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Keralan Chicken Crown with Coriander and Sea Salt Butter

Lamb Serves 4

This Ramadan Shazans and AHDB have teamed up with British Muslim TV to take you on an exciting food adventure. Coming along for the journey is Mr Tee and other special guests from the halal industry to deliver 30 different iftar meals that you can try at home. With a whole host of cooks including Chef Greg, you will see Lamb, Chicken and Beef from the British Isles used in amazing dishes from around the world with a British twist.

Join us this Ramadan for non-stop cooking and a food adventure like no other!

  • Preparation 30mins
  • Cooking time: 70-80mins


  • 1 Chicken crown skin on, cut from a 17kg-1.9kg approximately 700-800g
  • 95g of Sea salt butter
  • 10g chopped coriander

For the curry marinade

  • 5 tbsp vegetable oil
  • 1in piece fresh root ginger, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 tbsp coriander seeds
  • 2 dried Kashmiri chillies (or other dried mild red chillies)
  • 2 heaped tsp fennel seeds
  • ½ tsp black peppercorns
  • 3 green cardamom pods, seeds only


  • Make the curry marinade by placing all the ingredients in a blender, blend and place to one side
  • Make the butter by leaving in a warm room to soften add 5g of the coriander and mix in evenly.
  • Form the butter into 4 pellets and place on a tray and put into the freezer to harden
  • Take the chicken crown and place 4 slits 2 each side of the breasts then place in a baking dish
  • Either by using a pastry brush or disposable gloves rub the marinade evenly into the skin ensuring it goes into the slits.
  • Take the butter from the freezer and place each pellet into the 4 slits
  • Sprinkle with the remaining coriander
  • Cook in a pre-heated oven at 170°c fan for 70-80mins basting regularly

Serving suggestion

Serve with Spicy potatoes and Kerela style Okra

British Ramadan in collaboration with:

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