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
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Category
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)
- 1 small onion finely sliced
- Chicken stock from the roasted chicken pan
- 50g butter
- 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
- 4 carrots
- 4 parsnips
- 200g Brussel sprouts
- 2 tablespoon butter
- juice of one lemon
-
2 teaspoons Hara Tikka Spice Blend
Gravy
Punjabi Hasselback Potatoes
Hara Seasoned Vegetables
Directions
- Sprinkle with finely chopped coriander before serving
Gravy
- 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)
Punjabi Hasselback Potatoes
- 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.
Hara Seasoned Vegetables
- 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!