Рецепт Oven Roasted Chicken with Indian Spices !!!
This was my first ever try at making whole roast chicken for a friends gathering!
And I dint wanna just marinate it with salt and pepper , so I came up with my own blend of spices!
Must say it came out really good, the spices blend in so well, the aroma in your kitchen is enough to make your mouth water, we all had it for dinner and remaining chicken was shredded and warmed up and eaten as sandwhices for breakfast the next day! :-)
| Подготовка: | Indian |
| Приготовление: | Порций: 4 |
Ингредиенты
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Инструкции
- Heat a non-stick frying pan and dry roast the corriander seeds, dry red chillies and fennel seeds till mild brown . Let the mixture cool and then grind it to a fine powder.
- Mix the ginger garlic paste, dry roasted and grinded spice mix , lemon juice, Worchestershire sauce and salt.
- Marinate the chicken well, by applying the marination mix over the skin and also under the skin of the chicken and cut the lemon into quarters and place into the pocket between the legs and tie the legs together witha kitchen twine. (This keeps the chicken moist and adds additional flavour)
- Sprinkle red chilli powder over the chicken on both sides and poke the chicken with a fork to allow the marination to sink in.
- Keep refrigerated for about 2-3 hrs.
- Pre-heat oven to 450F , Use a baking dish and cover with aluminium foil.
- Place the chicken on the dish and cut some onions and place it around and over the chicken (You may also use vegetables like potato, carrots etc along with onions).
- Roast the chicken for 55mins to 1hr, turning the chicken over in between, until the skin is brown and crisp.
- Suggestion: You may use the oil or juices which may have collected after roasting the chicken and thicken it out into a gravy.
- I dint want any more excess fat so dint use it, but its packed with flavour ;-)