Jalfrezi Chicken with Onion Bhajis - James Martin Chef

Ingredients

• 1 large corn fed chicken, spatch cocked
• 200g thick Greek yoghurt
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp turmeric
• 1 small onion, pureed
• 5 cm ginger paste
• 2 tbsp garlic
• 1 green chilli, diced
• 2 x 400g plum tomatoes
• 1 green pepper, pureed
• 50g butter
• 1 large onion, sliced
• salt and pepper
• 2 tsp curry powder
• ½ tsp ground cumin
• 200g gram flour
• ½ a small bunch fresh coriander, chopped
• ¾ of a green chilli, diced
• 200ml water
• vegetable oil, for frying
• Heat the oven to 200°C.
• Mix the yoghurt and spices together in a large roasting tray. Place the chicken on top, then spread over the yoghurt mix and season. Roast for 45 minutes. Cut into portions.
• Place all the ingredients into a pan for the sauce and bring to the boil. Season then simmer for 10 minutes.
• Mix all the ingredients together for the bhajis. Deep fry in batches for 3-4 minutes at 170°C, drain onto kitchen paper and sprinkle with salt.