• 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)

Marinade

• 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