DESI STYLE WHOLE MASALA ROAST CHICKEN

Chicken marinated in desi spices like cumin powder, garam masala, fenugreek seeds, turmeric and roasted.

This may look fancy and difficult, but I promise you will not have to go searching for ingredients because they are sitting right there on your shelf. Neither will you have to worry too much about how that chicken is going to cook because if you follow the instructions, it is going to be JUICY and SPICY and will make you wonder how often you can get away with making it.

Few Useful Tips –

1. Get good quality chicken, and make sure to keep the skin on. While roasting a chicken whole, the skin ensures that the chicken remains juicy and does not dry out.
2. Ingredients such as ginger and garlic should be freshly prepared so that you get the best flavor.
3. Know your oven because oven temperatures vary a little bit. So, you may need to adjust the time slightly to make sure the chicken cooks just right.
4. This recipe requires a fair amount of butter and please do not skimp on it. Butter is always better.
5. Finally, DO NOT cut into the chicken immediately. Cover and let it rest for at least 10 minutes. Trust me, the wait is worth it.

INGREDIENTS FOR MASALA ROAST CHICKEN –

• 1 Whole Chicken
• 2 1/2 tablespoons Kashmiri Red Chilli Powder
• 1 1/2 tablespoons Ginger Paste
• 1 tablespoon Garlic Paste
• 1/2 tablespoon Pepper Powder
• 1 teaspoon Jeera Powder Cumin
• 2 tablespoons Honey
• 1 1/2 tablespoons Vinegar or Lemon Juice
• 50 g Butter Melted
• 3 – 4 Potatoes quartered
• 3 Onions quartered
• 3 Pods Garlic whole, halved
• 1 Lemon sliced
• Salt to taste

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INSTRUCTIONS FOR ROSATING CHICKEN –

1. Wash the chicken and pat dry.
2. Mix together chili powder, ginger, garlic paste, pepper, jeera, honey, vinegar/lemon juice, butter and salt into a smooth paste.
3. Apply the chili paste all over the chicken, into the crevices and under the skin wherever there are gaps. I
4. f you have extra marinade remaining, you can use it to brush the chicken while it cooks.
5. Cover and marinate the chicken for at least 2 hours or overnight. I highly recommend marinating it overnight in the refrigerator.
6. If you leave it in the fridge, remove it 45 minutes before cooking to let it come to room temperature.
7. Use an oven proof baking dish and add potatoes, onions, garlic and lemon slices to the bottom.
8. Tie the chicken legs together with a kitchen string (as shown in the picture) and transfer it on top of the veggies.
9. Bake in a pre-heated oven at 220 degrees celsius for 90 minutes or 1 and 1/2 hours.
10. Keep brushing the chicken with the fats and gravy from the pan every 30 minutes or so. Give it one final brush in the last 5 minutes.
11. Once cooked, cover with Aluminum foil and let it rest for 10-15 minutes.

 

Serve Masala Roasted Chicken all the veggies at the bottom of the pan.

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