Indian Spiced Potatoes with Chicken

Anneke Silva

Indian Spiced Potatoes with Chicken

5 from 7 votes

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.

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Prep Time 10

Cook Time 1 30

Marinating Time 1

Total Time 2 40

Servings: 4 people

Course: dinner

Cuisine: American, Indian

Calories: 864

Ingredients Equipment Method

Ingredients

Indian Chicken

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

Spiced Potatoes

2 tsp Kosher Salt
2 cloves Garlic minced
1/4 cup Extra Virgin Olive Oil
1/4 cup Water
3 lbs Potatoes
3/4 tsp Black Mustard Seeds
1/2 tsp Cumin Seeds
1/2 tsp Fennel Seeds

Quick Pickled Onions

Vidalia Onion
2 Limes juiced

Equipment

Kitchen knife
Cutting Board
Baking sheets
Parchment Paper

Method

Indian Chicken

Butterfly the chicken by cutting down each side of the back bone, removing the neck, and flattening it.
Mix your marinade ingredients in a ziplock bag and add your chicken.
Refrigerate for at least an hour in the fridge.

Spiced Potatoes

Preheat the oven to 425 F.
Peel your potatoes.
Chop them into one inch chunks and spread them onto a baking tray.
Mix the seasoning and oil with the potatoes.
Pour the water over the potatoes and place the marinated chicken on top.
Cover lightly with foil, and bake for 1.5 hours then uncover and brown for 15 minutes.