Happy New Year! Hope you all had amazing holidays and here’s to 2018! New Year means new recipe, it’s been a while but I wanted to start fresh with one of my favourite ingredients – mango. Golden and honey like sweets from Pakistan, I can never say no to devouring one of these. This recipe works with another member of the mango family, the green mango. Not only is this more readily available in the UK, it’s sour nature will work best to showcase its partner for this show – masala chicken. Tender, flavourful and easy – let’s start.
Serves 8-10 people
- 4 baby chickens (skin removed)
- 400g live set fat-free yoghurt
- Garlic and ginger paste
- 2 tsp green chilli paste or 4 green chopped chilli
- 1tsp salt
- 3 tbsp Lahori Charga Spice masala (available at most Asian supermarkets)
- 2 tbsp Corn flour
- Juice of 1 lemon
- 1 small red tomato
- Handful of fresh mint
- 1 small red onion
- 1 green mango
- 300ml of water
- 2tbsp sugar
- ½ tsp salt
- ½ tsp crushed red chilli flakes
- ½ tsp black pepper
- ½ white vinegar
- It’s all about the preparation with this one, your chicken needs some TLC to marinate all those flavours together. Place your chicken in a bowl, add yoghurt, garlic & ginger paste, green chilli paste, Lahori Charga Spice masala and cornflour. Using your hands, mix and merge those flavours together and leave for at least 5 hours if not overnight. This is the key to delivering the big flavours with this dish.
- Fast forward to the next day and preheat your dish to 180°C. Drizzle some olive oil in an oven-proof dish, add your chicken (including all the precious flavour juice in the bowl) and cover with foil. Pop it into the oven, increase the heat to 200°C and let things be for 45 mins, at this point, it’s time for a check-in.
- Whilst it cooks, whip up a simple mango chutney that adds a sour-sweet zing to any dish. Dice up your mango and drop it into some boiling water to soften. Add your crushed red chilli, black pepper, sugar, salt and white vinegar. Taste and add any more spice if you want some more heat, it’s all about your personal preference. After 15-20 mins the mixture will thicken, remove from the heat. Once it has cooled, blitz into a smooth paste and chill in the fridge for later.
- Pull back the foil and you should see the chicken almost done on one side, the juices will be surrounding the meat and the aroma of masala magic will envelop you. Flip those babies around and squeeze the fresh lemon juice all over them. Cover with foil for an additional 45 mins.
- Just as the last 10 mins of cooking time begins, remove the foil and adorn with thinly sliced onion, tomato and mint leaves, let your chicken get it’s final bake before it’s showtime.
- Serve with your mango chutney and enjoy 🙂