Tandoori Atta Chicken - Whole organic chicken free range basted and marinaded in Tandoori paste, stuffed with Bombay Aloo Methi and finished in filo pastry
Ingredients:
2-3kg whole organic (free range) chicken
2 table spoons Garam Masala
2 table spoons Kasoori Methi
2 table spoons Degi Mirch powder
2 table spoons cumin powder
1 table spoons coriander seeds
1 knob of fresh ginger
1 diced fresh red chilli
1 diced fresh green chilli
½ clove fresh garlic
3 table spoons lemon Juice
a good helping of olive oil
a pinch of salt & pepper to season
1 table spoon white pepper
1 tea spoon of ginger paste
1 tea spoon of garlic paste
2 table spoons of rose water
1 tea spoon Turmeric
2 tea spoons Paprika
1 packet of filo pastry
1 egg
cracked salt
Bombay Aloo Methi filling:
Spinach
5-6 baby potatoes
2 table spoons Fenugreek powder
1 large diced onion
1 large diced Tomato
2 table spoons Turmeric
2 fresh chilli
1 table spoon mustard seeds
1 table spoon chilli powder
handful of mustard seeds
handful of curry leaves
2-3 dried chillis
1 fresh lemon squeezed
Crusty bread/ bread crumbs
Method:
Wash and skin the whole roast chicken
Combine all the ingredients into a bowl and mix
Add marinade to the exterior of the chicken and let marinade for 24-48 hours covered in foil in the fridge
Cut the potatoes to small pieces and add all filling to the inside of the chicken as to “stuff” the chicken
Roast the chicken at 300 degrees for 15-20 minutes to sear and seal the flavours into the chicken
Remove from the oven and cover in filo pastry, in even amounts all over with the back of a knife make small indents in the pastry
Cover in eggwash and lightly salt
Then place the chicken in the oven at 160 degrees for 2 hours
Then remove and slice the pastry and chicken as one.
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