Welcome the fresh flavours of spring with this vibrant lemon and herb chicken with Maldon Garlic Sea Salt – a dish that sings with brightness and depth. Tender, juicy chicken thighs are infused with lemon juice, olive oil, thyme, parsley, pepper and a generous pinch of garlic sea salt to create a beautifully aromatic base. Paired with baby potatoes, crisp asparagus, and the rich umami of sundried tomatoes.
What sets this dish apart is the balance of flavours – zesty blood oranges add a touch of sweetness, while briny green olives provide a subtle contrast to the rich, golden-browned chicken. Maldon Garlic Sea Salt enhances every bite, bringing out the natural succulence of the ingredients. Roasting everything together allows the juices to mingle, creating a light yet flavourful sauce that perfectly coats the vegetables. It’s a simple, elegant meal that embodies the essence of springtime dining.
Here is how to make lemon and herb chicken
In a large bowl, mix the lemon juice, zest, olive oil, thyme, parsley, black pepper, and 1½ tsp of Maldon Garlic Salt.
Add the chicken thighs, turning to coat them fully in the marinade. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
Preheat the oven to 200°C (180°C fan). Place the marinated chicken thighs and baby potatoes on a baking tray. Drizzle with a little extra olive oil and sprinkle with ½ tsp Maldon Garlic Salt.
Roast for 35–40 minutes, basting the chicken with its juices halfway through, until the skin is golden and crisp, and the potatoes are tender.
While the chicken roasts, heat a skillet over medium heat. Melt the butter, add the asparagus, and sauté for 3–4 minutes until tender but still bright green. Season lightly with Maldon Garlic Salt to taste.
Remove the chicken and potatoes from the oven, giving them a final sprinkle of Maldon Garlic Salt and some fresh blood orange segments, sundried tomatoes and olives for added flavour and texture.
Serve hot with the sautéed asparagus, and if you’re feeling fancy, mix together a squeeze of blood orange juice with some olive oil, garlic salt and pepper, for a lovely zingy drizzle to spoon over the chicken.
In this cookbook, Romy shares over 70 recipes which are inspired by her beloved family, with flavours that define her childhood. From iconic dishes like Butter Chicken, which is a staple in every Indian home, to the delicious simplicity of a Masala Omelette, Romy invites cooks to savour the authentic tastes of India without a fuss! The instructions for each dish are easy to follow along with readily available ingredients. Every dish is designed with the home cook in mind, ensuring that your journey into Indian cuisine is as delightful as it is delicious!
Today, we’re sharing Romy’s delicious Butter Chicken, also known as Mung Makhani.
How to make butter chicken
There are so many different recipes for butter chicken. This is Romy’s take, because there is a lot of spark and dispute going on in India about butter chicken. Romy served so much butter chicken in her restaurant, so she went in search of the very best butter chicken recipe and researched how it all started. She found this gave me a better understanding of this best-loved dish. With its silky smooth, gently spiced tomato, cashew and cream gravy, it’s a comforting, warming dish that feels decadent. It was in 2013 when Romy started to take a closer look at butter chicken and its history. Her mentor, chef Manjit Gill, took her to the first ever Moti Mahal restaurant in Daryagang in Delhi. A restaurant co-founded by Kundan Lal Jaggi, Kundal Lal Gujral and Maggu (also known as Thakur Das) and it was where they created both butter chicken and dal makhani.
To make the marinade, mix all of the marinade ingredients together in a large bowl. Prick the chicken pieces with a fork to allow the marinade to penetrate the meat. Add the chicken to the bowl and stir well to coat thoroughly. Cover the bowl and set aside in the fridge to marinate for at least a couple of hours.
When ready to cook, preheat the oven to 180°Cfan/400°F/gas 6.
Spread the marinated chicken out on a baking tray and cook in the hot oven for 15 minutes.
While the chicken is cooking, make the sauce. If the chicken finishes cooking before you have finished making the sauce, switch the oven off after the15 minutes and leave the meat to rest in the oven. Blanch the tomatoes in a bowl of boiling water for a few minutes, then remove their skins. Cut into quarters and remove the seeds, then roughly chop and place in a food processor. Blitz to a smooth purée.
