Grilled Whole Chicken Indian Recipes
This spicy Indian style whole masala roast chicken is an Indian spin on roast chicken - tender and juicy as you cut into it, and BURSTING with robust Indian flavours. This is the perfect crowd-pleasing recipe for family get-togethers that will leave yours and your guests’ tongue and heart singing!
There’s something so satisfying about making and serving a whole roast chicken during the holidays and making it Indian masala style takes the experience a notch further! Imagine: the aroma of rich Indian spices wafting through the air as you cut into crispy chicken skin coated with masala. Yes please!
You’ll definitely want this dish on your table if you’re hosting an Indian Christmas dinner or if you want to do your roast differently this year. It’s a winner! I honestly love this recipe all year round, it’s just that good.
Slow Cooker Roast Chicken
A whole roast chicken might sound difficult to make, but if you follow the instructions, this dish comes together fairly easily and with ingredients you already have at home. The end result is a perfectly cooked roast chicken that’s tender, juicy, and spicy!
1.Make the marinade for the roast chicken by mixing together melted butter, honey, ginger garlic paste, salt, pepper, chilli powder, jeera powder and vinegar
2.Loosen the skin of the chicken by inserting a spoon under it and then marinate the entire chicken with the marinade. Cover with cling film or a plate and refrigerate overnight or for at least 2 house
Tandoori Roast Chicken Recipe
3.When ready to roast the chicken, take it out of the refrigerator at least an hour prior to bring it to room temperature. Place onions, potatoes and garlic in a roasting pan and toss them in salt, pepper and olive oil
4.Tie the chicken legs with twine and place the marinated chicken on top of the onions and potatoes. Insert a lime in the chicken cavity
5.Halfway through the roasting process, take the chicken out and brush it with the remaining marinade. Place it back in the oven and bake till the internal temperature of the chicken registers 75 C/ 167F
Indian Street Style Grilled Chicken Recipe On Plattershare
First time making a whole roast chicken? Don’t let the carving step intimidate you - just follow these instructions! Cut off and remove the twine completely. Use a fork and a sharp meat knife and cut between the joints of the leg and the body. If you have cooked the chicken according to the recipe, it should cut through without any hassle. Next, keeping your hand for support, horizontally slice off each breast of the chicken. The wings can be taken off next. And finally, you can shred any extra meat that is left.
For more tips on carving and a visual representation of the process, you can refer to my Herb Garlic Roast Chicken post.
Gather the friends around, ask them to bring gifts (because you are feeding them deliciousness) and make some noise. Try this with my Christmas favorites:
Bhatti Da Murgh (indian Grilled Chicken With Whole Spices) Recipe
Some Tandoori Cauliflower for your main dish, if you are vegetarian (Or use the marinade I've used for the Chicken on the Gobhi)
Once you make your first roast chicken, there’s no going back! You will love serving this for any occasion, and this Indian-style recipe allows for a versatile table spread as well.
This Indian Style Whole Masala Roast Chicken is a spicy, juicy roast chicken recipe that makes for a great main dish at holiday tables!
Indian Style Grilled Chicken: Fully Flavoured With Whole Spices
Calories: 594 kcal | Carbohydrates: 59 g | Protein: 30 g | Fat: 27 g | Saturated Fat: 10 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 113 mg | Sodium: 417 mg | Potassium: 1491 mg | Fiber: 8 g | Sugar: 11 g | Vitamin A: 1392 IU | Vitamin C: 66 mg | Calcium: 87 mg | Iron: 4 mgThis incredibly flavorsome chicken is maybe the best roast chicken recipe I have tried. Definitely in the top 3. It’s so aromatic and juicy and the skin is something to fight over. I love making this roast chicken when I have guests coming over because it takes very little effort and delivers big on flavor. Served with my easy flatbread, a quick yogurt raita and a refreshing cucumber and red onion salad, it becomes a casual feast.
Preheat the oven to 200°C/400°F. Combine vegetable oil, garam masala (or any curry spice blend), paprika, cardamom, crushed garlic and ginger, sugar, lemon juice, salt and pepper in a small bowl or jug and mix well. Place a whole, cleaned chicken on a chopping board. It is not necessary to rinse chicken, in fact, it has been proven that rinsing a chicken spreads bacteria more. Pat the chicken dry with paper towels then loosen the skin over the breast (this can be done with a tablespoon). Brush the marinade over the chicken, lifting the skin over the breast and pushing some of the marinade over the breast meat. Make sure to cover the chicken entirely and spoon the remaining marinade into the cavity.
Place the chicken into a roasting dish and add quartered onions and garlic cloves. Place in the oven then turn the heat down to 180°C/350°F. Allow to roast for 45-60 minutes. Test if the chicken is done by cutting between the drumstick and the breast. If the juices run clear, the chicken is cooked. If the chicken is not done yet, roast for another 15-30 minutes until fully cooked. Remove the cooked chicken from the oven and allow to rest for at least 10 minutes before carving and serving.
Roasted Chicken Rub Recipe
A 1.5kg/3.3lb chicken will take approximately 45-60 minutes to roast at 180°C/350°F. To test if a chicken is cooked, cut between the drumstick and breast. If the juices run clear the chicken is cooked. You can also use a meat thermometer which should read 75°C/165°F when inserted into the thickest part of the chicken.
Preheat the oven to 200°C/400°F. Place the chicken on a rimmed baking sheet and heat for 10-15 minutes until heated through. Alternatively, reheat the roasted chicken in a pan set over medium heat until heated through.
Calories: 332 kcal | Carbohydrates: 2 g | Protein: 24 g | Fat: 25 g | Saturated Fat: 10 g | Cholesterol: 94 mg | Sodium: 672 mg | Potassium: 247 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 296 IU | Vitamin C: 5 mg | Calcium: 16 mg | Iron: 1 mg
Dry Chicken Ghee Roast
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