Skip to product information
1 of 4

Batair Masala

Batair Masala

Regular price £3.35
Regular price £3.25 Sale price £3.35
Sale Sold out

Serves: 4 (or 2 twice)

Prep: 30 minutes

Cook: 90 minutes

Origin: India

The jewel in the crown of any special occasion, Batair Masala is a feast for the eyes and the stomach; the centrepiece of family feasts for generations. Traditionally a succulent bird roasted in a gently-spiced curry sauce, Batair itself means quail in Urdu, although we love this dish with any kind of roasting bird; particularly delicious with turkey at Christmas!

What's in the box?

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

Shopping list

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

Let's cook!

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!


  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 2-3 minutes.
  7. Pour the gravy over the chicken and sprinkle with coriander.

Ingredients & allergies

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.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

View full details