This Jamie Oliver recipe is from his latest show, Jamie’s Great Britain. The last episode was all about the influence of Indian cooking on British culture. He talked about so many dishes in the show, but one particular dish- which in my opinion a different version of Tandoori Chicken- caught my attention. Jamie called it empire roast chicken. And I think everyone who likes a scrumptious chicken roast for dinner should definitely try this at home.
More Roast Chicken Recipes
- Perfect Roast Chicken
- Curry Roast Chicken
- Chinese Roast Chicken
- Portuguese Chicken (Peri Peri Chicken)
- Malabar Roast Chicken | Kozhi Nirachathu
Ingredients
Ingredients for marinating chicken
- 1 small chicken skin removed and cleaned
- ½ cup tomato paste
- 2 tablespoon ginger garlic paste
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon garam masala
- 1 and ½ tablespoon natural yoghurt
- 1 teaspoon red chilli finely chopped (optional)
- 1 whole lemon
- Juice of 2 lemons
- Coriander leaves to garnish optional
Ingredients for Gravy
- 2 small onions diced
- 1 teaspoon plain flour
- 1 cinnamon stick
- 4 - 5 cloves
- ½ cup Worcestershire sauce
- ¼ cup white vinegar
Instructions
- Pat dry chicken with a paper towel and score the legs. Keep the chicken aside.
- In a deep bowl, combine tomato paste, ginger garlic paste, ground cumin, ground turmeric, ground coriander, garam masala, red chilli, lemon juice, and yoghurt. Mix well to form a smooth paste. Now rub the paste evenly all over the chicken. Marinate overnight.
- Cook the lemon separately and keep aside.
- Jamie used a wood fired oven to roast the chicken. As I don’t have access to one, I used a regular oven preheated to 200 degree Celsius.
- Grease a roasting pan and line with baking paper. Now combine all the ingredients for gravy in the pan. Lay the chicken on a wire rack placed on top of the roasting pan. Also remember to the place the cooked lemon inside the chicken. Transfer chicken to the oven and bake for 11/4 hours. Once the chicken is cooked, remove from oven and garnish with coriander leaves.
- Serve with gravy, bombay roast potatoes, pappadums & crunchy salad
Notes
If you are not in the mood for a roast, why not use the same ingredients to marinate small pieces of chicken. I’m pretty sure that it’ll be as delicious as the whole roast chicken.
Nutrition
Serving: 1g | Calories: 257kcal | Carbohydrates: 39g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 264mg | Fiber: 6g | Sugar: 19g
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