We are often asked about recipes for Christmas, so this week we've got something a little different...A simple seasonal meal idea with a spicy twist. A Hydrabadi Roast Chicken with roasted vegetables and hasselback potatoes. As always, you don't need to be a Michelin Star chef to follow our recipes but your guests well definitely be impressed!
Hydrabadi Roast Chicken
Main Course
We are often asked about recipes for Christmas, so this week we've got something a little different...A simple seasonal meal idea with a spicy twist. A Hydrabadi Roast Chicken with roasted vegetables and hasselback potatoes. As always, you don't need to be a Michelin Star chef to follow our recipes but your guests well definitely be impressed!
Ingredients
- 1 whole chicken (we used skinless but you can keep the skin)
- 1 jar Hydrabadi Tarka Base
- 100ml double cream
- Coriander (for garnish)
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- 1 small onion finely sliced
- Chicken stock from the roasted chicken pan
- 50g butter
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- 500g new or baking potatoes
- 2 tablespoon butter
- 3 cloves garlic - crushed or finely chopped
- 1 teaspoon Punjabi Spice Blend (add more spice for more flavour)
- Juice of one fresh lemon
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- 4 carrots
- 4 parsnips
- 200g Brussel sprouts
- 2 tablespoon butter
- juice of one lemon
2 teaspoons Hara Tikka Spice Blend
Directions
- Sprinkle with finely chopped coriander before serving
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- In a pan, melt 50g butter. Add the finely sliced onion. Saute until the onions have softened and beginning to brown on the edges.
- Carefully pour the chicken stock from the roasting tin into the pan with the onions. Add 100ml water and simmer for 3-4 minutes. You can add a little more cream at this stage (optional)
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- Using 2 wooden skewers as guides, cut slits into the potatoes approximately three quarters of the way through.
- In a bowl, add the butter, the lemon juice, crushed garlic and Punjabi Spice Blend. Mix thoroughly.
- Place the potatoes in an oven tray and brush the spice mix onto the potatoes.
- Place in a pre heated oven at 180°C and cook for 1 hour until golden and crispy.
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- Gently melt the butter in a bowl
- Add the lemon juice and Hara Tikka spice blend and mix thoroughly.
- Peel the carrots/parsnips and cut them into slices approximately 1cm thick
- Place vegetables in a tray and pour the butter mix over the vegetables evenly. Give the tray a good shake to evenly distribute.
- Place in a pre heated oven at 180°C. Cook for 1 hour, occasionally tossing the vegetables. You can drizzle the vegetable with more butter half way through cooking.
- Serve with Hydrabadi Roast Chicken, Punjabi hasselback potatoes, Yorkshire puddings, and gravy. Enjoy this unforgettable Christmas recipe!
Hydrabadi Roast Chicken
Main Course
We are often asked about recipes for Christmas, so this week we've got something a little different...A simple seasonal meal idea with a spicy twist. A Hydrabadi Roast Chicken with roasted vegetables and hasselback potatoes. As always, you don't need to be a Michelin Star chef to follow our recipes but your guests well definitely be impressed!
Ingredients
- 1 whole chicken (we used skinless but you can keep the skin)
- 1 jar Hydrabadi Tarka Base
- 100ml double cream
- Coriander (for garnish)
blank
- 1 small onion finely sliced
- Chicken stock from the roasted chicken pan
- 50g butter
blank
- 500g new or baking potatoes
- 2 tablespoon butter
- 3 cloves garlic - crushed or finely chopped
- 1 teaspoon Punjabi Spice Blend (add more spice for more flavour)
- Juice of one fresh lemon
blank
- 4 carrots
- 4 parsnips
- 200g Brussel sprouts
- 2 tablespoon butter
- juice of one lemon
2 teaspoons Hara Tikka Spice Blend
Directions
- Sprinkle with finely chopped coriander before serving
blank
- In a pan, melt 50g butter. Add the finely sliced onion. Saute until the onions have softened and beginning to brown on the edges.
- Carefully pour the chicken stock from the roasting tin into the pan with the onions. Add 100ml water and simmer for 3-4 minutes. You can add a little more cream at this stage (optional)
blank
- Using 2 wooden skewers as guides, cut slits into the potatoes approximately three quarters of the way through.
- In a bowl, add the butter, the lemon juice, crushed garlic and Punjabi Spice Blend. Mix thoroughly.
- Place the potatoes in an oven tray and brush the spice mix onto the potatoes.
- Place in a pre heated oven at 180°C and cook for 1 hour until golden and crispy.
blank
- Gently melt the butter in a bowl
- Add the lemon juice and Hara Tikka spice blend and mix thoroughly.
- Peel the carrots/parsnips and cut them into slices approximately 1cm thick
- Place vegetables in a tray and pour the butter mix over the vegetables evenly. Give the tray a good shake to evenly distribute.
- Place in a pre heated oven at 180°C. Cook for 1 hour, occasionally tossing the vegetables. You can drizzle the vegetable with more butter half way through cooking.
- Serve with Hydrabadi Roast Chicken, Punjabi hasselback potatoes, Yorkshire puddings, and gravy. Enjoy this unforgettable Christmas recipe!