Last Updated on October 18, 2021
One evening when i was thinking what to do for dinner, i suddenly craved for a chicken dinner. I remembered that its been a while since i roasted a whole chicken, so decided to make a spicy indian version of roast chicken. I asked hubby to get a whole chicken with skin on, since i wanted my roast chicken to have a crispy skin..
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Even though, many indian roast chicken recipe calls for chicken without skin, mainly tandoori chicken..I decided to make a simple spicy version of roast chicken which doesn't has curd and other tenderizing stuffs, the skin is what protects the chicken from drying out..So i made this chicken with skin and it was definitely worth the effort..The chicken was so moist and just came right off the bone..It was one juicy, spicy roast chicken..Believe it or not, me and hubby finished the whole chicken by ourselves..We just had this with some garlic sauce and pita bread..YUMMY DINNER IT WAS..
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Marinating Time : 2 hours to overnight
Baking Time : 2 hours to 2.15 hours
Serves : 4
Ingredients:
Whole Chicken with Skin - around 1.25 kg
Coriander leaves - few spoons finely chopped for sprinkling over the chicken
For Marination:
Butter - ½ cup melted
Coriander Powder / Malli Podi - 1 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Cumin Powder / Jeera Podi - 2 tsp
Chilli Powder - 2 tblspn ( i used kashmiri variety)
Garam Masala Powder - 1.5 tblspn
Black Pepper Powder - 1 tblspn
Salt to taste
Ginger Garlic Paste - 2 tblspn
Lemon Juice - 3 tblspn
Method:
Take chicken in a baking pan and use a kinfe to poke holes all through the chicken.
Take butter in a sauce pan and melt it down. Now add all the ingredients into it and mix well.
Now spoon the marination over the chicken and massage really well..Spoon marination into the cavity as well.
Put the chicken in fridge and let it marinate for 2 hours, you can leave to marinate overnight as well.
Take the chicken out of fridge 30 mins or 1 hour before baking. Meanwhile preheat oven to 180 degree C.
Cover the tray with foil and pop the chicken in oven and bake for 45 mins. Now remove it and spoon some of the juices from the tray and cover with foil again and pop into the oven and bake for another 45 mins.
Now remove the chicken from oven, increase the heat of the oven to 220 degree C. Remove the foil from the tray, spoon the juice collected in the tray over the chicken and bake for another 35 to 40 mins, spoon the juices over the chicken every 10 mins.
Remove the chicken from oven and let it rest for 15 to 30 mins. If you have any juices in the tray just spoon it over the chicken. This will keep the chicken moist.
Sprinkle over some coriander leaves and serve.
Pictorial:
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| Take all your ingredients |
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| I used a 1.25 kg whole with skin on |
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| start by melting a good amount of butter |
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| Add in cumin powder, turmeric, black pepper and coriander powder |
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| add in chilli powder..I used kashmiri chilli powder |
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| add in lots of ginger garlic paste |
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| Add a good amount of garam masala powder |
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| now add in salt |
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| and some lemon juice |
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| mix well |
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| now use a kinfe to poke hole all over the chicken |
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| keep poking, this helps the marination go into the chicken |
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| Now the chicken is poked |
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| spoon the marination over the chicken |
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| now use a clean hand to spread the marination all over the chicken.. |
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| spoon marination inside the cavity as well |
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| You have good a good massage of the marination over the chicken |
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| leave this to marinate for 2 hour..i took the chicken out of the fridge 30 mins before baking |
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| Now cover with foil and bake them for 45 mins |
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| this is how it looks after 45 mins..Now the chicken is just half cooked |
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| spoon some of the juices over the chicken |
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| Now wrap it with foil and bake for another 45 mins |
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| Now the chicken is cooked completely..You can see i used my knife to poke the chicken to see whether it is cooked or not.. |
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| Now spoon the juices over again |
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| Now increase the oven temp,you have to bake the chicken for another 35 to 40 mins without foil, this crisp up the skin.. Take every 10 mins and spoon the juices over it and bake |
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| this is the final product |
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| i had some of the juice in the tray..i spooned it over the chicken to keep the chicken moist |
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| Let the chicken rest for 15 mins..Sprinkle with coriander leaves |
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| Serve the most juiciest and tastiest chicken ever to your friends with proud.. |
Anonymous
mouth watering.....
Shaan Fathima
Hi aarthi. It looks yummy. Can we cook this in rotisserie? If so how long we should cook and in wat temp?
Anonymous
Can we cook this marianted chicken in pressure cooker or a big pan. please tell me how to cook it
Bonny
awesome Aarthi...in microwave ishould use the convection / microwave or grill mode?
mode
Shaan Fathima
Hi aarthi. It looks so yummy and I would like to make this recipe in rotisserie mode. So please let me know how to make it in rotisserie.
Aarthi
@Shaan Fathimanot sure about rotisserie cooking, will try it out and share here
Aarthi
@Anonymousnot sure about cooking this in pressure cooker as well
Aarthi
@Bonnyuse convection mode
George Poonnoose
How do I cook this in an microwave oven. Dont have the traditional one. Whats the temp used? Kindly help. Regards.
George Poonnoose
How do I cook this in an microwave oven. Dont have the traditional one. Whats the temp used? Kindly help. Regards.
Aarthi
@George Poonnooseif u have convection mode, you can make this. Else you cannot.
Anonymous
Why is skin used here... Can we do it without skin?
Aarthi
@Anonymousyes u can skip the skin part
Shalini S
Tried this recipe today, came out very well. Thanks for the recipe aarthi.
Shalini S
Tried this recipe today, came out very well. Thanks for the recipe aarthi.
Shalini S
Tried this recipe today, came out very well. Thanks for the recipe aarthi.
plasterer bristol
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
Jayanthi
hi, aarthi.... awesome receipe .. i'll try it same on tomorrow ...Bcz, sunday.. but, i have 1doubt.. which juice we use over the chicken.
Aarthi
@Jayanthithe juice which comes from the chicken on the pan
experience
Hi aarthi.ur recipes are so Gud.everytime I used to see ur site for cooking:)I love ur cooking method and u r clearly explaining the method to cook.the pictorial concept also so nice to easily get understand .awesome aarthi!!!:)all the best aarthi:)
MrKang
How much salt do you use?
MrKang
This was AMAZING. Thank you so much. My husband has been trying to make Indian dishes for years and this one tasted fantastic. Thank you for sharing your wisdom with us.
Unknown
I have tried several roasted chicken recipes, and while I love making roasted chicken, they always tasted very bland to me. Your recipe is absolutely delicious and I'm so happy that I have found your blog! I'm going to enjoy readying through your recipes. Thank you so much for sharing!
Anonymous
This is urgent! My chicken is in the OTG with the 'bake' mode selected. In the bake mode, only the two heating elements at the bottom are active. The ones on the top are off. Is this alright or do I have to change the mode on my OTG to 'toast' or 'broil'?
Aarthi
You should have both heating element from top and bottom should be on. so adjust it accordingly.
Richa
Omg. You are so talented.
Anika
I made this for Thanksgiving last year and it was a big hit! I'm making it again this year for Christmas. Fantastic recipe! Thanks Aarthi <3
Meetali
was looking for a good recipe online and happened to read this one. Tried it out..and the chicken came out super delicious. super moist and falling off the bone. Thank you.
Sheela S
Made this roast for Christmas, absolutely delicious. No Leftovers
Ashwini
Good one!
Inspired: Authentic CHICKEN ROAST