Pot-roast Bombay chicken

• small whole chicken↗1
• tikka masala paste↗5 tbsp tbsp
• sunflower oil↗1 tbsp tbsp
• large red onion↗1

  halved and sliced

• large tomatoes↗2

  halved and chopped

• fenugreek seeds1 tbsp tbsp
• ginger↗1 thumb-sized piece

  grated

• full-fat coconut milk↗2 x 400g cans g
• new potatoes↗500g g

  halved

• baby spinach↗100g
• pack coriander25g g

  torn, to serve

• poppadums

  and chutney, to serve (optional)

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.

2. 2

   Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.

3. 3

   Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs – the flesh shouldn’t be pink.

4. 4

   Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.