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PREP 25 minutes
TOTAL 4 hours
Serves
US | METRIC

INGREDIENTS

For the marinade
  • 1¼ tbsps Garam masalla
  • 1 tsp paprika
  • 1 tsp turmeric
  • 3 cloves garlic, crushed
  • 1 small piece of fresh ginger, grated
  • 1¼ tbsps tomato puree
  • 150 ml natural yogurt
For the potato salad
  • 800 g new potatoes
  • 40 g unsalted butter
  • 2 tbsps olive oil
  • 1 tsp cumin seeds
  • 2 cloves garlic, lightly bashed
Kachumber salad
  • 2 tomatoes, chopped
  • ½ red onion, chopped
  • ¼ cucumber deseeded and diced
  • ½ tsp sugar
  • ½ juice of a lemon
  • 1 medium chicken
  • Salt and black pepper

Click here to pre-order my new book

BBQ Spiced Chicken with Kachumber

BBQ Spiced Chicken with Kachumber

For the Chicken

  1. Make the marinade by mixing the dry tandoori spices in a large bowl along with the natural yoghurt, ginger, puree, lemon juice and garlic.
  2. Smother the chicken to allow the marinade to penetrate. Cover and refrigerate for at least 2 hours or so but if time allows overnight for best results.
  3. Place onto a BBQ over indirect heat, keep the temperature regulated to 160℃ and cook for around 1 ½ hours or until the internal temperature reaches 73℃ . Rest under foil for 15 minutes.


For the potatoes

  1.  Par boil potatoes in a large pan of boiling salted water for 7-8 minutes, drain then halve lengthways.
  2. Add to a frying pan with the butter and oil then sauté until golden brown, just before serving add the cumin and garlic and cook for a further minute. Season to taste.


For the salad

  1.  To make the kachumber, combine all of the ingredients into a bowl along with some salt and pepper then leave to stand for 10 minute


Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

BBQ Spiced Chicken with Kachumber

BBQ Spiced Chicken with Kachumber

PREP 25 minutes
TOTAL 4 hours
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

For the marinade
  • 1¼ tbsps Garam masalla
  • 1 tsp paprika
  • 1 tsp turmeric
  • 3 cloves garlic, crushed
  • 1 small piece of fresh ginger, grated
  • 1¼ tbsps tomato puree
  • 150 ml natural yogurt
For the potato salad
  • 800 g new potatoes
  • 40 g unsalted butter
  • 2 tbsps olive oil
  • 1 tsp cumin seeds
  • 2 cloves garlic, lightly bashed
Kachumber salad
  • 2 tomatoes, chopped
  • ½ red onion, chopped
  • ¼ cucumber deseeded and diced
  • ½ tsp sugar
  • ½ juice of a lemon
  • 1 medium chicken
  • Salt and black pepper

For the Chicken

  1. Make the marinade by mixing the dry tandoori spices in a large bowl along with the natural yoghurt, ginger, puree, lemon juice and garlic.
  2. Smother the chicken to allow the marinade to penetrate. Cover and refrigerate for at least 2 hours or so but if time allows overnight for best results.
  3. Place onto a BBQ over indirect heat, keep the temperature regulated to 160℃ and cook for around 1 ½ hours or until the internal temperature reaches 73℃ . Rest under foil for 15 minutes.


For the potatoes

  1.  Par boil potatoes in a large pan of boiling salted water for 7-8 minutes, drain then halve lengthways.
  2. Add to a frying pan with the butter and oil then sauté until golden brown, just before serving add the cumin and garlic and cook for a further minute. Season to taste.


For the salad

  1.  To make the kachumber, combine all of the ingredients into a bowl along with some salt and pepper then leave to stand for 10 minute


Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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