Recipe for Tikka Masala Pot-Roasted Chicken, with ginger and creamy coconut milk. Serve with baby potatoes

8 pieces chicken drumsticks & thighs – score diagonal slits
5 tbsp Tikka Masala mix
1 onion – peel and slice finely
2 tomatoes – chop (½cm cubes)
1 tbsp yellow mustard seeds
30g ginger – peel, grate, chop finely
1 tin coconut milk
1/2 cup water
800g baby potatoes – cut in half
100g baby spinach
15g fresh coriander – discard stalks & tear
salt & pepper (from your pantry)
olive oil (from your pantry)

How to
Preparation: Pre-heat oven to 180°c. Prepare all ingredients as indicated above.

Chicken: Put the chicken pieces on a chopping board and using your hands, rub the skin generously with HALF the Tikka Masala spice mix. Season well with salt and pepper and set aside.

Pot-Roast: Heat a few glugs of olive oil in a large casserole dish over a medium-high heat. Add the onions and a good pinch of salt and cook for 5 minutes or until soft. Add the tomatoes, mustard seeds, ginger and remaining Tikka Masala spice mix, and cook for 3 minutes more. Stir through the coconut milk and water (quantities above) and bring to a simmer. Add the chicken and baby potatoes to the dish, and simmer for a further 15 minutes uncovered.

Remove from the stove top and bake in the oven at 180°c for 15 minutes more. Check that the chicken is cooked by cutting through one of the legs.

Serve: Remove the chicken and place on a chopping board/plate. Stir the spinach through the sauce and leave to rest for 5 minutes. Put the chicken back in the dish, and top with the coriander.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.