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