Hello there, I hope you are having an enjoyable weekend! Today I am sharing a recipe that puts a much needed twist on the classic “meat and two veg” Sunday roast.
To me the start of Autumn marks the return of the oh so delicious and classic Sunday roast after a summer of salads. The roast had arguably been the national dish of Britain for years until we discovered the joy of the Indian curry and adopted it as our own. I have combined these two dishes today to make an amazing Anglo-Indian tray bake.
When curries were first introduced to the British we were not the best at handling the levels of spice and heat and so yogurt was stirred in to cool it all down. Thus chicken tikka massala was born. I use this now famous combination to create a marinade for the chicken, the yogurt not only balances out the spices but keeps the chicken moist and tender when roasting. The chicken is roasted alongside cauliflower and sweet potato tossed in cumin and coriander and then topped with pickled onion, fresh coriander and yogurt when out of the oven and it makes for a heavenly combination of flavours.
As always with marinating, the longer you leave it the longer the spices have to infuse into the meat, so in an ideal world make the chicken the night before and leave it in the fridge. However, you have to be exceptionally forward thinking to do this, so please do not worry if you just throw this all together and cook it straight away, it will still taste delicious, I promise. Play around with my recipe if you wish! Use more/less chili, add in different vegetables and spread this over several baking trays if you do not have one large enough for everything.
25 minutes to prepare
50 minutes cooking time
- 4 chicken breasts
- 150g natural yogurt
- 1 tsp garam massala
- 3 tsp ground coriander
- 3 tsp ground cumin
- 1 tsp paprika
- 2 cloves garlic, finely chopped
- 1 small red chili, finely chopped
- 1 thumb of ginger, finely chopped
- 2 lemons
- salt and pepper
- 2 sweet potatoes, chopped into bite size chunks
- 1 cauliflower, cut into florets
- 2 tbsp olive oil
- 1 red onion, finely sliced
- 1 tbsp cider vinegar
- 1 handful fresh coriander
- Preheat your oven to 180 degrees C (gas mark 6).
- In a large bowl thoroughly stir together 100g of the yogurt, 1 tsp of ground cumin, coriander, garam massala, paprika, salt, pepper, garlic, ginger, chili and the juice and zest of one lemon. Add the chicken and make sure it is covered in this sauce and then leave in the fridge until you are ready to cook this.
- Boil the cauliflower florets in salted water for 5 minutes and then drain and leave to dry. You do not want any water droplets left on the cauliflower as it can stop the veg from roasting.
- In a large tray mix together the sweet potato, cauliflower, olive oil and the remaining ground cumin and coriander. Season with salt and pepper and then cook in the oven for 20 minutes.
- Take the tray out of the oven, add the chicken breasts and drizzle olive oil over them. Slice the remaining lemon and place this on top of everything. Cook for a further 30 minutes until the chicken is brown and the vegetables are soft.
- Whilst this is cooking mix together the red onion, vinegar and a pinch of salt to create a speedy pickled onion.
- Take the tray out of the oven and divide evenly onto four plates. Dollop over the remaining natural yougurt and sprinkle the fresh corriander and pickled onion.
I hope you enjoy this recipe, comment below if you have any queries!