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Indian Spiced Chicken and Potato Tray Bake

Asked by Kamccune. Answered on 17th June 2018

Full question

Is it necessary to use whole spices in the Indian Spiced Chicken And Potato Traybake recipe vs. ground spices? If ground spices are acceptable, would you recommend I change the amount?

Image of Nigella's Indian-Spiced Chicken Traybake
Photo by Jonathan Lovekin
Indian-Spiced Chicken and Potato Traybake
By Nigella
  • 14
  • 2

Our answer

Nigella's Indian-Spiced Chicken And Potato Traybake (from AT MY TABLE) roasts chicken thighs on a bed of cubed potatoes. The potatoes soak up the flavour of the spices, the limes and the chicken as they cook. The spices include cumin, fennel, nigella and yellow mustard seeds.

We would prefer to use these as whole spices if possible, as they add a slight crunch and small extra bursts of flavour as you eat. Ground turmeric is used and if you were to use another spice in ground form then we would suggest using ground cumin instead of the cumin seeds. For the remaining spices it is usually easier to buy them whole rather than ground. We would also mention that mustard powder is not a good alternative for mustard seeds. As a rule of thumb you would usually use half the amount of ground spices, which would suggest one teaspoon of ground cumin. However please note that we have not tried the dish with ground cumin so cannot guarantee the results.

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