So the dish we decided to make was Garam Masala Chicken. I saw it in Delicious Magazine and had been meaning to make it for about six weeks. I found it so simple and really enjoyable to roast all the spices then reduce them to a fine powder with my mortar and pestle. The raita was delicious and I'll definitely be making it my standard raita recipe from here on in. Plus, it's quite a healthy dish. At worst the naan bread isn't great for you carbswise and maybe the chicken skin - but I'm pretty happy with its "healthiness".
Garam Masala Chicken
16 cardamom pods, bruised, husks discarded, seeds reserved
2 bay leaves, broken into small pieces
2 tsp black peppercorns
4 tsp cumin seeds
2 tsp coriander seeds
2 cinnamon quills
6 free range chicken marylands
45ml Warrick Grove Olive Oil
Warmed naan bread to serve
1 cucumber, peeled, halved lengthways, seeds removed, diced
1 tomato, seeds removed, chopped
1 small red chili, seeds removed, finely chopped
1 tbs chopped fresh coriander
1 tbs chopped fresh mint
215ml natural yoghurt
1/2 teaspoon ground black pepper
Pinch of paprika
Place the cardamom seeds, bay leaves, peppercorns, cumin, coriander, cinnamon and cloves in a non-stick fry pan. Dry roast over medium heat for about 2 mins until fragrant, then allow to cool.
Place all the roasted spices into a spice grinder or mortar and pestle and grind into a fine powder. If using marylands, cut the chicken thighs and drumsticks away from each other. Rub with the olive oil.
Coat the chicken pieces in the garam masala spice mix and marinate, covered, for 2-3 hours in the refrigerator. Preheat the oven to 180 degrees. Place the chicken on a rack set inside a roasting pan and roast for 45 minutes to one hour.
Meanwhile, make the raita by placing all of the ingredients and 1/2 a teaspoon freshly ground black pepper in a bowl and mixing until well combined. Set raita aside until required.
Serve the chicken with warm naan bread and raita on the side.