Ginger & Garlic Paste
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)
1 bunch coriander (optional)
3 tbsp natural yoghurt
3 tbsp vegetable oil/rapeseed oil/olive oil
2 tsp salt
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
- 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.
- Remove the backbone (you can keep it for stock if you like).
- Open the chicken, turn it over and flatten it by pressing hard on the breastbone with the heel of your hand.
- Remove any globules of fat and neaten any ragged bits of skin.
- Now you have a spatchcocked bird!
- When the chicken is marinated, place the chicken in the oven for 50 minutes (or until the juices run clear).
- 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.
- 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.
- Add 150ml water, bring to the boil, transfer to a low heat and cook for 10 minutes, stirring occasionally. Leave to one side.
- When the chicken is cooked, remove from the pan and pour the roasting juices and marinade into the gravy.
- Place the gravy pan on a medium heat and add 50ml water. Bring to the boil and cook for 2-3minutes.
- Pour the gravy over the chicken and sprinkle with coriander.
Roast Cauliflower Masala
- Turn of the oven to 180C.
- Finely dice the onions.
- Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
- Chop the coriander (if using).
- 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.
- 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.
- 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.
- 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.
- Add 150ml water bring to the boil, transfer to a low heat and cook for 10 mins stirring occasionally. Then leave to one side.
- When the cauliflower is cooked remove from the oven.
- Place the sauce on a medium heat and add 50ml water and bring to the boil and cook for 2-3 mins.
- Pour the sauce over the cauliflower and sprinkle with coriander (if using) and serve!
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.