Indian Roast Chicken with Dal Makhani and Jammy Tomatoes

I haven’t posted a Sunday roast dinner recipe for a while and thought it was time to share a slightly different take on the traditional roast. The marinade on this chicken keeps it so lovely and moist, while the dal is just delicious, full of depth and flavour. This is the type of dish I could just eat and eat and eat. The tomatoes roasted with lemon, garlic and spices adds a burst of sweetness, while naan breads full to the brim of cardamom, spiced coconut and raisins are perfect to mop everything up.

Serves 3 (£1.93 per portion)

1. Mix 150g natural yoghurt with 2 tbsps grated ginger, 4 crushed cloves of garlic, the juice of a lemon,1 tsp ground turmeric, ½ tsp chilli powder, 2 tsp ground coriander, 2 tsp ground cumin, 1 ½ tsp ground cinnamon, ½ tsp ground cloves, fenugreek and cardamom. Season well and rub all over the chicken (1.6-1.8kg chicken will serve 6 comfortably). Cover and leave in the fridge overnight or for a few hours at least. Remove from the fridge at least 30 mins before cooking.
2. Drizzle the chicken with veg oil and place on top of some halved onions. Roast at 200C/180C fan for 1 hr 20 mins until the juices run clear, basting continuously. Drizzle over 2 tbsps runny honey for the last 10 mins of cooking. Leave to rest for at least 30 mins.
3. For the black dal, rinse 200g dried black urid beans and place in a large bowl with 1/2 tsp bicarb. Leave overnight. Drain the beans and add to a large saucepan with plenty of chicken stock to cover the beans, some sliced ginger, a pierced green chilli and 1 tsp of turmeric and garam masala. Bring to the boil them simmer for 1 hr 45 mins until the lentils are cooked through.
4. In another large pan, fry two chopped onions with 50g grated ginger and 1/2 tbsp grated garlic in 30ml veg oil. Fry until softened before adding 1 tsp each of mustard seeds, cumin seeds, coriander seeds and fennel seeds. Once fragrant add 2 tbsp garam masala, a few curry leaves, 1/2 tsp chilli powder, 1/2 tsp asafoetida, and 1 tsp each of turmeric, cumin and coriander. Finally add 1 tbsp tomato puree and a cinnamon stick. Stir well and add 350ml of chicken stock and leave to simmer for 20-30 mins.
5. When the dal is ready, add 25g unsalted butter and 75ml double cream. Taste and season with lemon juice and salt and pepper to taste. Serve and enjoy!