Indian Style Whole Chicken Roast | Roast Chicken Recipe
Roast chicken, Sunday roast gets a place in every household. This indian style roast chicken taste delicious as well as it is easy to make. This is a family favorite just like my grilled chicken and barbeque chicken
Equipment
Oven or OTG
Sauce Pan
Baking Tray
Aluminium Foil
Ingredients
- 1 Whole Chicken with Skins on around 1.25 kg
- 2 tbsp Coriander leaves for garnishing
For Marination
- ½ cup Butter melted
- 1 tablespoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 2 teaspoon Cumin Powder
- 2 tablespoon Kashmiri Chilli Powder
- 1 tablespoon Garam Masala Powder
- 2 teaspoon Black Pepper Powder
- 2 tablespoon Ginger Garlic Paste
- 3 tablespoon Lemon Juice
- Salt to taste
Instructions
- Take chicken in a baking pan and use a kinfe to poke holes all through the chicken. Set aside till use.
- 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.
Notes
How to Get Juicy Chicken
- Take the chicken out of fridge 30 mins or 1 hour before baking.
- Cover the tray with foil and pop the chicken in oven and bake.
- Keep basting chicken every 10 to 15 mins.
- Once Remove the chicken from oven and let it rest for 15 to 30 mins.
- Carve the chicken and keep it covered for moist chicken.
Nutrition
Nutrition Facts
Indian Style Whole Chicken Roast | Roast Chicken Recipe
Serving Size
1 serving
Amount per Serving
Calories
429
% Daily Value*
Fat
35
g
54
%
Saturated Fat
15
g
94
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
12
g
Cholesterol
136
mg
45
%
Sodium
258
mg
11
%
Potassium
345
mg
10
%
Carbohydrates
3
g
1
%
Fiber
2
g
8
%
Sugar
0.4
g
0
%
Protein
24
g
48
%
Vitamin A
1463
IU
29
%
Vitamin C
5
mg
6
%
Calcium
44
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.