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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.