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Ramadhan Kareem everyone. Today let's make a whole roast chicken then toss it up in some delicious tomato sauce that you will prepare from scratch. We spice it up with some curry leaves to complete the dish.
Butterfly chicken
1 capon approx 1.2kgs 1 tablespoon garlic ginger paste Juice of 1 lime 1 teaspoon cayenne pepper 1 teaspoon oil Salt to taste
Remove backbone from the chicken and lay it flat on a plate. Marinate with the garlic ginger paste, lime juice, cayenne pepper and salt to taste. Let it stay with the marinade for 1 hour.
On a hot non-stick pan, add a tablespoon of oil and pan sear the chicken on both sides until golden brown.
Once browned, remove from pan and put in the oven at 180 degrees Celsius for 30 minutes, reserve the oil you used to pan fry the chicken (the oil will have lots of flavour from the chicken).
While the chicken is in the oven let's make some tomato concasse.
Tomato concasse
4 tomatoes cut into wedges 100g tomato paste 1 teaspoon garlic ginger paste 1 onion roughly cut Juice of 1 lime 1 teaspoon while black pepper 1 teaspoon turmeric powder Handful of coriander leaves Salt to taste
In a blender, blend the tomatoes, black pepper and coriander until smooth.
In the same hot pan with the oil that you used to pan sear chicken, fry the onions until golden brown, add the garlic ginger paste and turmeric.
Pour in the blended tomato mixture cook for 5 minutes then add in the tomato paste and lime juice, adjust seasoning with salt and cook until thick.
Take the chicken out of the oven and place on top of the sauce serve the chicken with any of your favorite naan or rice.
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