An easy dish to prepare and the spices give the roast chicken that special Indian flavour. It can be served with an Indian meal or as a traditional roast, with a selecgtion of vegetables or even with salad. Serve it with a yoghurt-mint sauce. Same marinade can be used to cook a roast leg of lamb as well. It is a very easy dish to prepare, inspite of a long list of ingredients. Serves 6
If you make it, please take good pictures and send the to me via contact link above. Thanks-Mamta
Ingredients
| • | 2 kg. roasting chicken, whole, skin removed (most Indians cook chicken without skin) |
| • | 5-6 cloves |
| • | 3 large onions peeled and roughly chopped |
| • | 1 1/2 inch piece of ginger, peeled and roughly chopped |
| • | 4-6 cloves of garlic, peeled |
| • | 2 tsp. coriander powder |
| • | 2 tsp. Garam Masala |
| • | 1 tsp. cumin powder |
| • | 3-4 green chillies or 1-2 tsp. chilli powder |
| • | Juice of 1 large lemon or 2 tbs. bottled lemon juice |
| • | 2 tbs. cooking oil |
| • | A small bunch of coriander leaves |
| • | Salt to taste |
| • | 1 tbs. gram flour or besan (optional, it helps to make the marinade stick to the leg better) |
| • | 1 small carton or 1 cup thick yoghurt* |
Instructions
| 1. | Make slits in the chicken. |
| 2. | Insert cloves in the slits. |
| 3. | Put all ingredients except yoghurt in a liquidizer and grind to a paste. |
| 4. | Add yoghurt and give a quick whiz to mix it well. Adding yoghurt on privious step makes the marinade too watery. |
| 5. | Cover the chicken all over, outside and inside, with the marinade ensuring that some enters the slits. |
| 6. | Leave in an airtight container in the fridge overnight or at least for 3-4 hours. If it is not covered, the whole fridge will smell! |
| 7. | Put the chicken in a roasting tin, cover with Aluminium foil and cook in the centre of oven 180ºC (170ºC in fan oven) or 350ºF Gas Mark 4 for 1 1/2 hours. Now take the foil off (keeping it covered with until the last 20 minutes or so, keeps it succulent) and brown for a further 20-30 minutes at 200ºC or 400ºF, Gas Mark 6, until the surface looks nicely browned, looking crispy and charred in places, as if you have cooked it on a BBQ. Oven temperatures and performances vary, so keep an eye on the chicken the first time you cook it and work out your own time for cooking. |
| 8. | Serve with rice pulao and Mint Sauce. |
| 9. | Also see: Tandoori Chicken 1, Tandoori Chicken 2, Tandoori Chicken 3. |
Notes
| • | *Tips for cooking with yoghurt: |
| • | Always use full fat yoghurt, if possible. Skimmed milk yoghurt sometimes curdles during cooking. If you wish to use low fat yoghurt, add 1 heaped teaspoon of plain or corn flour per cup of yoghurt. |
| • | Make sure that the dish you are cooking is at room temperature. If yoghurt is cooked straight from the fridge, it may curdle. |
| • | When adding yoghurt during cooking, take out a few tablespoons of the hot food in a bowl, mix yoghurt, warming it a bit and then stir it back into the hot dish. |
| • | Substitute sour cream for yoghurt, using only half the amount. |
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