SERVES 4
In this spicy preparation, the chicken is marinated in a medley of spices. Roasting the chicken in a clay box keeps it tender and moist. When the chicken is fully roasted, it falls off the bone. Taste a piece of this chicken and you will find the flavors exploding in your mouth. Serve it with some warm Indian naan or with lavash flatbread.
1 whole chicken (about 3-4 lbs) with skin removed
½ cup plain yogurt
2 tbsp garam masala
½ tsp hot smoked paprika
½ tsp ground cardamom
½ tsp turmeric powder
½ tsp ground coriander
2 tsp chili powder. Use the mild variety such as a Kashmiri chili powder
2 tsp salt
1 tsp ground black pepper
Juice of 1 lime
2 inch stick of salted butter, sliced. I used Amul butter
1 medium red onion, quartered
8 garlic cloves, crushed
1 inch piece of ginger, julienned
2 tbsp cilantro, finely chopped
2 tbsp scallion, finely chopped
1 Soak the clay box for 30 minutes in cold water. I used the Romertopf clay box for roasting the chicken.
2 In a bowl, combine the yogurt, garam masala, paprika, ground cardamom, turmeric powder, ground coriander, chili powder, salt, ground black pepper and lime juice. Mix well to prepare a thick marinade.
3 Put a few slits over the chicken breasts, thighs, and drumsticks. Rub the marinade all over the chicken including the cavity. Cover and allow to rest for at least an hour, preferably for 12 hours in the refrigerator.
4 Insert six of the crushed garlic cloves in the slits cut in the chicken and in the cavity of the chicken. Place two pieces of the quartered onions in the cavity of the chicken.
5 Place chicken in prepared clay box, breast side up. Also, place the remaining two pieces of the quartered onions and crushed garlic cloves in the clay box. Place the slices of butter on top of the breasts and thighs.
6 Cover on the clay box with the lid and transfer it to a cold oven. Roast the chicken at 450 ℉ for about 75-90 minutes depending on the size of the chicken. For a 3.5 lb chicken, cook for about 75 minutes.
7 Remove the chicken from oven and garnish with the chopped cilantro, scallions and julienned ginger.
Carve and spoon the buttery gravy from the clay box over the chicken pieces. Serve hot with flatbread such as Indian naan or lavash bread.
Commenti