Whole Chicken Roast
The whole chicken roast is the main attraction of our traditional Christmas Dinner. Everyone of all ages loves this whole chicken roast. We serve with lemon rice, potato rice, roti and mint-coriander chutney. The chicken is marinated in tandoori masala and other spices and refrigerated overnight. I used to make with store-bought tandoori masala but this year i thought to make my own recipe. And after a lot of research came up with this recipe. I have adapted the all-recipes tandoori masala recipe with a small twist. Try this
Ingredients
To make Tandoori Masala
- 2 tbsp Coriander Powder
- 2 tbsp Kashmiri Chilli powder
- 1½ tbsp Cumin powder
- 2 tsp Garlic Powder
- 1 tsp Ginger Powder
- 1 tsp Cardamom powder
- 1 tsp Cloves powder
- 1 tsp Fenugreek powder
- 1 tsp Cinnamon powder
- 1 tsp Black pepper powder
- 1/2 tsp Nutmeg powder
- 1 tsp Mace powder
For the Marinade
- 3 tbsp Tandoori Masala
- 1 tbsp Chili powder
- 1 tbsp Kashmiri Chili powder
- 1 tbsp Coriander Powder
- 1 tbsp Ginger- garlic paste
- 1 tsp Turmeric powder
- 2 tsp Pepper powder
- 2 tbsp Lemon Juice
- 2 tbsp Olive oil
- 1/4 cup Curd
- Salt to taste
For Baking the Chicken
- 2 kgs Whole Chicken
- 1/2 Lemon
- 1 Onion or any vegetables of your choice
Instructions
Preparing the Tandoori Masala
- Into a dry bowl, put all the powders under the section "To make Tandoori Masala"
- Mix well and move it another airtight container and store it in refrigerator
Preparing the Marinade
- Into another put all the ingredients under the section "for the marinade"
- Stir everything well to form a fine paste
- Add salt accordingly, let it be a little salty as it is needed for a 2kg Chicken
Marinating Chicken
- Using a knife, poke the chicken, for the masala to get inside the flesh
- Then apply the masala everywhere on the chicken, beneath the skin
- Take some Masala and spread it inside the chicken
- Thus the chicken should be well applied with masala, inside and outside
- Cover the bowl and refrigerate the chicken overnight
Baking the Chicken
- Take the chicken out of the refrigerator 1 hour before the baking
- This is to bring the chickens temperature to room temperature (or atleast to make the temperature inside the chicken a little above the refrigerator's) otherwise it would take more time in the oven
- Meanwhile preheat the oven to 356degrees Fahrenheit/ 180degrees Celsius
- Line a baking tray with aluminium foil
- Place cut onions on the center of the tray
- Then place the chicken on the cut onions and keep a half lemon inside the chicken
- Then tie the legs (optional)
- Bake the chicken in the preheated oven for 45-50mins
- After that, take the tray out of the oven and gently flip the chicken
- Then Again bake for another 45-50mins
- If you want a darker outside of the chicken, put the oven to broil option "High" for 5mins
- This would give the chicken a beautiful brown color.
- Yummy Whole Chicken Roast is Ready!!
Video
Notes
Serve the chicken with hot Lemon rice, Potato rice or even appam or roti.
The chicken roast would be like a table centerpiece and be stunning for your Christmas or Holiday Dinner.
If you have any doubts in the preparation, please watch the video attached.
Hope you would love it and let me know how it went for you.
Lots of Love,
TheLemonGinger
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