Indian Spiced Potatoes with Chicken

This Indian Spiced Potatoes with Chicken meal bakes in a single tray preserving all of its juices and flavours in this delicious easy to prepare dish!

I love the complex layers of flavour in Indian food. The balance of salt, fat, acid and heat is a beautiful combination and always leaves one feeling satisfied at the end of the meal. This delicious one pan wonder was inspired by an traybake recipe by the incomparable Nigella Lawson. Although it takes some preparation and preplanning, all the ingredients in this tasty meal bake in one dish simultaneously in an hour making it a beautifully simple weekend meal.

This Indian Spiced Potatoes with Chicken dish was created using ingredients I almost always have in my kitchen. It’s very simple to put together, and uses minimal equipment to prepare. The key to this delicious meal is allowing sufficient time to marinate the chicken. If given enough time in the fridge, the chicken becomes beautifully flavourful. The warm garam masala, earthy cumin and fennel, and spicy mustard seeds marry beautifully with the tangy yogurt, bright lime, and zesty garlic. By baking the entire dish in a single tray, the chicken cooks in it’s own juices, keeping it incredibly moist. The potatoes are crisp on the outside, while staying fluffy and soft on the inside. The result is a perfectly cooked meal served in one pan on your table under two and a half hours.

TOTAL TIME

• Preparation Time – 10 minutes
• Cooking Time – 1 hour plus 1 hour marinating time
• Total Time – 2 hour 10 minutes

INGREDIENTS FOR INDIAN SPICED POTATOES WITH CHICKEN

All the ingredients for this delicious Chicken are easy to source from any local grocer.

Spiced Chicken Marinade

• 1 Whole Chicken, butterflied
• 1 cup Plain Yogurt, full fat
• 1 tbsp Garam Masala
• 1/2 tsp Turmeric
• 1 tsp Black Mustard Seeds
• 1 tsp Kosher Salt
• 1 Lime, juiced
• 1 cloves Garlic
• 1/2 tsp Cumin Seeds
• 1/2 tsp Fennel Seeds

Spiced Potatoes

• 3 lb Potatoes
• 1 Lime, juiced
• 2 tsp Kosher Salt
• 2 cloves Garlic
• 3/4 tsp Black Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1/2 tsp Fennel Seeds
• 1/4 cup Water
• 1/4 cup Extra Virgin Olive Oil

Quick Pickled Onion

• 1 Vidalia Onion, small
• 2 Limes, juiced

WHAT KIND OF PAN SHOULD I USE?

I recommend using a shallow and large rimmed baking sheet for this dish. Normally I roast potatoes in stoneware, but this meal needs to be spread out in a shallow pan to allow the potatoes and chicken to spread out.

CAN I PREPARE THIS MEAL FASTER?

By giving your chicken at least an hour to marinate in the fridge you are not only infusing it with flavour, but also ensuring it will be beautifully moist. I would not suggest skipping this step.

ARE BLACK MUSTARD SEEDS THE SAME AS YELLOW?

Black mustard seeds are smaller, hotter, and more flavourful than yellow.

WHAT IS GARAM MASALA?

Garam Masala is a mix of numerous spices that varies depending on each family’s tradition. I do not have a family recipe, and instead purchase a pre mixed blend from my local Indian grocer. This beautiful spice mixture commonly contains cumin, coriander, cardamom, cinnamon, nutmeg, cloves, peppercorns, and fennel.

WHAT KIND OF YOGURT SHOULD I USE?

Any brand of plain, unsweetened yogurt will work in this recipe.

WHAT IS A BUTTERFLIED CHICKEN?

Butterflying, also known as spatchcocking, is a good way to ensure a quicker cook when roasting a whole chicken. It results in a flattened piece of meat that is all of similar thickness, thus ensuring an even cook.

HOW DO YOU BUTTERFLY A CHICKEN?

You can order a butterflied chicken from a butcher, or you can do it yourself in several simple steps: 1. Remove the backbone by cutting down either side of the spine, 2: Spread the chicken out, 3: Press down on the backbone and crack it until the chicken lays flat, 4. If you wish, you can then tuck the wings under the breast.

WHAT KIND OF POTATOES SHOULD I USE?

Any roasting potato would work well in this recipe. My favourite potatoes for roasting are Yukon Gold.

INGREDIENT SUBSTITUTIONS

CAN I SUBSTITUTE ANOTHER MEAT FOR CHICKEN?

This recipe would work with lamb as an alternative to chicken.

CAN I SUBSTITUTE LEMON FOR LIME?

Lime works beautifully with this dish, but if you strongly prefer you could use lemon.

CAN I USE LOW CALORIE YOGURT?

As always, fat equals flavour: I would suggest using 2% milk fat yogurt at a minimum.

CAN I USE BONELESS CHICKEN?

Roasting meat on the bone adds flavour. A whole roast chicken will be more flavourful than chunks of chicken. Additionally, the cooking time will be much shorter if you cook pieces of chicken. If you truly wish to use cut up chicken, I would strongly suggest using bone in thighs. You’ll need to cut smaller pieces of potato and adjust the baking time accordingly.

CAN I USE PREPACKAGED LIME JUICE INSTEAD OF FRESH LIMES?

Prepackaged lime juice is convenient, but I don’t tend to buy it. It won’t ruin this recipe, but it would affect the taste. This recipe relies on fresh lime flavour so I would suggest using it if at all possible.

EQUIPMENT FOR INDIAN SPICED POTATOES WITH CHICKEN

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Below is a list of the main equipment/kitchen tools needed to make this delicious Indian Spiced Chicken Potatoes with Chicken:

• Ziplock Bag

• Kitchen Knife – Zwilling J.A. Henkel Kitchen Knife a good kitchen knife is a necessary tool for any home cook. Quality and price point varies widely. This is what I use at home. It’s a perfectly decent knife, while still being very affordable.

• Cutting Board

• Baking Sheets – These Nordic Ware baking sheets are the best baking sheets I’ve ever owned. I’ve purchased expensive baking sheets by big brand names, but these reasonably priced pans are far superior. They are lightweight, clean easily, cook evenly, and never warp. I can’t recommend these highly enough.

• Parchment Paper – I highly recommend lining your pan with parchment paper as it makes cleanup from your delicious meal much easier.

COOKING DIRECTIONS FOR INDIAN SPICED POTATOES WITH CHICKEN

These Indian Spiced Potatoes with Chicken are delicious and straightforward to prepare as long as you follow a few important tips:

1. Marinate your chicken for at least one hour to ensure lots of flavour.
2. Use fresh lime and don’t skimp on the spices.
3. Peel the potatoes to ensure they absorb the juices in the oven and cook up fluffy inside.

MAKE AHEAD STORAGE

You can marinate your chicken several hours in advance if you’d like to save time when you cook this meal.

The finished dish can be stored up to three days in the fridge in an airtight container but the potatoes won’t be quite as delicious reheated.

FINISHED DISH

Enjoy your amazing Indian Spiced Potatoes with Chicken!

OTHER POTATOES OR CHICKEN DISHES

Roasted Garlic Smash Potatoes

Greek Chicken Marinade with Potatoes

Juicy Lemon White Wine Chicken

Delicious Chicken Thigh Schnitzel

DID YOU MAKE THIS RECIPE?

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