Kit Contains:

Ginger & Garlic Paste Kashmiri Chilli Tyga Masala No. 21 Tyga Masala No. 2 Tyga Masala No. 11

You will need to buy: 1.6kg whole chicken or any roasting bird(s) 2 onions 1 bunch coriander (optional) 3 tbsp natural yoghurt 3 tbsp vegetable oil/rapeseed oil/olive oil 1 lemon 2 tsp salt

Prep: 1 Preheat the oven to 180 degree Celsius. 2 Finely dice the onions. 3 Spatchcock the chicken (see below for instructions or ask the butcher to do this for you). Place in a roasting tin and score the breast and legs. 4 Mix together the yoghurt, ginger & garlic paste, Kashmiri Chilli (1/2 tsp for mild, 1 tsp for medium and 1 tbsp for hot), Tyga Masala No. 21, 1 tbsp oil, juice of 1 lemon and 1 tsp salt. Rub into the chicken and leave to marinade for at least 30 minutes.

To spatchcock the bird

1. Set the bird on a worktop, breast-side down and legs towards you. Using a very sharp knife or pair of scissors, cut through the flesh and bone along both sides of the backbone from the tail to the head.
2. Remove the backbone (you can keep it for stock if you like).
3. Open the chicken, turn it over and flatten it by pressing hard on the breastbone with the heel of your hand.
4. Remove any globules of fat and neaten any ragged bits of skin.
5. Now you have a spatchcocked bird!

Cook:

1. When the chicken is marinated, place the chicken in the oven for 50 minutes (or until the juices run clear).
2. Meanwhile, in a frying pan over a medium heat, add 2 tbsp oil, onions and 1 tsp salt. Fry for 15 minutes, or until soft, on a low heat. Stir occasionally.
3. Add Tyga Masala No. 2, Tyga Masala No. 11 and Kashmiri Chilli (1/2 tsp for mild, 1 tsp for medium and 1 tsp for hot) and fry for 2 minutes, stirring occasionally.
4. Add 150ml water, bring to the boil, transfer to a low heat and cook for 10 minutes, stirring occasionally. Leave to one side.
5. When the chicken is cooked, remove from the pan and pour the roasting juices and marinade into the gravy.
6. Place the gravy pan on a medium heat and add 50ml water. Bring to the boil and cook for 2-3minutes.
7. Pour the gravy over the chicken and sprinkle with coriander.

Vegetarian:

Roast Cauliflower Masala

Prep

1. Turn of the oven to 180C.
2. Finely dice the onions.
3. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
4. Chop the coriander (if using).
5. Mix together the yoghurt, ginger and garlic paste, Kashmiri Chilli (1/2 tsp mild or 1tsp medium or 1tbs hot) Tyga Masala No.21, 1tbs oil, juice of 1 lemon, 1tsp salt and rub into the cauliflower. Cook...
6. Place the cauliflower in a dish, cover and pop in the oven for 1 hour 20 minutes or until tender, removing the lid for the final 20 minutes.
7. Meanwhile in a frying pan over a medium heat add 2tbs oil, onions and 1tsp salt and fry for 15 minutes or until soft, stirring occasionally.
8. Add Tyga Masala No.2, Tyga Masala No.11 and Kashmiri Chilli (1/2 tsp mild or 1 tsp medium or 1tps hot) and fry for 2 mins, stirring occasionally.
9. Add 150ml water bring to the boil, transfer to a low heat and cook for 10 mins stirring occasionally. Then leave to one side.
10. When the cauliflower is cooked remove from the oven.
11. Place the sauce on a medium heat and add 50ml water and bring to the boil and cook for 2-3 mins.
12. Pour the sauce over the cauliflower and sprinkle with coriander (if using) and serve!

Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Kashmiri Chilli. Tyga Masala No.11: (coconut powder (coconut, MILK, maltodextrin, sodium caseinate, sodium phosphates: E339) & DF175 tamarind powder (contains potato maltodextrin 50 - 55%). Tyga Masala No.21: (ground mace, ground cassia, ground nutmeg, ground cardamom). Curry leaf Sachet: Curry leaves. Kashmiri Chilli.