Asma Khan's Hariyali Murgh
In this recipe, chicken is marinated in hariyali, a mixture of fresh coriander leaves, mint and green chillies, for at least 6 hours in the fridge, although even a short time in the marinade will make a difference. Bring to room temperature before cooking.
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Wine notes
Dr Loosen’s Grey Slate Riesling 2017 has peach and apple aromas, with racy acidity to cut through this creamy dish (£9.99; waitrosecellar.com).
Ingredients
Ingredients
Method
Step 1
To make the marinade, blend the chopped herbs and chillies with the yogurt in a liquidiser.
Step 2
Place the chicken in a bowl, cover completely with the marinade, then cover and set aside in the fridge for 6 hours, or as long as you have time for. Remove from the fridge at least 30 minutes before cooking.
Step 3
Heat the oven to 180°C/fan oven 160°C/mark 4. Line a roasting tin with a large piece of foil.
Step 4
Season the marinated chicken with 3tsp salt and place in the lined roasting tin. Dot with butter.
Step 5
Fold the foil over the chicken and bake for 90 minutes. Open up the foil and cook for a further 15 minutes to reduce the liquid. Serve with slices of lime.
