper. Place chicken legs skin side up and cook the chicken for 25-30 minutes until you get a crispy skin and the chicken is cooked.
  4. If making the roasted vegetables, add them into the oven at this stage.
  5. Line another roasting tray with baking paper. Add the potato wedges and cabbage; sprinkle the potatoes and cabbage with salt, tandoori masala and olive oil Give them a quick mix to coat properly.
  6. Put into the oven and cook for 15 minutes and then give the vegetables a mix gently so that they cook evenly.
  7. Cook for another 15 minutes until all the vegetables are crispy and fully cooked. Remove from oven and season with the Cassia at Home Chaat Masala and put into a separate serving bowl.
  8. In a saucepan on low heat warm the contents of one jar of Cassia at home Makhani Curry sauce and set aside.
  9. On each plate place the cooked chicken leg on the left hand side.
  10. Place the cabbage and potato on the other half of the plate.
  11. Spoon the sauce on the middle of the plate and serve the roast potatoes in a bowl on the side.
  12. Garnish with coriander.
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