Sunday, 26 April 2009

Roast Chicken (Indian Style)


Whole chicken(skinned) - 1.5 kgs

To Marinate
  • chilli powder-2 tbsp
  • coriander powder-2 tbsp
  • Ginger-Garlic paste-2 tbsp
  • garam masala-1 tsp
  • chicken masala-1 tbsp
  • turmeric powder-1 tsp
  • unsweetened yogurt-5 tbsp
  • lemon juice from 1 lemon
  • vegetable/sunflower oil-3 tbsp
  • salt to taste.
To Bake
  • salad potatoes
  • onions
  • green pepper
  • baby carrots
  • butter -10gms
Clean the chicken & pat dry. Slit the flesh so that the spices are thoroughly spread over it. Marinate with lemon juice, salt & a tbsp of chilli pwd and leave it for an hour. Now mix the rest of the ingredients from the marinate's section and rub it all over the chicken and leave it for about 5 hrs in the fridge. (you may also leave it over night to cook the following evening, longer you marinate the taste enhances).

To Bake
Preheat the oven to 200c. Place the chicken in a baking tray. Cover it with an aluminium foil and bake it for about 30 mins. Turn the chicken over and add the left over marinade. At this stage you can add potatoes and cook again for 30 mins (covered). Add the rest of the vegetables, spread the butter & bake the chicken uncovered this time for about an hour until the color changes to dark brown (turning over once and basting with the drippings).

Accompanying dip
  • garlic-1 clove
  • boiled potato-1
  • mayonnaise-3 tbsp
  • salt if required
Dip preperation
Grind all the above ingredients to a fine paste. Add a little water to smoothen the dip as per your liking.


Anonymous said...

omgg im drooollliinnngggg..gonna try it later thnx!!!!

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