Description
A flavorful pot-roast Bombay chicken infused with tikka masala paste, coconut milk, and aromatic spices. This comforting one-dish meal combines tender roasted chicken with new potatoes and spinach in a rich, spiced sauce inspired by Indian cuisine. Perfect for a hearty family dinner served with poppadoms and chutney.
Ingredients
Scale
Chicken and Marinade
- 1 small whole chicken
- 5 tbsp tikka masala paste
- 1 tbsp sunflower oil
Vegetables and Spices
- 1 large red onion, halved and sliced
- 2 large tomatoes, halved and chopped
- 1 tbsp fenugreek seeds
- 1 thumb-sized piece ginger, grated
- 500g new potatoes, halved
- 100g baby spinach
- 25g pack coriander, torn, to serve
Others
- 2 x 400g cans full-fat coconut milk
- Poppadoms and chutney, to serve (optional)
Instructions
- Preheat and Marinate: Heat the oven to 220C/200C fan/gas 6. Place the chicken on a chopping board and rub the skin generously with half of the tikka masala paste. Season well with salt, tie the legs together, and set aside to allow the flavors to infuse.
- Sauté Aromatics: Heat sunflower oil in a large flameproof casserole dish over medium heat. Add the sliced red onion and a good pinch of salt, cooking for about 5 minutes until the onion starts to soften. Then add the chopped tomatoes, fenugreek seeds, grated ginger, and the remaining tikka masala paste. Cook for an additional 3 minutes while stirring to release the spices’ aroma.
- Add Coconut Milk and Simmer: Stir in the full-fat coconut milk and bring the mixture to a gentle simmer on the stovetop. This forms the rich sauce base for the chicken.
- Combine Chicken and Potatoes: Place the marinated chicken and halved new potatoes into the casserole dish, submerging them partially in the coconut sauce. Transfer the dish to the preheated oven and cook uncovered for 20 minutes at 220C/200C fan.
- Slow Roast: Reduce the oven temperature to 180C/160C fan/gas 4 and continue cooking for an additional 55 minutes. To check doneness, pierce one of the chicken legs—the meat should be fully cooked with no pink inside.
- Finish and Serve: Remove the chicken from the casserole and place it on a chopping board. Stir the baby spinach through the hot sauce in the dish and let it rest for 5 minutes to wilt. Return the chicken to the dish, sprinkle with torn coriander leaves, carve at the table, and serve alongside poppadoms and chutney if desired.
Notes
- Ensure the chicken is fully cooked before serving by checking there is no pink meat near the bone.
- If preferred, use light coconut milk for a lower calorie version, though the sauce will be less rich.
- Poppadoms and chutney are traditional accompaniments but can be omitted for a gluten-free meal if the chutney is checked for gluten.
- Fenugreek seeds add a distinct bitter aroma; toast lightly beforehand if desired to reduce bitterness.
- Tie the chicken legs to promote even cooking and maintain shape during roasting.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian
Keywords: pot-roast chicken, Bombay chicken, tikka masala, Indian chicken recipe, coconut milk chicken, oven-roasted chicken, fenugreek, easy Indian dinner
