Whole Chicken Roast Recipe [With Indian Tandoori Masala]/Whole Chicken Roast with Indian Spices with step by step photos

Today I am going to share with you all a very delicious and easy whole chicken roast infused with all Indian spices and oven roasted. With not much of introduction I am moving on to the recipe. Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Here’s how to make Whole Chicken Roast with step by step photos…

Ingredients

One Whole Chicken	1.5 kg [without giblets]
Onion	2 cut to thin slices
Garlic	6 cloves
Cilantro & Mint	One handful finely chopped
Lemon	½
Butter	4 tbsp
Salt	As needed
Black pepper powder	As needed
Lemon juice	For garnishing
Cotton thread	To tie the chicken

For Marinating

Thick yogurt/curd	½ cup
Ginger & Garlic paste	2 tbsp
Red chilli powder	2 tsp
Coriander powder	2 tsp
Garam masala powder	1 tsp
Cumin powder/Jeeragam Powder	1 tsp
Black pepper powder	1 tsp
Lemon juice	1 ½  tbsp
Oil	2 tbsp
Salt	As needed

Preparation time: 20 minutes     

Baking time: 1 ½ hours

Serves: 4-6
Author: Priya Anandakumar

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Method

Wash and pat dry the chicken thoroughly. I removed the skin of the chicken, you can keep it on, and it is totally your choice. Make slits along the chicken breast and thighs.

In a big bowl mix all the ingredients mentioned under marination. Apply the prepared masala paste on the chicken thoroughly covering all the places, including the inside of the chicken.

Keep the chicken in a big bowl, pour the remaining masala paste over the chicken. Cover the bowl with a cling film or a lid and refrigerate it for 10-12 hours or overnight.

The next day transfer the chicken to the baking dish and reserve the remaining marinate masala.

Preheat the oven to 200 C/390 F for about 15 minutes. Melt the butter mix one tsp of salt and keep it ready.

Now for the stuffing, slice one big, garlic and chop the cilantro and mint. Stuff the onions, garlic, cilantro, mint, lemon and pour 1 tbsp of melted butter on the chicken.

Tie the legs of the chicken with a cotton thread, similarly tie the chicken around the breast along with the wings so that the chicken will hold its shape.

Cover the Chicken with aluminium foil and bake in the oven for 30 minutes. This will prevent the chicken from getting burnt.

Now pull the baking tray out, remove the aluminium foil, pour the remaining marinate, rest of the onion along the sides of the chicken and put the chicken back inside the oven.

Use a basting brush and apply melted butter on the chicken every 20 minutes. Now pour the juice collected in the tray on the chicken with a spoon and continue to bake. 

Similarly apply the butter completely. The chicken will start roasting and will start changing color after one hour.

To check if the chicken in cooked through, insert a skewer into the breast on the thigh. If the juices run clear out of it without pink colour then it is done.

Each oven is different, if your chicken is not cooked then bake it for another 20 minutes.

Switch off the oven and remove the chicken from the oven and snip off the threads. 

Transfer to the serving plate and let it sit for another 15 minutes. Now squeeze one lemon juice over the chicken, then carve it and enjoy.

Yes, roasted chicken is ready to be enjoyed. Serve the carved pieces with the cooked onions and along with the juice and a dash of black pepper powder.

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Thank you all for visiting my blog, please come back again for more delicious and mouth-watering recipes from my kitchen.

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