Chetna Makan is the queen of Indian home cooking. First introduced to us on The Great British Bake Off, Chetna has since authored several bestselling cookbooks that combine her inventive flavours with a love of simple Indian recipes.
In this newest collection, Chetna provides us with flavour-packed feasts designed to please a crowd. Chetna’s accessible style and supermarket-friendly ingredients prove that you don’t need to be an expert to entertain.
Chetna’s Indian Feasts provides a varied array of delicious dishes, grouped together by theme so you know exactly how to pair your platters. Whether this is a big celebration or a quick-fix family dinner, you will find enticing yet easy recipes for every occasion.
Vibrant, varied and reliably delicious, Chetna’s food will always impress.
Friday Night Feasts
Onion chickpea bhajis; Chicken tikka masala; Prawn vindaloo
Dal papdi chaat; Smashed alu tikki; Coriander yogurt chutney
Spicy garlic-ginger chicken; Cauliflower masala; Prawn coconut curry
Feasts for Two
Chana dal chutney; Okra masala; Sticky spicy chicken wings with tomato curry
Paneer skewers; Garlic chilli corn; Caramelised walnut and coffee pavlova
Chutney club sandwich; Paneer samosas; Coffee and walnut cake with cardamom
Peanut aubergine masala; Mint raita; Gulab jamun
Hearty wholesome dal; Street-style egg curry; Chocolate and cardamom caramel cake
Chetna’s Indian Feasts: Everyday meals and easy entertaining by Chetna Makan
Masala spatchcock chicken
All the basic ground spices from your spice cupboard go into this beautifully flavoured chicken. I like to use spatchcock chicken on the barbecue, as it cooks evenly and faster than a whole chicken. You could use this marinade for a whole chicken, or for chicken pieces, too – just remember that you will need to adjust the cooking times accordingly (you’ll need more time for a whole chicken, and less time for chicken pieces).
1 spatchcock chicken, around 1–1.5kg (2lb 4oz–3lb 5oz)
For the marinade
2.5-cm (1-in) piece of fresh root ginger, peeled and grated
6 garlic cloves, grated
2 teaspoons chilli powder
1 teaspoon ground turmeric
2 teaspoons salt
2 teaspoons garam masala
½ teaspoon freshly ground black pepper
1 teaspoon ground cumin
2 teaspoons ground coriander
2 tablespoons lemon juice
1 tablespoon rapeseed oil
Mix all the marinade ingredients together in a non-reactive bowl. Place the chicken in a baking tin, then spread the marinade all over the chicken. Make sure you cover both the top and underside of the chicken. Cover with kitchen foil and leave to marinate for
an hour or as long as you can in the refrigerator – preferably overnight.
Light up the barbecue and, when it is ready, place the chicken on the barbecue grill. Cover and leave to cook for 25 minutes before turning it over. Cook for a further 25 minutes or until done (check by inserting a knife into the thigh – if the juices run clear, then the chicken is cooked).
Once cooked, transfer the chicken to a serving plate, cover with kitchen foil and leave to rest for 10 minutes before serving.
Alternatively, cook the marinated spatchcock chicken in the oven preheated to 200ºC (400ºF), Gas Mark 6 for 50–60 minutes or until done.
Recipe reprinted with permission from Hamlyn.