with Bombay Potatoes and Pomegranate
(previously published in Food & Wine Magazine Boys Night In Feature; Photography: Harry Weir)
This is based on a traditional Tandoori recipe but we use Irish corn-fed chicken which is left to marinade in the spices over night to let the flavour penetrate the meat fully. Tandoori, like many spicy dishes is better with a real ale.
- 4 whole chicken, spatchcocked (ask your butcher to do this)
- 1 lt thick, plain yoghurt
- 2 tbsp. Lemon juice
- 2 cloves garlic crushed
- 1 tsp. grated ginger
- 1 tbsp. ground coriander seeds
- 1 tbsp. paprika
- 1/2 tsp. garam masala
- 1/4 tsp. chilli powder
- 1 tsp. cumin seeds; ground
- 1 1/2 tsp. Salt
- 2 tbsp. Oil
- Mix all of the marinade ingredients together in a baking dish that’s large enough to accommodate the spatchcocked chicken.
- Cut a few slashes on the thickest part of the chicken. Smear the marinade all over the chicken and cover with cling film. Refrigerate for a few hours or overnight.
- Grill on medium heat on the barbecue or in the oven at 350°F/180°C gas mark 5 for 50 minutes to 1 hour or until done (depending on the size of the chicken). Chop into serving pieces.
- 4 tbsp. oil
- ¼ tsp mustard seeds
- 2 pinches of chilli powder
- ¼ tsp turmeric powder
- 350g/12oz potatoes, boiled and quartered
- 60g of peas
- 60g of cherry tomatoes
- 1 bunch of coriander
- Salt to taste
- Heat the oil in a pan on a medium heat setting.
- To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds.
- Add the chilli and turmeric powders to the sizzling seeds, and salt to taste.
- Fry this pungent mixture of oil and spices for 1 minute then add the potatoes.
- Fry for about 4 minutes until the potatoes are smothered in seeds and appear to have crispy edges. They will look quite yellow in colour. Add peas, cherry tomatoes & coriander.
- Cover the pan and on a low heat, cook the potatoes for a further 5 minutes.
- 1 tsp cumin power
- 1 small pomegranate
- 500 mL natural yogurt
- 3 tbsp. chopped mint leaves
- Sea salt and freshly ground black pepper
- Squeeze of lemon juice
- Place a frying pan over medium heat; with a little oil, add the cumin power and roast carefully for a minute or until the cumin begins to smell very fragrant.
- Roll the pomegranate on a hard surface, applying pressure with your hands in order to loosen the seeds. Cut the pomegranate in half and scrape the seeds out into a bowl. Try to avoid leaving on any of the bitter white pith.
- Whisk the yogurt briefly in a small bowl then add most of the chopped mint and pomegranate seeds, and the roasted cumin. Season to taste with salt, black pepper and lemon juice and mix well. Scatter over the remaining chopped mint and pomegranate seeds to garnish.