Tandoori Whole Chicken
The roasted chicken with aromatic Indian spices. Its a very popular muglai delicacy which is marinated in yogurt, lemon juice, and plenty of spices. Best for big parties.
Ingredients
Whole chicken 21/2 pound, skinless & washed well
Boiled eggs 3-6 nos. cut in roundels
Carrot 1, sliced
Cherry Tomato 4-5 no.
Yogurt (Dahi) 4-5
Lemon Juice 1/2
Red Chili Powder 1 tsp
Paprika Powder 1/2 tsp (Optional)
Garam Masala Powder 1 tsp
Turmeric Powder (Haldi) 1/2 tsp
Coriander Powder (Dhaniya Powder) 1 tsp
Cumin Powder (Jeera Powder) 1 tsp
Ginger Paste 1 tbsp
Garlic Paste 1 tbsp
Tomato Puree 1 tbsp
Fenugreek Leaves (Kasoori Methi) 1 tsp, crushed
Tandoori Masala 11/2 tsp (Optional)
Salt to taste
Mustard Oil/ Vegetable Oil 2 tbsp
Onion 1, medium sliced for garnish
Method
1. Remove the chicken giblets and excess fat. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels.
2. Sprinkle the cavity of the chicken liberally with salt and set aside.
3. Place the chicken in a large roasting pan. Now apply all the spices, oil, yogurt, lemon juice, ginger paste & garlic paste over the chicken.
4. Marinate for 12 hours in a refrigerator.
5. Preheat the oven to 350 degrees F.
6. Remove the chicken from marinade and pour marinade over chicken.
7. Now place egg roundels, cherry tomato and carrot slices with chicken.
8. Cover the chicken with aluminium foil and now roast on the middle rack for 1 hr.
9. Baste the chicken with its juices after 1 hr. Continue roasting the chicken for an additional 45 mins, or until done.
10. Garnish with onion slices.
11. Enjoy the roasted chicken with tandoori naan.
Like on my Facebook page : https://www.facebook.com/pages/Swad-ka-Khazana/643632509033291
The roasted chicken with aromatic Indian spices. Its a very popular muglai delicacy which is marinated in yogurt, lemon juice, and plenty of spices. Best for big parties.
Ingredients
Whole chicken 21/2 pound, skinless & washed well
Boiled eggs 3-6 nos. cut in roundels
Carrot 1, sliced
Cherry Tomato 4-5 no.
Yogurt (Dahi) 4-5
Lemon Juice 1/2
Red Chili Powder 1 tsp
Paprika Powder 1/2 tsp (Optional)
Garam Masala Powder 1 tsp
Turmeric Powder (Haldi) 1/2 tsp
Coriander Powder (Dhaniya Powder) 1 tsp
Cumin Powder (Jeera Powder) 1 tsp
Ginger Paste 1 tbsp
Garlic Paste 1 tbsp
Tomato Puree 1 tbsp
Fenugreek Leaves (Kasoori Methi) 1 tsp, crushed
Tandoori Masala 11/2 tsp (Optional)
Salt to taste
Mustard Oil/ Vegetable Oil 2 tbsp
Onion 1, medium sliced for garnish
Method
1. Remove the chicken giblets and excess fat. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels.
2. Sprinkle the cavity of the chicken liberally with salt and set aside.
3. Place the chicken in a large roasting pan. Now apply all the spices, oil, yogurt, lemon juice, ginger paste & garlic paste over the chicken.
4. Marinate for 12 hours in a refrigerator.
5. Preheat the oven to 350 degrees F.
6. Remove the chicken from marinade and pour marinade over chicken.
7. Now place egg roundels, cherry tomato and carrot slices with chicken.
8. Cover the chicken with aluminium foil and now roast on the middle rack for 1 hr.
9. Baste the chicken with its juices after 1 hr. Continue roasting the chicken for an additional 45 mins, or until done.
10. Garnish with onion slices.
11. Enjoy the roasted chicken with tandoori naan.
Like on my Facebook page : https://www.facebook.com/pages/Swad-ka-Khazana/643632509033291
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