Whole Roast Chicken
Tandoori Chicken In Oven
Serves 4 to 6
1 large onion sliced
10 Cloves of Garlic, unpeeled
Potato - 3 cut into big chunks
About 2 Tbsp of Olive Oil
1/4 cup of yogurt
Turmeric pd - 1 tsp
Chilly Pd - 3 tsp
Coriander Pd - 1 tsp
Cumin Pd - 1 tsp
Kasoori methi - 1 tsp
Garam Masala - 1 tsp
Oil - 1 tbsp
Lime juice -1 tsp
salt
Food Color - Red ,a pinch(Optional),Here I Forget to add.
Mix all the above ingredients and make a paste...rub this on the whole chicken inside and outside and let it marinate Overnight.
Fresh Rosemary, finely minced - 2 Tbsp
Unsalted Butter at room temperature - 3 Tbsp
Salt and Pepper, to taste
Whole Head of Garlic, cut in half - 1
1 Lemon, halved
2.Place ¾ of this mixture under the skin of the chicken right between the breast and skin and massage it to smear under it as evenly as possible.
3.Place the remaining mixture on top of the chicken smearing it evenly as well.
4.Stuff the inside cavity of the chicken with your whole lemon, the whole clove of garlic and few sprigs of rosemary and tie the legs together and sprinkle some salt and pepper evenly over the top.
1) Preheat the oven to 425 degrees.
2) Drizzle some olive oil in a base of roasting dish and add the potatoes, whole garlic cloves, rosemary(optional), salt and pepper and drizzle a bit more olive oil, toss everything together .
3)Grease the Grill ,Place the Grill on top of the vegetables
4) Place the chicken in the Grill , tuck the wings under .
5) Bake for about 1 hour and 40 minutes or until the internal temperature reaches 170 degrees. Baste it every 20 min with oil.
6)If you feel the chicken is getting too much color,cover loosely by a foil on top and bake it
7)Remove it from the oven and cover it with some aluminum foil for about 15 minutes before carving.
This extra touch adds flavour to your chicken,
1.Divide the Chicken To 2 legs,2 Thighs,2 Wings,Cut breast to half Beast and keep aside.
2.Heat a Griddle and grease it with oil and place all these chicken pieces and vegetables(optional) and roast it until any left over liquid gets dried up and roasted and chicken gets grill mark.
3.Then Sprinkle on top with Chaat Masala / Five Spice Pd/ Italian Herbs / chicken Bullion Pd/Garam Masala. My Preference is Chaat Masala.
Serve it like shown below.
About Tandoor:
Tandoori chicken is a popular Indian dish consisting of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.
The chicken is marinated in yogurt and seasoned with the spice mixture tandoori masala. It is moderately piquant in India and Pakistan, but the heat is reduced in most Western nations. Cayenne pepper, red chili powder or kashmiri red chili powder is used to give it a fiery red hue in the original version. A higher amount of turmeric produces an orange color. In milder versions, both red and yellow food coloring could sometimes be used to achieve bright colors, however turmeric powder is both mild and brightly colored, as is paprika, a sweet red pepper powder. It is traditionally cooked at high temperatures in a tandoor (clay oven), but can also be prepared on a traditional barbecue grill.
The tandoori chicken at Moti Mahal so impressed the first Prime Minister of India, Jawaharlal Nehru, that he made it a regular at official banquets. Visiting dignitaries who enjoyed tandoori chicken included American Presidents Richard Nixon and John F. Kennedy, Soviet leaders Nikolai Bulganin and Nikita Khrushchev, the King of Nepal, and the Shah of Iran.
The fame of tandoori chicken led to many derivatives, such as chicken tikka (and eventually the Indian dish popularized in Britain,chicken tikka masala), commonly found in menus in Indian restaurants all over the world.
It is popular outside of India in Pakistan, Bangladesh and in other parts of South Asia, where it is eaten as a starter before a meal.
Serves 4 to 6
Ingredients:
Marinated Chicken By Indian Style and Placed on Roasting Tray .
For the Base / Bedding:
1 large onion sliced
10 Cloves of Garlic, unpeeled
Potato - 3 cut into big chunks
About 2 Tbsp of Olive Oil
For the chicken
Indian spicy style:
1 ,6 lb Whole Chicken, washed and patted dry
Ginger Garlic Paste - 1 tsp each1/4 cup of yogurt
Turmeric pd - 1 tsp
Chilly Pd - 3 tsp
Coriander Pd - 1 tsp
Cumin Pd - 1 tsp
Kasoori methi - 1 tsp
Garam Masala - 1 tsp
Oil - 1 tbsp
Lime juice -1 tsp
salt
Food Color - Red ,a pinch(Optional),Here I Forget to add.
Method:
Mix all the above ingredients and make a paste...rub this on the whole chicken inside and outside and let it marinate Overnight.
American style:
1, 6 lb Whole Chicken, washed and patted dry
Garlic, finely minced - 2 ClovesFresh Rosemary, finely minced - 2 Tbsp
Unsalted Butter at room temperature - 3 Tbsp
Salt and Pepper, to taste
Whole Head of Garlic, cut in half - 1
1 Lemon, halved
Method:
1.In a small bowl, mix together the butter, fresh chopped rosemary, garlic and salt and pepper.2.Place ¾ of this mixture under the skin of the chicken right between the breast and skin and massage it to smear under it as evenly as possible.
3.Place the remaining mixture on top of the chicken smearing it evenly as well.
4.Stuff the inside cavity of the chicken with your whole lemon, the whole clove of garlic and few sprigs of rosemary and tie the legs together and sprinkle some salt and pepper evenly over the top.
Baking Method:
1) Preheat the oven to 425 degrees.
2) Drizzle some olive oil in a base of roasting dish and add the potatoes, whole garlic cloves, rosemary(optional), salt and pepper and drizzle a bit more olive oil, toss everything together .
3)Grease the Grill ,Place the Grill on top of the vegetables
4) Place the chicken in the Grill , tuck the wings under .
5) Bake for about 1 hour and 40 minutes or until the internal temperature reaches 170 degrees. Baste it every 20 min with oil.
6)If you feel the chicken is getting too much color,cover loosely by a foil on top and bake it
7)Remove it from the oven and cover it with some aluminum foil for about 15 minutes before carving.
Final Touch:
Ingredients:
Chaat Masala / Five Spice Pd/ Italian Herbs / chicken Bullion Pd/Garam Masala - 1 tsp
Oil - For Greasing Tawa
Method:
1.Divide the Chicken To 2 legs,2 Thighs,2 Wings,Cut breast to half Beast and keep aside.
2.Heat a Griddle and grease it with oil and place all these chicken pieces and vegetables(optional) and roast it until any left over liquid gets dried up and roasted and chicken gets grill mark.
3.Then Sprinkle on top with Chaat Masala / Five Spice Pd/ Italian Herbs / chicken Bullion Pd/Garam Masala. My Preference is Chaat Masala.
Serve it like shown below.
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