Marinade chicken in lots of classic pungent Keralan spices and cool down with coconut milk for this chargrilled Indian main
COOK TIME
55
55
minutes
Ingredients
- 1 tsp turmeric
- powder
- 2 tsp coriander seed
- 2 tsp mustard seed
- 1 tbsp ground cumin seeds
- 1 tsp ground fenugreek
- ½ tsp black peppercorns
- juice 2 lemons
- 5 garlic cloves, crushed
- 100g ginger, grated
- 250ml coconut milk
- 2 red chillies, deseeded and chopped
- 8 pieces of chicken, bone in and skin on, or 1 whole chicken jointed
- a few coriander sprigs
Preparation
- Toast all of the spices in a dry pan, then grind to a powder using a pestle and mortar. Mix the lemon juice, garlic, ginger, coconut milk and chillies with a large pinch of salt and the other spices in a food processor to make a paste. Rub the marinade into the chicken and leave to marinate for at least 2 hrs or overnight, if possible, in the fridge.
- Heat the oven to 220C/200C fan/gas 7. Place the chicken in a roasting tin and cook for 35 mins. Turn the grill to high, then grill it to crisp up the skin. Turn every few mins and cook for about 20 mins until charred. Scatter over coriander sprigs and serve with a simple salad of sliced red onion and green chilli.
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