Monday, 10 February 2014

Whole Chicken Roast [With Indian Tandoori Masala]

Today I am going to share with you all a very delicious and easy whole chicken roast infused with all Indian spices and oven roasted. With not much of introduction I am moving on to the recipe.

Here’s how to make Whole Chicken Roast with step by step photos…


Ingredients

One Whole Chicken
1.5 kg [without giblets]
Onion
2 cut to thin slices
Garlic
6 cloves
Cilantro & Mint
One handful finely chopped
Lemon
½
Butter
4 tbsp
Salt
As needed
Black pepper powder
As needed
Lemon juice
For garnishing
Cotton thread
To tie the chicken

For Marinating

Thick yogurt/curd
½ cup
Ginger & Garlic paste
2 tbsp
Red chilli powder
2 tsp
Coriander powder
2 tsp
Garam masala powder
1 tsp
Cumin powder
1 tsp
Black pepper powder
1 tsp
Lemon juice
1 ½  tbsp
Oil
2 tbsp
Salt
As needed
Preparation time: 20 minutes     
Baking time: 1 ½ hours
Serves: 4-6

Method

Wash and pat dry the chicken thoroughly. I removed the skin of the chicken, you can keep it on, and it is totally your choice. Make slits along the chicken breast and thighs.

In a big bowl mix all the ingredients mentioned under marination. Apply the prepared masala paste on the chicken thoroughly covering all the places, including the inside of the chicken.

Keep the chicken in a big bowl, pour the remaining masala paste over the chicken. Cover the bowl with a cling film or a lid and refrigerate it for 10-12 hours or overnight.

The next day transfer the chicken to the baking dish and reserve the remaining marinate masala.

Preheat the oven to 200 C/390 F for about 15 minutes. Melt the butter mix one tsp of salt and keep it ready.

Now for the stuffing, slice one big, garlic and chop the cilantro and mint. Stuff the onions, garlic, cilantro, mint, lemon and pour 1 tbsp of melted butter on the chicken.


Tie the legs of the chicken with a cotton thread, similarly tie the chicken around the breast along with the wings so that the chicken will hold its shape.


Cover the Chicken with aluminium foil and bake in the oven for 30 minutes. This will prevent the chicken from getting burnt.


Now pull the baking tray out, remove the aluminium foil, pour the remaining marinate, rest of the onion along the sides of the chicken and put the chicken back inside the oven.


Use a basting brush and apply melted butter on the chicken every 20 minutes. Now pour the juice collected in the tray on the chicken with a spoon and continue to bake. 


Similarly apply the butter completely. The chicken will start roasting and will start changing color after one hour.

To check if the chicken in cooked through, insert a skewer into the breast on the thigh. If the juices run clear out of it without pink colour then it is done.


Each oven is different, if your chicken is not cooked then bake it for another 20 minutes.
Switch off the oven and remove the chicken from the oven and snip off the threads. 

Transfer to the serving plate and let it sit for another 15 minutes. Now squeeze one lemon juice over the chicken, then carve it and enjoy.

Yes, roasted chicken is ready to be enjoyed. Serve the carved pieces with the cooked onions and along with the juice and a dash of black pepper powder.

Thank you all for visiting my blog, please come back again for more delicious and mouth-watering recipes from my kitchen.

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Until then I am signing off…


23 comments:

  1. Whole roasted chicken looks awesome... tempting me so much :)

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  2. Wow Lovely dish, used to finished whole chicken back in a days

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  3. i saw this on FB and just ran here...its so yummy priya....i ate this type of chicken when RV of Foodfor7stagesoflife came here....we had fun with wine, pilaf and chicken alone....am sure this will be more yummy as its perfectly Indian :)

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  4. Its just wow....I could dig into it right now...

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  5. You are a pro, it's not easy to make tandoori
    Have a great week
    www.beingbeautifulandpretty.com

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  6. nicely prepared akka...so perfect :)

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  7. Amazing technique! Chicken looks superb!

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  8. Nicely done priya ..Such a treat for eyes ...Def u got to have enjoyed with ur family.

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  9. Simply the type of roast I adore, that spicy and herb-y flavors are too good to say no.

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  10. So tempting and super inviting chicken roast, Priya. Can't resist by seeing this.....

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  11. wow... this looks really so good... very well made...

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  12. woww u prepared it very well priya,just drooling here..

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  13. Chicken looks great!! And nice clicks too..

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  14. It's so yummy. perfectly made and with masala well coated.

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  15. gr8 dish for chicken lovers.. i never had the confidence to bake the whole chicken.. appreciate ur efforts.. :)

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  16. Looks awesome...well prepared chicken..

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  17. this is truly mouthwatering Priya .. lovely!

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  18. yummy .. very nice preparation dear ...

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  19. Looks and sounds wonderful. Am going to try this soonest!

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  20. well explained recipe :) in fact there is a great difference in ovens too :) you are right in fact according to my experiences i bake my cake at 160 c in electric oven while 180 in gas ovens :) wonderful tikka recipe :) scrumptious :) would like have it with chili garlic sauce

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  21. Thanks a lot to each and every one of you for your lovely comments....

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Priya Anandakumar

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