This is great for a party. You can do all the hard work before your guests turn up and then just chuck it in the oven to cook. The smell will impress, as will the taste obviously. If you’re feeling extra fancy, then sprinkle a little desiccated coconut over the dish when serving.
1 large onion (chopped)
6 cloves garlic (chopped)
2 teaspoons grated ginger
2 fresh green chillies (deseeded and chopped)
2 tablespoons lemon juice
2 teaspoons coriander seeds
1 teaspoon cumin seeds
½ teaspoon black peppercorns
Seeds of 8 cardomom pods
1 stick cinnamon (crumbled)
5 tablespoons vegetable oil
½ teaspoon ground turmeric
1 kg chicken thighs
4 medium potatoes (peeled and quartered)
4 medium tomatoes (halved)
1 tablespoon fresh coriander
Put the onion, garlic, ginger, chillies and lemon juice into a blender and blend to a smooth paste (you can do this with a hand blender too).
Dry fry the coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon and cardomom seeds until slightly browned and aromatic. Transfer to pestle & mortar or coffee grinder and grind to a fine powder. Mix in the turmeric and a little salt. Add to the onion mixture and combine well. Cut the chicken thighs into thirds and coat them with the spice mixture. Leave to marinade for at least one hour.
Preheat the oven to 200ºC. Put the chicken into a roasting tin and stir in the potatoes. Bake in the oven for 20 minutes, then give everything a stir to turn the meat over, and bake again for another 15-20 minutes until browned. Remove from heat.
Scatter the tomatoes around the chicken and sprinkle over some salt & coriander.