Thanksgiving usually calls for a Roast Turkey. But we decided to switch the bird and add a few Indian flavours.
Difficulty level: Difficult
Preparation time: 15 min + 12 - 14 hrs for marination
Cooking/ roasting time: 1 hr. 45 min
Makes: 1 full chicken
Ingredients:
Chicken: 1 whole, (about 4 lbs.)
Lime juice: 2 1/2 tsp
Kashmiri chilli powder: 4 tsp
Turmeric powder: 1/2 tsp
Meat masala: 2 tbsp
Ginger-garlic paste: 1 tbsp
Cumin powder: 1 tsp
Oil: 1 tbsp
Onion: 2, cut into thick pieces
Salt: to taste
Water
Kitchen twine
Clean the chicken well (taking care to remove the niblets and anything unwanted in there) and remove the skin completely. Clean well again, and massage the lime juice uniformly over the chicken. Keep aside.
In the meantime, make a paste of chilli powder, turmeric powder, meat masala, ginger-garlic paste, cumin powder and salt, adding oil and enough water.
Apply the masala paste uniformly over the chicken, taking care to get it all over the bird(even inside). Refrigerate overnight, or 12- 14 hrs.
Allow the chicken to rest at room temperature for at least 2-3 hrs. Preheat the oven to 350 degree F.
In a roasting pan, spread a thick layer of the onions and lay the full chicken on top,taking care to tie the legs securely with the kitchen twine. Roast it for 1 hr. 45 min. to 1 hr. 55 min - depending on your oven. What you should be looking for is an internal temperature of more than 165 F( make sure you insert the thermometer into the thigh, without touching the thigh bone).
Remember to cut off the twine. You can carve it and serve warm.
Difficulty level: Difficult
Preparation time: 15 min + 12 - 14 hrs for marination
Cooking/ roasting time: 1 hr. 45 min
Makes: 1 full chicken
Ingredients:
Chicken: 1 whole, (about 4 lbs.)
Lime juice: 2 1/2 tsp
Kashmiri chilli powder: 4 tsp
Turmeric powder: 1/2 tsp
Meat masala: 2 tbsp
Ginger-garlic paste: 1 tbsp
Cumin powder: 1 tsp
Oil: 1 tbsp
Onion: 2, cut into thick pieces
Salt: to taste
Water
Kitchen twine
Clean the chicken well (taking care to remove the niblets and anything unwanted in there) and remove the skin completely. Clean well again, and massage the lime juice uniformly over the chicken. Keep aside.
In the meantime, make a paste of chilli powder, turmeric powder, meat masala, ginger-garlic paste, cumin powder and salt, adding oil and enough water.
Apply the masala paste uniformly over the chicken, taking care to get it all over the bird(even inside). Refrigerate overnight, or 12- 14 hrs.
Allow the chicken to rest at room temperature for at least 2-3 hrs. Preheat the oven to 350 degree F.
In a roasting pan, spread a thick layer of the onions and lay the full chicken on top,taking care to tie the legs securely with the kitchen twine. Roast it for 1 hr. 45 min. to 1 hr. 55 min - depending on your oven. What you should be looking for is an internal temperature of more than 165 F( make sure you insert the thermometer into the thigh, without touching the thigh bone).
Remember to cut off the twine. You can carve it and serve warm.
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| The chicken, before it went into the oven |
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