Sunday, October 08, 2006

Roasted Chicken

Roasted chicken with our own spices, came out just perfect.I have always wanted to roast a whole chciken with indian style,but never had the courage to try until yesterday.This recipe was adapted version of my good friend's cornish hen roast.She roasts the perfect chicken roast using cornish hen and some veggies stuffed inside the bird.As i like chicken little bit fried in oil, my main change from her version was frying the bird little bit before putting it inside the oven.It came out just delicious.As this was my first time , i didn't measured the exact amount of spices i used.I keep adding it till i was satisfied :)).Again the amount of spices depend on the size of the bird also.Though i used a whole fryer chicken for this recipe, i prefer using a small cornish hen, which would be easy for turning. The highlight of this recipe was the amount of oil used was less than 5tbsp for the whole bird....


Ingredients

Whole chicken - 1 (i used skinlees, u can try with skin also)
Onion- 2 (chopped)
Tomato -2 (chopped)
Green chilly -2 (slit)
Salt- as needed
Oil for frying - 4tbsp


For marination

Chilly powder- as needed
Dania powder - as needed
Turmeric powder - as needed
Ginger garlic paste - as needed
Lemon juice - as needed
Oil- as needed
salt- as needed
red food color - a pinch

Clean Chicken and pat it very dry using paper towels and make slits in the bird using fork.Mix all the above spices listed under marination and make it into a paste.Rub this paste all over the chicken and inside the chicken also.Keep it aside for atleast 3-4 hours.It would be better if you keep it aside in the refrigerator over night.After marinating fully,heat oil in the pan and fry the bird till it's outside becomes brown.Fry on each side.Switch off the stove and move the bird to the roasting pan and keep it inside the oven preheated at 375 degrees.Bake the chicken until well cooked and it should take upto 45-55 min.s.Keep basting the chicken with the drippings collected inthe roast pan every 10 min.s using a brush.This will keep the chicken from drying out.As the chicken is baking, heat the left over oil from frying, add chopped onions,green chillies and fry till onions are golden brown.Now add the chopped tomatoes and fry for 5 min.s.Add salt,garam masala(optional) and fry for another 3 min.After finished baking, take out the chicken and serve this with sliced onions,the onion-tomato curry and chappathi/roti.


Marinated Chicken frying in oil



Chicken fried on both side and ready for the oven



Baking in the oven



Fully roasted chicken

2 comments:

Foodie's Hope said...

WOW!! Looks beautiful! I made this once for Thanksgiving last year! It takes quite a while,doesn't it? But it's worth all the effort!Thanks!!

Maheswari said...

yeap..really worth all the hard work....tasted just wonderful...