Pot Roast Bombay Chicken. A whole chicken, marinated in Tandoori Spices. Cooked on top of potatoes in a spicy, tomato sauce.
Such an easy recipe, and it’s all cooked in one pot. And you will need a big pot!
A great dish if you’re entertaining friends, as it can be bunged in the oven and pretty much forgotten about.
Even if you’re just cooking for one or two, the leftovers are easy to reheat and are really tasty!
This is an easy recipe to adapt to your own taste. Add as much or as little chilli as you like. I used peas in the dish, everyone has frozen peas in the freezer, right? You could easily use spinach or whatever vegetable you please.
You do need good spices for this though. So if you don’t make your own and you use a commercial or supermarket brand watch out for the salt! Some Tandoori Masalas have a ridiculously high salt content which could make this dish quite unpleasant.
‘Ome Made Tandoori Masala has a low salt content and only contains natural colourings, if you want to avoid those as well.
You can buy our Tandoori Masala here; Tandoori Masala – Buy Online At The ‘Ome Made Store
Pot Roast Bombay Chicken
- 1 whole large chicken weighing 2.3 – 2.5 kg skinned and slashed (3 or 4 slits made in the breast and the same for the thighs and drumsticks)
- 2 tbsp Tandoori Masala I used ‘Ome Made which is low in salt and has plenty of Amchoor in it to give that tang! Or you could use a paste from a jar.
- 1 tbsp lemon juice
- 1 tsp salt
- 2 tsp garlic & ginger paste or finely chopped/grated
- 1 tbsp oil
- 1 tbsp plain natural yoghurt
- ½ tsp red food colouring optional
The Pot Roast
- 2 kg of new potatoes
- 3 tbsp of neutral flavoured oil sunflower, rapeseed etc.
- 2 large onions finely chopped
- 1.5 tbsp garlic & ginger paste roughly equal amounts of garlic and ginger or the equivalent of freshly chopped or grated
- 1 tbsp brown/black mustard seeds
- A good handful of fresh curry leaves leave out if you can’t get fresh
- 1.5 tbsp Tandoori Masala or paste
- 1 tbsp tomato puree diluted with around 150 ml of water
- 800 g tinned chopped tomatoes
- 400 ml coconut milk
- 200 g frozen peas
- Some fresh green chillies if you want to add some heat. I used around 12 some sliced and some left whole.
- 1 tsp salt
- A good handful of fresh chopped coriander
Marinate The Chicken
- Mix all the marinade ingredients and rub in to the chicken. If using your hands you may want to wear a disposable glove!
Cooking The Pot Roast
- In a large pan gently heat the oil.
- Add the mustard seeds and when they sizzle add the curry leaves, careful as they will splutter. Add the onion and on a low heat cook until the onion is soft and starting to brown.
- Add the Tandoori Masala, stir and cook for around 1 minute. If it starts to stick add a splash of water.
- Add the diluted tomato puree and turn the heat up, reduce back to a thick paste.
- Turn the heat back down and add the potatoes to the pan, stir to coat the potatoes with the paste.
- Add the tomatoes and coconut milk, bring to a simmer and cook gently for 15 minutes
- Have your oven pre heated to 200°C or 180°C for fan.
- Turn the pan of potatoes off and gently place the chicken on top of the potatoes, breast side up.
- Put the pan in the oven and cook for 25 minutes.
- After 25 minutes turn the temperature down to 170°C or 150°C for a fan oven. Cook for a further 45 minutes.
- Take the pan out of the oven and gently lift the chicken on to a board or tray. Stir the peas, chillies, salt and coriander in to the potatoes and then put the chicken back on top. Put back in the oven. If the chicken needs a bit more colour and charring, the temperature can be turned back up to 200°C. Cook for a further 15 minutes or until the chicken is cooked all the way through.
- Take out the oven and let rest for 10 minutes. To serve remove the chicken to a warmed plate. Spoon some potatoes and sauce in to a dish and top with some of the chicken, which can be sliced or left on the bone.