Whole Tandoori Chicken With Mustard Seed Roasted Potatoes Recipes

Steps:

• In the bowl of a food processor, combine the yogurt, ginger, turmeric, cumin, paprika, cayenne, garlic, and onion, and process to a smooth puree. Put the puree into a shallow, flat dish and place the chicken breasts into the puree, coating both sides evenly. Allow to marinate, covered and refrigerated, for several hours or overnight.
• Preheat oven to 375 degrees.
• Season the chicken breasts lightly with salt and pepper and place on a rack in a roasting pan that has been preheated for 10 minutes in the oven. Roast the chicken, turning once, until fully cooked but still moist and not dried out. Cooking time will vary depending on the size and thickness of the chicken breasts.
• Alternately, prepare an outdoor grill and cook over indirect heat with the lid on, turning once. Serve the chicken breast with a salad and a grain such as lentils to make a complete meal.

Steps:

• 1. Preheat the oven to 325 degrees F.
• 2. Grind together the cumin, fenugreek (if using), coriander, and black pepper in a spice grinder or coffee grinder. Move to a small bowl, and mix in the turmeric and salt. Mix in the ghee to form a seasoned paste. Rub all over the chicken, including under its skin.
• 3. Place the chicken on a rack in a roasting pan. Tie together the wings and legs and place in the oven. Roast until the internal temperature at the thickest part of the breast and leg is 150 degrees F. Remove from the oven and let sit for 15 minutes.
• 4. While the chicken is roasting, add the potatoes to a medium pot and cover with water. Boil until tender, about 8 minutes. Drain and rinse under cold water. Pat dry with a paper towel. In a medium nonstick skillet over medium-high heat, add the canola oil. Once the oil is hot, add the potatoes and mustard seeds and stir occasionally until golden brown. Season with salt.
• 5. Place the chicken on a platter and garnish with the potatoes. Serve.

Steps:

• Preheat the oven to 425 degrees.
• Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
• Serve hot sprinkled with chopped parsley and a little extra salt.

Steps:

• Mix spices and lemon juice.
• Add yoghurt.
• Color with coloring to make an intense red/purple color.
• Add oil.
• Skin the chicken and tie it up nicely.
• Make deep incisions all over the thighs and breasts.
• Put the chicken together with the marinade in a tight plastic bag and massage the marinade with your hands into the incisions.
• Keep refrigerated for at least 4 but preferably 12-24 hours, turning the bag now and then.
• Roast the chicken for 30 minutes in 200 deg C/400 deg F oven with grill, turning often and patting with any marinade left in the bag.
• Raise the temperature to maximum and roast for another 20 minutes. The chicken should be well browned and almost black burnt in color.
• Serve with lemon or lime wedges either as an appetizer on lettuce leaves or as a main course with rice. In either case, standard yoghurt serves as sauce.