My first savoury recipe for the year and boy do I have something special. Something that’ll blow your socks off and wow your guests. Its my Butterflied Indian Spiced Inglewood Organic Chicken with Garam Masala Potatoes & Minted Curry Peas. Yes it’s a mouthful but a delicious mouthful at that. I’m working again with Inglewood Organic Chicken to showcase their beautiful chicken. If you haven’t caught the other recipes I created using their chicken make sure you check out the Moroccan Roast Chicken With Quinoa, Pistachio & Currant Stuffing and the Sticky BBQ Chicken Burger With Steakhouse Fries. You won’t be disappointed with any of these recipes including this one today.

Butterflied Indian Spiced Inglewood Chicken with Garam Masala Potatoes & Minted Curry Peas | The Whimsical Wife

This delicious Butterflied Indian Spiced Inglewood Organic Chicken is perfect for feeding the masses and tantalizing their taste buds. I mean presenting a delightful banquet such as this to your guests will bring not only a smile to their face but get their juices flowing. The smell is heavenly. Bringing you to the orient with the waft of spices and roast chicken. I had such a fun coming up with this recipe and I wanted to create something that would showcase this beautiful chicken by Inglewood Organic Chicken and treat it right. I thought since butterflying a chicken might make you nervous I would show you the process on how to do that so making this recipe will be a breeze for you.

The first step in butterflying a chicken is to place it onto a cutting board, breast meat side facing down. You will need a pair of good kitchen scissors to cut along the side of the spine starting from the bottom end cutting all the way up to the neck end. Repeat this process on the other side so that you are left with the spine removed from the back of the bird. See the pictures below.

The next step is to cut out the bony cartilage between the birds legs. You will need a small knife to cut around bony cartilage to remove any meat attaching it. Then using your kitchen scissors snipping it off. Once that is removed turn the bird over and splay the legs out on the cutting board. Make sure you tuck the wings behind it to stop them burning during the cooking process.

You may ask what the point of butterflying a whole chicken is? Well it halves the cooking time of a normal roast chicken and when you don’t want to have the oven on too long during the warmer months, butterflying a chicken is the perfect solution. Plus serving is this way is also appealing to guests as it looks pretty spectacular once cooked and it makes it easier to carve and portion out.

The next step with the bird is to lay it in a lined baking tray filled with halved rounds of garlic and thick lemon slices to infuse the meat during cooking. Since we are making this Inglewood Organic Chicken into a Indian feast it’s time to slather the chicken with the most fragrant and delicious Indian paste. This paste is really easy to make - all you need is a food processor or blender to blend all the ingredients together. Bam - that is it. Once the paste has been made (which you can do in advance) you rub it over the butterflied chicken making sure to rub evenly into all the crevices of the chicken. Once that has been done drizzle a little olive oil over the entire bird and into the oven it goes. It only takes about 35-45 minutes to cook in total and all the side will be cooked in that time as well.

Talking about sides I will put them into the spotlight for a bit. We have crunchy and delicious Garam Masala Roasted Potatoes that have a hint of lime juice that leave your tongue tingling for another bite. These were a pleasure to eat can I tell you. The Minted Curried Peas are a cinch to make with a little time only needed to make sure the onions are caramelized to perfection as this is the base of the peas and gives it so much flavour. A simple spice mix is added and finished with fresh mint. It complimented the entire feast nicely and I was really happy with how every recipe turned out. Hubby was very pleased with himself when he came home to have this for dinner. He said each component complimented each other nicely and the Butterflied Indian Spiced Inglewood Organic Chicken was the star of the show.

I hope you enjoy this dish as much as I did. If you need to find out where you can find your local Inglewood Organic Chicken supplier is make sure you check out the store locator on their website.