Heat the butter in a saucepan over a medium heat. Once the butter has melted, add the ginger and garlic and cook for 1 minute. Add the puréed fresh tomatoes as well as the tomato purée and cook for 8–10 minutes until the tomatoes are cooked through, stirring regularly to avoid them sticking and burning. Add all the spices, chilli powder, Maldon Sea Salt and sugar, mix well and cook for a further 2 minutes until emulsified.
Lower the heat, then add the ground cashew nuts and cream, and stir well. Add 500–600 ml (20–24 Fl oz/2 1/2 cups–scant 3 cups) water – the quantity you choose to add depends on how runny you want the sauce to be. Bring the mixture to a boil, and when it starts bubbling, add the chicken, lower the heat and cook for a further 8–10 minutes. Sprinkle over the cardamom seeds and dried fenugreek leaves. Stir and leave to rest for at least 10 minutes before serving with rice or any Indian flatbreads.
Where to buy Romy Gill’s India: Recipes From Home You can find where to purchase Romy’s NEW cookbook here and start being creative with food and flavours in the comfort of your kitchen. Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt. Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Romy’s recipes!
Kitty really loves saag aloo and often craves it, so she created this simple and delicious one-pan dinner inspired by those flavours. This is not at all like an authentic saag aloo, it’s Kitty’s own version. You can use any spices you have in the cupboard here. Kitty also made this with chicken thighs by frying them skin-side down for 5–10 minutes until golden and crisp, then roasting in the oven for 25–35 minutes until cooked through. Then continue as instructed.
Here is how to make roast chicken, spiced spinach and yogurt
Preheat the oven to 240°C fan (475°F).
Season the chicken all over with Maldon Sea Salt, then set aside to rest for 30 minutes.
Place the chicken into an ovenproof frying pan (skillet), low-sided casserole dish (Dutch oven) or cast-iron pan. Pour the oil over the chicken and massage it in with your hands. The oil will give the chicken a little kickstart in the oven, so give it some love and attention and get the oil into every nook and cranny to achieve maximum crispness.
Roast in the oven, legs at the back, for 30 minutes. After this time, reduce the heat to 180°C fan (400°F), then rotate the chicken and roast for a further 10–25 minutes until golden and crisp all over and the juices from the leg run clear. (If you have a meat thermometer, you’re aiming for 70°C/158°F at the base of the breast.)
Remove the pan from the oven, then lift out the chicken and set aside on a plate to rest.
Put the pan back over a medium heat and add the onions with a pinch of salt, tossing them in the chicken fat in the pan. Very slowly fry the onions for 10–15 minutes, stirring every so often until they are very, very soft and caramelised. If they start to fry too quickly, just turn down the heat and add a splash of water. Add the cumin, mustard seeds, turmeric, chilli flakes, ginger and garlic and fry for a further 5 minutes.
Add the spinach a handful at a time, mixing it into the onions as you go and letting it wilt with each batch. Let this cook down for a further 4–5 minutes until the spinach has soaked up all the flavours. Squeeze in the lemon juice and add a few grinds of black pepper, then taste.
Lay the chicken back on top of the spinach and serve to the table with the yoghurt and chilli.
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Make More With Less by Kitty Coles (Hardie Grant, £22), Photography by Issy Croker.
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Start by making the pickled radishes. In a small pan pour in the vinegar, caster sugar, Maldon, and spices. Place it onto the heat and gently warm so the sugar and salt dissolve. Put the chopped radishes into a bowl and when the vinegar mixture is ready, pour over them. Set these aside to pickle while you make the rest of the recipe.
Preheat the oven to 200c.
In an ovenproof tray add the chicken thigh pieces, skin up. Rub the skin with some olive oil and plenty of Maldon Sea Salt. Place into the preheated oven and roast the chicken for 30 minutes until the skin is golden brown and crispy, and the meat is cooked through.
While the chicken is cooking, start on the beans.
Place a large shallow pan on the heat and then add the white beans, along with the juices from the jars. Place a lid on the pan and gently warm the beans up, letting them simmer for 5 minutes.
