- 4 - chicken quarters (thigh and drumstick)
- 45ml - tomato paste
- 45ml - tandoori masala
- 2 - cloves garlic, chopped
- 2cm - fresh ginger, grated
- 125ml - plain yoghurt
- 1 - tin whole tomatoes
- 1 - green chilli, chopped
- 3ml - chilli flakes
- 125ml - cream
- 15ml - oil
- 5ml - fennel seeds
- 1 - medium-sized butternut, peeled and diced
- 125ml - almond flakes, toasted
- - fresh coriander, to garnish (optional)
1. Using a sharp knife, make about five deep diagonal incisions through the skin of each chicken piece – this helps to infuse the flavours. Mix the tomato paste, masala, garlic, ginger and yoghurt then rub it into the chicken and marinate for at least an hour (or overnight in the refrigerator).
2. Preheat the oven to 180°C. Place the tomatoes in an ovenproof dish and purée with a potato masher. Spoon the chicken and the marinade on top of the tomatoes. Sprinkle with the fresh and dried chillies and season with salt and pepper to taste. Pour the cream over the top and bake for about 1 hour until the chicken is melt-in-the-mouth tender and fragrant. The cooking time will depend on the size of the chicken pieces.
3. Meanwhile, mix the oil and fennel with the butternut and season with salt and pepper. Bake this dish next to the chicken if your oven is big enough; it shouldn’t take longer than 35–40 minutes, so remove from the oven before the chicken.
4. To serve, add the cooked butternut to the chicken and sprinkle with the almonds and coriander.