Masala Roasted Chicken Dinner


For 2 (For 4)

For the Marinade:

Lemon: 1 (2)

Aromatic Spice Blend: 1 pod (2 pods)

Tandoori Paste: 1 pod (2 pods)

Chicken Legs: 2 (4)

For the peas:

Fresh Mint: 1 bunch (2 bunches)

Crushed Garlic: 1 sachet (2 sachets)

Chilli Flakes: 1 pod (2 pods)

Butter: 1 cube (2 cubes)

For the veg:

Potatoes: 2 (4)

Carrot: 2 (4)

Savoury Tarka: 1 sachet (2 sachets)

Aromatic Spice Blend: 1 pod (2 pods)

Fennel Seeds: 1 pod (2 pods)

For the gravy:

Sautéed Onion Paste: 1 sachet (2 sachets)

Cornflour: 1 pod (2 pods)

Garam Masala: 1 pod (2 pods)

Nutritional Information:

Per serving: Energy (kcal) 574 Fat 24g of which saturates 10g Carbohydrates 48g of which sugars 7g Protein 43g Salt 1.81g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

In the ‘50s and ‘60s, Punjabis and Sikhs moved to the Midlands to work in Britain’s factories and foundries. Initially, racism and hostility barred these immigrants from the area’s pubs; but as the traditional trade struggled, several establishments found a new lease of life thanks to Indian publicans, who began serving Punjabi food alongside the typical draught ales and lagers. The ‘Desi pub’ redefined the British institution for a more inclusive era, while also introducing ingenious twists on classic pub food— like this hearty English roast, spiced up with a classic tandoori marinade, garam masala gravy, Desi roast potatoes and minted peas.

  • Preparation time:

    For 2 - 40 minsFor 4 - 50 mins
  • Cooking time:

    For 2 - 60 minsFor 4 - 70 mins