Indian Roast Chicken Recipes

Steps:

• Dry roast the almonds & coconut in frying pan until browned - but not burned & set aside.
• Heat oil in frying pan & fry onion, stirring, until golden brown.
• Mix ginger, garlic, chillies, Garam Masala & salt with the yoghurt.
• Add the nuts & mix well.
• Add the onions, mix well & set side.
• Arrange chicken in ovenproof dish & spoon over the yoghurt mix.
• Oven 160O C for 35-45 mins.
• (Fan oven 140O C for 25-35 mins).
• Check juices run clear when chicken pierced with knife or skewer.
• Garnish with lemon wedges & coriander leaves.
• Serve with a salad.
• (If you don't have fresh chillies use 1 - 2 tsp chilli powder.
• For a spicier dish, add more chilli, garlic & Garam Masala).

Steps:

• Cut the chicken breasts roughly into 2 by 2-inch pieces. Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper until thoroughly combined. Add chicken pieces to yogurt mixture, cover, and refrigerate at least 1 hour or as long as overnight. Bring to room temperature before cooking.
• In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook until translucent. Stir in tomato paste until evenly distributed and then add the half-and-half. Slide in the chicken and marinade, stir well, and bring mixture to a simmer. Reduce the heat so that the liquid remains at a low simmer. Cook about 15 minutes until chicken is no longer pink in the middle but still tender and moist. Serve immediately over basmati rice.

Steps:

• Mix yogurt, garlic, ginger, lemon juice, honey, coriander, cumin, cinnamon, cayenne, olive oil, salt, and pepper together in a glass or ceramic bowl. Slather it on the chicken, making sure it gets underneath the skin and into the cavity. Cover the bowl or wrap in plastic wrap.
• Marinate the chicken in a refrigerator for at least 4 hours, or overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Steps:

• Preheat the oven to 400 degrees F.
• Wash the chicken thoroughly with cold water and pat dry with paper towels. Lay the chicken on a clean cutting board and sprinkle the skin and cavity with a pinch of salt and pepper and the lemon juice. Stuff the grapes, cilantro and garlic into the cavity. Tie the legs together with some kitchen string and tuck the wings behind the back of the chicken.
• Mix together the fenugreek leaves, garam masala, cardamom, smoked paprika, turmeric, cinnamon and a pinch of salt and pepper in a small bowl. Loosen the skin on the breast of the chicken and rub some of the spice mixture under it, taking care not to tear the skin, and then rub the remaining mixture liberally over the rest of the chicken.
• Lay the banana leaves flat on a counter top. Carefully wrap the marinated chicken in them, making sure it is completely covered. Using kitchen string, tie it snugly to hold the leaves in place. (If using foil, wrap the chicken completely in foil.) Place the chicken into a large roasting pan and place in the oven until the chicken is cooked through and the juices run clear, 1 to 1 1/2 hours. Allow to rest for 15 minutes before carving.

Steps:

• Mix together the saffron and nutmeg into the milk. Brush the chicken skin with the mixture and then pour the remaining milk into the body cavity.
• Melt the butter in a large pan and when hot brown the chicken all over, remove the chicken and set aside for stuffing.
• Using the same pan, in the remaining butter fry the chopped onions chillies, and sultanas, for 3 minutes Remove from the heat.
• Add the ground almonds, poppy seeds, apricots and eggs.
• Stuff the chicken with the mixture.
• In the same pan fry all off the masala ingredients over low heat for 4 mins, add the water and stir well.
• Place the chicken on the bed of masala, cover the pan and cook over medium heat till chicken is tender, about 1 1/4 hours.
• Serve the chicken with the masala gravy poured over and garnished with the coconut.

Steps:

• Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. Slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.
• Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.
• When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. Scrape the purée back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.