This recipe calls for Balti Spice Paste
Our authentic blend of aromatic spices including coriander and cumin for a beautifully balanced Balti dish.
Roast Spiced Chicken with Indian Style Gravy
This classic British dish has been given a delicious spicy twist with Patak's authentic Balti Spice Paste. It tastes sublime. This is a wonderful (and really simple) way to spice up your Sunday lunch - literally!
Ingredients
Serves 4 people
For the Spiced Roast Chicken:
- 2 tbsp melted butter
- 3 tbsp Patak’s Balti Spice Paste
- 1 clove garlic, finely chopped
- 1 clove garlic, whole
- 20g fresh whole coriander
- 1 tsp black pepper, coarsely crushed
- 1.5 – 2kg whole chicken
- 1 large onion, quartered
- 2 carrots, sliced
- 2 large tomatoes, chopped
- 4 tbsp of vegetable oil
For the Indian Style Gravy:
- 600ml chicken stock
- 2 tbsp plain flour
- 1 tbsp Patak’s Balti Spice Paste
- Salt and ground black pepper, to taste
Method
- In bowl mix together the butter, Patak’s Balti Spice Paste, chopped garlic, chopped coriander leaves and black pepper. Rub the chicken inside and out with the spiced marinade. For a more intense flavour, carefully loosen the skin and rub the marinade onto the breast of the chicken as well. Cover and refrigerate the marinated chicken for two hours or even overnight.
- Preheat the oven to 190°C/375°F/Gas Mark 5. Place the onions, carrots and celery in a large roasting tin and toss in the vegetable oil. Stuff the whole garlic and coriander roots into the cavity of the chicken and place on top of the vegetables.
- Cover with foil and roast for 20 minutes per 500g + 20 minutes. Remove the foil for the final 30 minutes of cooking time so the chicken is golden, the juices will run clear when the chicken is cooked through. Remove the chicken from the roasting tray and rest.
- Place the roasting dish on the hob on a medium heat. Once the onions begin to sizzle, skim off any fat on the surface. Stir in the chopped tomatoes and cook for two minutes.
- Slowly whisk in the hot chicken stock. Add the Patak’s Balti Spice Paste and the flour. Continue to cook until the gravy has thickened, ensuring there are no lumps. Check the seasoning. Serve the roast spiced chicken with plenty of Indian style curry gravy.
-
Serves 4 people
For the Spiced Roast Chicken:
- 2 tbsp melted butter
- 3 tbsp Patak’s Balti Spice Paste
- 1 clove garlic, finely chopped
- 1 clove garlic, whole
- 20g fresh whole coriander
- 1 tsp black pepper, coarsely crushed
- 1.5 – 2kg whole chicken
- 1 large onion, quartered
- 2 carrots, sliced
- 2 large tomatoes, chopped
- 4 tbsp of vegetable oil
For the Indian Style Gravy:
- 600ml chicken stock
- 2 tbsp plain flour
- 1 tbsp Patak’s Balti Spice Paste
- Salt and ground black pepper, to taste
-
- In bowl mix together the butter, Patak’s Balti Spice Paste, chopped garlic, chopped coriander leaves and black pepper. Rub the chicken inside and out with the spiced marinade. For a more intense flavour, carefully loosen the skin and rub the marinade onto the breast of the chicken as well. Cover and refrigerate the marinated chicken for two hours or even overnight.
- Preheat the oven to 190°C/375°F/Gas Mark 5. Place the onions, carrots and celery in a large roasting tin and toss in the vegetable oil. Stuff the whole garlic and coriander roots into the cavity of the chicken and place on top of the vegetables.
- Cover with foil and roast for 20 minutes per 500g + 20 minutes. Remove the foil for the final 30 minutes of cooking time so the chicken is golden, the juices will run clear when the chicken is cooked through. Remove the chicken from the roasting tray and rest.
- Place the roasting dish on the hob on a medium heat. Once the onions begin to sizzle, skim off any fat on the surface. Stir in the chopped tomatoes and cook for two minutes.
- Slowly whisk in the hot chicken stock. Add the Patak’s Balti Spice Paste and the flour. Continue to cook until the gravy has thickened, ensuring there are no lumps. Check the seasoning. Serve the roast spiced chicken with plenty of Indian style curry gravy.
