Indian Style Roast Chicken

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INGREDIENTS

1 NOS CHICKEN WITH SKIN

FOR BRINE

2 LITRE WATER

½ CUP SALT

1 TSP TURMERIC

½ CUP TODDY VINEGAR

 

DRY MASALA

2 TBSP FENNEL SEEDS

1 NOS CINNAMON STICK

3 NOS STAR ANISE

¼ NUTMEG

1 BLADE MACE

4 NOS GREEN CARDAMOM

6 NOS CLOVES

 

WET MASALA

2 INCH GINGER

15 CLOVES GARLIC PEELED

1 TBSP COCONUT OIL

1 NOS CHILI SLICES

1 BOWL SLICED SHALLOTS

1 SPRIG CURRY LEAVES

1 TSP TURMERIC POWDER

1 TSP CORIANDER POWDER

1 TSP RED CHILI POWDER

2 TSP BLACK PEPPER POWDER

¼ CUP TODDY VINEGAR

SALT TO TASTE

2 TSP PREPARED DRY MASALA

 

1 ST MARINATION

2 TSP GINGER GARLIC PASTE

½ TSP SALT

1 TSP PREPARED DRY MASALA

 

2 ND MARINATION

2 TBSP BUTTER

1 CUP GROUND WET MASALA

ACCOMPANIMENTS

2 NOS PARBOILED POTATO WEDGES

2 NOS TOMATO CUT INTO WEDGES

2 NOS PEELED ONIONS

1 CUP SHALLOTS PEELED

FOR BASTING

1 TBSP VEGETABLE OIL

METHOD

MIX WATER SALT, TURMERIC AND TODDY VINEGAR.

BRINE THE CHICKEN OVERNIGHT.

ROAST ALL THE INGREDIENTS OF DRY MASALA AND GRIND INTO POWDER

HEAT COCONUT OIL IN A PAN ADD SLICED GINGER, GARLIC, SLICED SHALLOTS, SLIT GREEN CHILLIES AND CURRY LEAVES

COOK IT OVER MEDIUM FLAME FOR 5 MIN

ADD TURMERIC POWDER, CORIANDER POWDER, CHILI POWDER, BLACK PEPPER POWDER AND SALT AND COOK ON SLOW FLAME TILL OIL OOZES OUT FROM MASALA

ADD TODDY VINEGAR AND WATER AND REDUCE IT FOR 5 MIN

ALLOW THE MIXTURE TO COOL AND GRIND IT INTO PASTE

REMOVE CHICKEN FROM THE BRINE AND PAT DRY THE CHICKEN ADD SALT, GINGER GARLIC  PASTE AND DRY MASALA POWDER AND MARINATE INSIDE THE SKIN FOR MINIMUM 1 HOUR

MIX SOFT BUTTER WITH PASTE AND MARINATE THE CHICKEN FOR MINIMUM 2 HOURS

CUT WEDGES OF TOMATO AND POTATO, CUT ONE ONION INTO TWO

STUFF ONE WHOLE PEELED ONION IN THE CHICKEN

MARINATE THE VEGETABLES, AND PEELED SHALLOTS WITH LEFTOVER MARINATION

PLACE THE VEGETABLES IN ROASTING TRAY

AND FINALLY PLACE THE CHICKEN IN THE CENTER

SECURE CHICKEN LEGS WITH THE HELP OF TOOTHPICK OR SATAY STICK.

BASTE THE CHICKEN WITH VEGETABLE OIL

PREHEAT THE OVEN AT 180 DEGREE C FOR 10 MIN.

REDUCE THE OVEN TEMPERATURE TO 130 DEGREE C.

ROAST THE CHICKEN FOR 20 -25 MIN, BASTE THE CHICKEN WITH PAN JUICES AND OIL

INCREASE THE TEMPERATURE TO 180 DEGREE C AGAIN AND COOK FURTHER FOR 10-15 MIN.

REMOVE CHICKEN FROM THE OVEN, REMOVE THE TOOTH PICK AND CHECK THE DONENESS OF THE CHICKEN

MAKE A BED OF ROAST VEGETABLES ON THE ROAST SERVING TRAY, PLACE CHICKEN IN THE CENTER.

DEGLAZE THE ROASTING PAN WITH WATER ON A GAS FLAME

AND POUR THE PAN JUICE OVER CHICKEN

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