DOWNLOAD RECIPE

Butterflied Indian Spiced Inglewood Organic Chicken with Garam Masala Potatoes & Minted Curry Peas

Prep Time: 45 min

Cook Time: 1 hour

Keywords: dairy free egg free gluten-free nut-free

Ingredients (Serves 6)

1 x 2.5 kg Inglewood Organic Chicken
3 heads of garlic, cut in half
2 lemons, sliced into 2cm thick slices

Spiced Indian Paste

1/2 red onion, cut into quarters
4 x cloves garlic, peeled
2 tsp garam masala
1 tsp coriander, ground
1 tsp cumin, ground
1 tsp paprika
3 cm piece of fresh ginger
1 tsp tumeric
3 tbsp tomato paste
1 tsp salt
1/2 lemon, juiced
1/4 cup coconut cream

Roasted Garam Masala Potatoes

6 washed potatoes, peeled and quartered
1 tsp mustard seeds
1 tsp salt
2 tbsp olive oil
1 tsp garam masala
juice of 1/4 lime

Minted Curry Peas

1 red onion, finely sliced
1/2 tsp cumin
1/2 tsp coriander
1 clove garlic
2 cups frozen peas
3 tbsp fresh mint, chopped

Instructions

Preheat oven to 180 degrees C. Line two large baking trays with baking paper.

Spiced Indian Paste

Add all the ingredients for the paste to a food processor or high-speed blender. Blend/ blitz for 1-2 minutes until a smooth paste forms. Set aside.

Roasted Garam Masala Potatoes

Place the quartered potatoes into a large saucepan and cover with water. Add a good pinch of salt to the water. Place onto the stove and turn on high and place a lid on the pan. Bring to the boil and turn down to a simmer.

Boil the potatoes for 10-12 minutes or until a fork can pierce the flesh. Drain the water off the potatoes and place back into the saucepan.

Drizzle over the olive oil and sprinkle over the mustard seeds, salt, garam masala and lime juice. Toss to combine the ingredients in the pan and to slightly fluff up of the flesh of the potatoes. Tip onto one of the lined baking trays and spread out evenly. Place into the preheated oven for set the timer for 20 minutes for when chicken will need to go in.

Butterflied Indian Spiced Inglewood Organic Roast Chicken

The first step in butterflying a chicken is to place it onto a cutting board, breast meat side facing down. You will need a pair of good kitchen scissors to cut along the side of the spine starting from the bottom end cutting all the way up to the neck end. Repeat this process on the other side so that you are left with the spine removed from the back of the bird.

The next step is to cut out the bony cartilage between the bird's legs. You will need a small knife to cut around bony cartilage to remove any meat attaching it. Then using your kitchen scissors snipping it off. Once that is removed turn the bird over and splay the legs out on the cutting board. Make sure you tuck the wings behind it to stop them from burning during the cooking process.

Lay the halved garlic heads and lemons slices into the base of the remaining lined baking tray. Place the butterflied chicken on top with the breast side facing up. Scoop out half of the Indian Spiced Marinade and rub into the skin of the chicken. Making sure to rub into all the crevices of the bird. Drizzle with a little olive oil. Place the rest of the marinade into a container and freeze for up to 3 months.

Place the chicken into the oven once the potatoes have cooked for about 20 minutes. Bake for 35-45 minutes or until the juices run clear from the thigh flesh when pierced. If the marinade starts to burn slightly cover in foil until 10 minutes before its finished and remove for the rest of the cooking time.

Remove from the oven and let the chicken rest for 10 minutes under foil.

Minted Curry Peas

While the chicken is cooking add the slices of onion to a warmed saucepan with two tablespoons of olive oil. Saute the onion for 10-15 minutes with a pinch of salt until dark and caramelised. Add the garlic, cumin and coriander and saute for a further 2 minutes until fragrant. Add in the frozen peas and cook until the peas have thawed and are warmed through. Turn the heat off and add the fresh mint before serving.

Serving

Place the chicken onto a platter or serving tray and scatter with fresh mint and coriander. Put the potatoes and the peas into their own serving bowls and serve banquet style on the table to your guests. Add in Naan bread, dahl and fresh lime for additional extras. Enjoy.

Cooks Notes

- The marinade can be made up to a week ahead and kept in an airtight container in the fridge.

- Leftover marinade can be kept in an airtight container in the freezer up to a month.

- You can caramelise the onions for the Minted Curry Peas the day or two before and keep in an airtight container in the fridge and just warm through before adding the remaining ingredients.

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