In a food processor or high-powered blender, add the watercress, crème fraiche, Dijon mustard, lemon zest and juice, some Maldon Sea Salt and black pepper and a tbsp of olive oil. Blend together to make a smooth, bright green sauce.
Pour the sauce into the beans and stir through. Take off the heat.
Now you are ready to plate up. Spoon the beans into the middle of a serving platter or shallow bowl. Place the crispy chicken thighs into the middle of this. Then scatter over some of the beautiful, pink pickled radishes. Finally garnish with a drizzle of good quality olive oil, some extra Maldon Sea Salt, sprigs of dill and some lemon wedges for squeezing.
The only get ahead gravy recipe you’ll need this Christmas! Prep this the day before using chicken wings and then there is no faffing with gravy making on the big day. Fennel and sherry add delicious sweetness and Unami. Make double if you have a big group! You can also freeze this in advance if you want to be really well prepped.
Preheat the oven to 200c.
Place some oil in a large roasting tray and add the 3 shallots, garlic bulb, fennel, and celery. Next add the chicken wings, bay leaf and thyme sprigs. Roast in the oven for 1 hour until everything is caramelized and golden and the vegetables are tender.
In a dry frying pan, brown the flour until it is lightly brown and smelling toasty.
When the chicken wings and vegetables are cooked, transfer the roasting tray from the oven onto the hob. Press and squeeze the chicken wings so all the juices come out, then add the browned flour and place on a low heat. Whisk in the flour to the pan juices and allow it to bubble and thicken. Then add the sherry and allow this to bubble and thicken. Then slowly add the hot chicken stock, again allowing it to bubble and thicken between each addition. Finally add some Dijon mustard, a teaspoon of apple jelly and some Maldon Salt and cracked black pepper.
Strain the gravy and then check the seasoning. Reheat when required and serve alongside your Christmas dinner and rosemary roast potatoes.
This recipe is a classic to make for your family during the week!
Being a tasty cross between a roast and a stew, this traditional French dish is easy to make and can be ready to eat in under an hour!
We add Maldon Garlic Sea Salt into the stock for the chicken to really soak up the juices and have a beautiful fragrant taste of wild and roasted garlic.
Here is how to make the Garlic and Tarragon Chicken…
Start by adding the olive oil in a large, shallow cast iron pan. When the oil has heated up, add the chicken legs to the pan skin side down.
Cook the chicken legs on a medium heat until the skin has gone golden brown and crispy (it is important not to rush this step, as this adds depth of flavour to the dish and tenderises the meat). When the skin is crispy, turn the legs over and cook on the flesh side until it has browned.
When the chicken legs are browned all over, remove them from the pan and set aside on a plate or tray. Turn the heat down and add the whole garlic cloves. Cook them until they are soft and caramelized and then remove from the pan and set aside with the chicken.
Next add the unsalted butter and melt gently. When the butter is foaming, add the plain flour and mix it in quickly with a wooden spoon. Cook the flour for a couple of minutes until it is golden and smelling biscuity. Then add the stock, a ladleful at a time, whisking in each addition to make sure there are no lumps. Allow the sauce to thicken each time before adding the next ladleful.
Once all the stock has been added allow the sauce to bubble and thicken. Then add the wholegrain mustard, lemon juice and zest and double cream. Stir it in and then add the Maldon Garlic Sea Salt and some cracked black pepper.
Place the chicken legs back into the sauce along with the caramelized garlic cloves. Place the lid on the pan and gently simmer this at a very low temperature for approximately 10 minutes or until the chicken legs are cooked through. The sauce should be glossy and creamy, however if it needs loosening add a splash of water or stock.
Finally sprinkle over the tarragon and then serve with your favourite sides – we like to serve it with creamy mashed potato and greens.
Simply delicious!
Let’s make a fresh batch of momos filled with juicy minced chicken that are served with a zingy tomato and chilli chutney sauce. We prepare the momos by using our NEW Himalayan Pink Salt, selected by Maldon.
Chicken momos are a very popular North Eastern dish, particularly in Tibet. Being a tasty treat for many within the region, the word ‘momo’ actually means ‘steamed bread’ in Chinese, where people can see the resemblance to a dumpling due to it’s doughy outer and succulent, juicy centre.
