Hi I’m Angeli Pasak and I’m going to show you a twist on the traditional Easter roast using Indian spices.
And what you need is garlic, coriander, black pepper, lemon, balti paste, butter and a whole chicken and
for your roasting dish, you’re going to need some celery, carrots and onion. In a bowl, mix together one
clove of garlic chopped, one tablespoon of chopped coriander for a bit of freshness. One teaspoon of
coarsely ground black pepper, three tablespoons of balti paste and these have got all the wonderful
spices of black pepper, coriander, cumin, green cardamom, cloves, an amazing ingredient. And 100g of
butter and this is just cubed butter that has been left out in the fridge a little bit soft and just give it a
really good mix.
You want everything to be brought together to combine and then we’re just going to rub this on the
inside and the outside of the chicken. Everyone’s looking for a different take on a traditional roast these
days and this is just a great recipe to try because it’s got some amazing spice to really liven up those
family occasions. And now this is ready to actually stuff our chicken, put our lemons which is just one
lemon quartered into the inside of the chicken, just stuff the chicken and then we want to turn it around
and on the underside just start loosening the skin around the breast and what this does, it’s going to
allow a lot of those flavors to completely penetrate through and keep the chicken moist while it’s
cooking so we’re going to get some butter-spiced butter and pop that in. You just put it on the inside
and just spread it through all the way through. Stuff as much as you can in there, it’s a little bit tricky a
little bit messy, that’s half the fun of cooking and just start really pressing it through to the other side of
the breast.
And you’re also putting the rest of the butter on the outside. So you’re really making sure that all of the
chicken has got this lovely spiced flavor all on the outside. Rub a little bit on the inside where you put
the lemon. I finished stuffing the chicken so I’m just going to clean up a little bit. We’re going to put our
chicken into our roasting dish and we’ve got some sliced carrots, just one. Sliced celery and just some
quartered, roughly quartered onions. This is going to help make our Indian style gravy which I’ll show
you at the end. I’m going to put my chicken on top of my vegetables and then we’re just wrapping this
up. We’re going to be roasting it in a preheated oven for about one and a half hours. After about an
hour, I’m going to take the foil off and cook it for the remaining half an hour and then we’re going to
take it out and I’m going to show you how to make the Indian style gravy.
So my chicken is ready, it looks delicious, bubbling away nice and crispy. I’m going to now show you
how to make the Indian style gravy, so we need to take our chicken out of the roasting dish to rest. Be
careful. Put this to one side, in here I’ve still got some of the vegetables that we’re sat in the bottom of
the roasting tray. If you wanted to keep them, you could keep them and use them in stocks but we
don’t need them today and try and leave the onion in there because that’s going to create a nice onion
gravy. You can see all the lovely pan juices in the bottom and then there’s also quite a lot of fat that has
been rendered down from when we cooked the chicken so we’re going to skim off a little bit of the fat
and we’re ready to make our gravy. I’m going to be adding in two tablespoons of flour and this is just to
thicken the gravy.
It’s better to use a whisk while you’re actually trying to mix it so make sure there’s no lumps in there.
We want to make sure our flour is cooked through so we need to leave this to cook just for a few
minutes. Now, I’m going to add my chicken stock. Give that a really good stir and if there’s any lumps
that were left from before, they will not start to melt away. This is a wonderful gravy to serve with any
of your favorite meats. After a couple of minutes the flour will have cooked through so I’m ready to add
in the rest of our paste which is just one tablespoon of balti paste. It’s the same paste we use when we
marinated the chicken. It just adds a little bit more flavor, makes it a little bit more intense and after a
couple of minutes, that’s ready to serve with your Indian spice roast chicken. Happy Easter.
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