Spatchcocked chicken served with buttery, Punjabi-style saag and warm rotis – a perfect winter meal
Inspired by my grandfather’s stories about pre-partition Lahore and the innumerable kebab vendors of his youth, this chicken dish is a homage to him. In BiBi, both my grandmothers have a restaurant named after them, so I’m happy to have got at least one dish for him on the menu. These days, rib-sticking, buttery, Punjabi-style saag is more of a year-round dish, but traditionally it’s made around Lohri, the north Indian harvest festival in early January. The colder weather in the UK, however, means it’s suitable all the way through from autumn to early spring.
UK readers: click to buy these ingredients from Ocado
UK readers: click to buy these ingredients from Ocado
UK readers: click to buy these ingredients from Ocado
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