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Chicken Tikka Roast

The great Indian festival of Diwali falls this year (2017) on Thursday 19th October. Hindus, Buddhists, Sikhs and Jains all celebrate it but, strangely for Westerners, each religion has a different reason for doing so! If you would like to join in the spirit of the occasion, this Chicken Tikka Roast is an incredibly simple yet delicious meal to create for a wonderful family meal. Or you could try it out as a really tasty alternative to your normal Sunday lunch - the curry paste and chicken juices dripping onto the vegetables give them a wonderful flavour!
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting Time 4 hours
Total Time 1 hour 30 minutes
Servings: 6 people
Cuisine: Fusion, Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large chicken about 1.8 kg
  • 3 Tbsp Tikka paste
  • 1 medium cauliflower
  • 1 kg potatoes
  • 1 medium dudhi bottle gourd
  • A handful of fresh coriander
  • 2 Tbsp cider vinegar
  • 2 Tbsp olive oil
  • Salt & Pepper

Method
 

  1. Preheat the oven to 180°C.
  2. With your hands, rub the tikka paste all over the chicken making sure to get into the wing and leg crevices.
  3. Wash the cauliflower, remove the stalk and roughly chop the florets. Place in a large roasting tray.
  4. Wash the potatoes (no need to peel) and cut into similar sized chunks as the cauliflower. Add to the tray.
  5. Peel the dudhi, slice into 2 cm rings and add to the tray.
  6. Pour the vinegar and oil over the vegetables, together with the seasoning and half the coriander, finely chopped, then mix everything together thoroughly with your hands.
  7. Pop the tray into the lower part of the oven then place the chicken straight on the bars of the shelf above it.
  8. Cook for 1¼ hours, turning the vegetables a couple of times, then rest the chicken on them for a few minutes before serving with the remaining coriander scattered over.