Roasted whole chicken infused with tandoori masala
Roasted tandoori chicken sounds classic..! but would it work for me?? Me tried this recipe for last thanks giving.., it was so watery instead of juicy whoops i cant leave my chicken simple as that so, me tried again..Now it's a test for me & I have 4 hungry mouths (eagerly waiting for the perfect outcome ) to feed...tick tick tick hooray its turned out so good...it was fantastic ! we all enjoyed it ! i loved the potatoes more than the chicken.. it was roasted in chicken fat & tasted just perfect .. here comes the recipe !
Ingredients
Whole chicken - 1
lemon juice - 2 tsp
curd - 3tsp
ginger-garlic paste - 2 tsp
chilli powder - 2 tsp
pepper powder - 1/2 tsp
masala powder - 1/4 tsp
turmeric powder - 1/4 tsp
garlic powder - 1tsp
salt - as req
oil - as req
For topping :
carrot big size - 1
potato med size - 1
onion med size - 1
cumin - 1tsp
salt - as req
oil - as req
Method:
For the topping place the pan in med heat , pour oil add cumin add onion, carrot & potato (wedge shape) pieces, roast them slightly..! you are done now.. keep aside
- Wash the chicken ( me prepare to wash with turmeric )
- Pat try chicken with paper towels
- Mix all ingredients & rub them over the chicken
- Don't miss the inside cavity
- Tie the legs with cooking twine
- Marinate them for 2 to 3 hrs in the refrigerator
- Preheat the oven to 400 deg F
- Place the chicken in the baking pan
- Fill the chicken cavity & sides with topping
- Roast for 1 hr 30 mints / till it gets tender & juicy (turn 2- 3 times in between)
- Take out & cover them with foil
- Let it rest for 10 mints .. Enjoy..!
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