Layne’s Tikka slow roast chicken, with cheesy mash and a dash of lemon

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TRH Layne's Tikka slow roast chicken, with cheesy mash and a dash of lemon

Tikka roast
Rinse a whole chicken and make slits on the chicken.
Mix the following in a bowl.
2 tbs mayonnaise
2 tsp amina’s chicken tikka marinade.
2 tbs oil
2 tbs lemon juice
1/2 tsp coriander powder
1/2 tsp garlic powder
1 tbs Osman’s chilli sauce
1/2 tsp black pepper
1 tsp egg yellow food coloring.
2 tsp ginger and garlic paste.
2 tsp Kashmiri mix masala
1 tsp paprika
1 tsp salt
1/2 tsp crushed chillies

Mix all the ingredients together.
Then with a basting brush coat the chicken pieces well and leave to marinate for few hours.
Pre heat the oven to 180 degrees.
Place the marinated chicken in a greased pan and cover the chicken with foil and cook on slow to medium heat.
While it’s grilling keep basting the chicken , every 15 mins with the remaining marinate, and grill until chicken is done.
Once chicken is done, remove the foil and brown the skin.
Once cooked squeeze fresh lemon and thyme over chicken.
Best enjoyed with naan, roti and salad.

Cheesy Mash
Boil 5 potatoes with 1/2 tsp salt, once soft, strain water and mash potatoes.
Add 2 tbs melted butter and 1/4 cup fresh cream, sprinkle black pepper and mash
Add grated cheese over mash and enjoy.
Can add a blob of sour cream optional.

Prepared, tried and tested by: Layne Ram

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