Here is how to make our Chicken Momos with Tomato Chilli Chutney…
Start by making the dough for the momos. In a large bowl add the flour and a pinch of Himalayan Pink Salt. Add the oil and mix it in well.
Next add the water and mix it well with your hands until combined and the dough feels smooth. Cover the bowl with clingfilm or a tea towel and set aside.
Next make your filling. In a bowl mix together the chicken mince, garlic, ginger, spring onions, green chilli, lemongrass, chopped coriander and mint and Himalayan Pink Salt. Mix well until evenly distributed.
Now start on the sauce. In a large pan add the tomatoes, dried chillies and garlic cloves and pour over the water. Place it onto the heat and bring the water to the boil. Simmer the tomatoes for 5 – 8 minutes until they soften and break down, and the dried chillies have also softened. Remove from the heat and allow to cool slightly before placing in a high-powered blender along with the soy, caster sugar and pinch of Himalayan salt and blitzing until smooth. Set aside to serve later.
Now you can shape your momos. Divide the dough into 15 equal balls. Lightly dust the work surface and then use a rolling pin to roll each ball into a circle as thin as you can.
Lift the circle and place it into the palm of your hand. Spoon in about 1-2 tsp amount of the filling. Then use your fingers to lift the sides of the dough to enclose the filling and pinch in a pleating action all the way around until you have a spiral. Pinch the dough in the middle of this to make sure it is fully sealed – it will look like a little moneybag.
Continue with the rest of the balls and using the filling until you have all your shaped momos.
Prepare your bamboo steamers with some greaseproof paper in the layers and place them onto a pan with an inch of simmering water.
Steam the momos on the layers for approximately 10 minutes.
Serve the momos warm with some sliced spring onions scattered over and the tomato chilli chutney for dipping.
Our chicken noodle soup is the final recipe for using chicken three ways. We first cooked the whole chicken through spatchcocking it to create a deliciously succulent spatchcock BBQ chicken. From the leftovers, we then used roughly 100g of the chicken, shredding it to create a beautifully creamy chicken, leek and bacon pie that was topped with crispy filo pastry.
Now, with the chicken carcass left and the roughly 75g of chicken, we can make a soup full of fresh aromatics and flavours that will warm you up through the chillier days.
You can serve this soup with a side of homemade rosemary focaccia, oven baked until it is perfectly golden and crisp to mop up the final juices left in the bowl.
Here is how to make our Chicken Noodle Soup…
Begin by making your chicken broth. Make sure any remaining meat has been stripped from the chicken carcass and then place it in a large stock pot and cover with water (you want to add lots of water and then allow it to reduce down).
Add the onion, and one of the carrots roughly chopped. Then add 2 sticks of celery, roughly chopped. Add a pinch of Maldon Salt, black peppercorns and then the sprigs of parsley and thyme.
Place the pot onto the hob and bring to the boil. Once boiling reduce the temperature to a very low simmer and allow this to bubble away for 1 – 2 hours. Occasionally checking the water to make sure it hasn’t reduced to rapidly, adding more if needs be. If there is scum rising on the surface, make sure to skim this off.
After an hour or two you should be left with a wonderfully flavoursome broth or stock.
Drain the broth through a sieve and discard the carcass and vegetables. Set the clear broth aside.
To make the soup, start by cooking the angel hair pasta according to the packet instructions. Then drain, rinse off the starch, and set aside tossed in a little olive oil to stop it sticking together.
Place the clear broth back into a pan and bring to a simmer. Peel the carrot and then finely slice, along with the remaining celery. Place these into the broth and allow them to boil for a few minutes to cook. Add any leftover chicken to the broth now and the handful of kale or cavolo nero, cooking for a further minute.
Finally add the chopped parsley and check the seasoning, adding some more Maldon Salt or cracked black pepper if required.
To serve, arrange the angel hair pasta at the base of two bowls. Then ladle over the hot broth with vegetables and chicken.
Finally drizzle with some EVOO and serve.
Both delicious and hearty, this pie recipe is a comfort food classic which is loved by many family and friends. Being the secondary part to the series of using chicken three ways, we use roughly 100g of leftover chicken from grilling it in our within Spatchcock BBQ Chicken recipe.
