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Author Notes: A roasted chicken done with Indian spices to add a tandoori twist. This is also a one pot meal as vegetables were roasted along with the chicken. —Mitanti Ghosh Sarkar
- 1 Whole chicken
- 1 Potato
- 2 Bell pepper
- 5 sprigs Fresh coriander leaves
- 1/3 cup Sunflower oil
- 1 teaspoon Coriander Powder
- 1 teaspoon Dried Mango Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Nutmeg Powder
- 2 teaspoons Garam Masala Powder
- 1 teaspoon Turmeric Powder
- 3 teaspoons Tandoori Masala Powder
- 3 teaspoons Salt
- Chop the onions, bell peppers and the potato into large cubes.
- Peel the cloves of the garlic.
- Message the chicken with butter. Make sure to insert the butter carefully beneath the skin of the chicken and message the flesh.
- Insert the onions and the garlic in the cavity of the chicken.
- Take the yogurt in a pot and add the powdered spices and salt to it. Mix them well.
- Message the chicken with the yogurt and spice mixture in the same way as the butter.
- Place the bell peppers and potatoes in a roasting tray and then place the chicken on them. Pour the remaining spice mixture on the chicken and the vegetables.
- Insert the fresh coriander sprigs in the cavity of the chicken and place some below the chicken.
- Pour the sunflower oil on the chicken and the vegetables.
- Roast the chicken for around 2 hours at 190°C.
- Take the chicken out 2 times in between (after every 45 minutes) and bust it with the liquid from the roasting tray.
- After 2 hours, take out the chicken, cover the baking tray with an aluminum foil and let it rest for 1.5 hours.