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Whole Roasted Chicken with Paneer & Coconut Dahl

Whole Roasted Chicken with Paneer & Coconut Dahl

This whole roasted chicken recipe has lots of beautiful, gentle curry flavours running through it. Served with a creamy coconut and turmeric lentil dahl and spiced fried paneer, it packs a lot of protein too. The toasted cumin, garlic and ginger oil adds an incredible flavour and lovely crunch.

Temperatures

To ensure the chicken is perfectly cooked to 74°C, we recommend using the DOT Digital Oven Thermometer to receive an alert once it’s done. We then like to use the Thermapen One to spot check the bird to make sure it has come to temperature throughout.

Ingredients
For the chicken
  • 50g butter, softened
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 clove garlic, crushed
  • Whole chicken, around 1.5kg
For the coconut dahl
  • 400g red lentils
  • 2 large tomatoes, chopped
  • 1 brown onion, diced
  • 4 tsp turmeric
  • 1 tin coconut milk
  • 300ml water
  • 2 good pinches of rock salt
For the paneer
  • 225g paneer
  • 3 tbsp olive oil
  • 1/4 teaspoon turmeric
  • 1/2 tsp ground coriander
  • 1/2 teaspoon ground cumin
  • Good pinch of rock salt
For the toasted cumin, garlic, and ginger oil
  • 2 tbsp corn oil
  • 1/2 tsp cumin seeds
  • 2 large garlic cloves, sliced
  • 1 thumb of ginger, cut into matchsticks
directions
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To make the chicken
  • Heat a fan assisted oven to 220°C.
  • Mash together the butter, spices and garlic and season well.
  • Push between the breasts and skin of the chicken to create two large pockets.
  • Press some of the butter deep into each pocket and distribute the remainder over the legs and the rest of the bird.
  • Roast the chicken for 20 minutes.
  • Cook for a further 20 minutes, then baste and turn the bird (or the tray) around.
  • Continue to cook until the internal temperature reaches 74°C on your Thermapen. This should take around another 20 minutes.
  • Once the chicken is cooked, let it rest for at least 20 minutes. Keep all of the lovely juices to pour over the bird once it has been carved.
To make the dahl
  • Place all the ingredients in a pan. Bring to the boil and simmer gently for 30 minutes.
To make the paneer
  • Cut the paneer into squares roughly 1/2 in thick.
  • Pop the paneer into a bowl.
  • Mix 1 tbsp olive oil with the turmeric, coriander, cumin, and salt.
  • Rub the spices into the paneer.
  • Heat a pan of olive oil over medium heat.
  • Add the paneer pieces and pan fry for about 6 to 8 minutes, until they are golden brown on both sides.
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To make the toasted cumin, garlic, and ginger oil
  • Heat the oil gently in a frying pan add the cumin.
  • As soon as the seeds start to pop and move, add the ginger, and garlic.
  • Cook until browned.
  • This process will happen quickly so keep a close eye.
  • Serve the sliced chicken with the dhal, paneer and a generous drizzle of the toasted ginger, cumin, and garlic oil.
" I love my Thermapen, it really helps me cook with confidence. As a caterer the health and safety of everyone you cook for is paramount, but that doesn't mean you have to compromise with your cooking. A simple reassuring check with the Thermapen throughout the process is all that's needed to allow you to enjoy, and confidently serve what you've made"

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