We use a filo pastry for a lighter topping option, however you are welcome to use shortcrust pastry instead for a firmer option.
Here’s how to make our Chicken, Leek and Bacon Filo Pie…
Start by making the white sauce for your pie filling. In a large pan add 100g of butter and allow it to melt. When the butter begins to foam, add the plain flour and use a wooden spoon to stir it in and create a paste. Cook this for couple of minutes until it begins to smell biscuity.
Then take the pan off the heat and add a splash of the milk, use a whisk to immediately stir this in to avoid lumps. As soon as the milk is absorbed, add another splash making sure to whisk it in fully. Alternate doing this and placing the pan back on the heat to allow it to bubble and thicken between each addition. Keep going until all the milk has been added and you are left with a thick, creamy, and smooth sauce.
Turn the heat off the white sauce and stir in the wholegrain mustard, Maldon Salt and cracked black pepper to taste. Check the seasoning and then set aside.
In another pan, add the lardons and cook until they are beginning to turn crispy. Now add the sliced leeks and diced onions. Keep cooking these until they are fully softened and translucent.
Once the leeks and onion are soft, add the garlic and cook for a further couple of minutes. Then add the leftover shredded chicken and warm through.
Finally stir this mixture into the white sauce and add the chopped tarragon.
Preheat the oven to 180C Fan.
Take a small pie dish and pour the filling in.
Take one sheet of filo pastry at a time and lay it onto your board.
Brush both sides with the final 100g of melted butter, and then use your hands to scrunch the filo up and place on top of the pie filling. Continue to do this with the remaining filo sheets until the whole pie top is covered.
Place it into the preheated oven and bake for about 15 minutes until the filo is golden brown and crispy on top.
Remove from the oven and allow it to sit for a couple of minutes before serving alongside your favourite green vegetables.
To start off our series in using a chicken in three ways, we first cook a large chicken to make a delicious spatchcock BBQ chicken, a family favourite that is requested at most dinners during the summer.
With a cooking time of roughly 40 minutes on the outdoor grill, it’s a very easy, fuss-free recipe to follow that will certainly deliver in flavour. The best part is the marinade for the chicken, which is made with an infusion of gentle, warming spices like smoked paprika and chipotle paste to give a spicy kick to the meat. With a dash of runny honey and the juice of a lemon, the marinade is bought to a sweeter, zesty level.
Did you know spatchcocking is the method in which you split a whole chicken by removing the backbone so that it is completely flattened. This will reduce the cooking time significantly, which is ideal for wanting to cook in a much speedier fashion for your hungry guests!
Here is how to make our Spatchcock BBQ Chicken…
Start by spatchcocking the chicken. Place it on your board breast side down and the legs at the bottom facing towards you. Use a pair of sharp scissors start at the end with the parson’s nose and then cut either side of the backbone all the way up so you remove it completely.
Then flip the chicken over and use your hands to press down on the breastbones and legs to snap the small bones and flatten the chicken out.
Now prepare the marinade by mixing together the olive oil, garlic, smoked paprika, cumin, chipotle paste, runny honey and lemon juice. Season this well with Maldon Salt and cracked black pepper.
Place the spatchcock chicken on a large tray and the coat it well with the marinade, making sure it gets into all the cavities and is evenly coated.
Leave this to marinade for at least 30 minutes, but can be left overnight in the fridge too.
When you are ready to cook your chicken, heat up the BBQ. The best way to ensure even cooking is to cook the chicken skin side up on the indirect coals for approximately 20 – 30 minutes. Then turn the chicken and place it on the hot coals skin side down for about 10 minutes until the skin is nice and crispy. This really does depend on the heat of your BBQ so make sure to keep an eye on it.
If you aren’t using a BBQ you can simply cook the chicken in the oven at 180C for 15 minutes and then place under the grill for a further 10 to crisp up the skin. A spatchcock chicken cooks much quicker than a whole chicken.
Serve the chicken alongside your favourite side dishes – we’ve done chips and salad. It also goes well with garlic aioli mayonnaise.
Keep your leftover chicken for the next couple of recipes and make sure to reserve the chicken carcass.
