Roast Chicken with Indian Spices: A Bong way of celebrating Christmas!
Well into the New Year but I am
yet to get over my holiday mood. It is not that I have not been feeding myself but
I do not feel like putting down anything for my blog. Just being lazy and watching a lot of TV
these days- after office.
My work preoccupies me. Too much
work on hand. Movement back home is making me restless. I should have been
there with my friends who have taken to the roads of Delhi. My mind is there.
It seems useless start of a year! I am angry, upset and demotivated. I watched
the parliamentary discussion every morning before leaving for office-they
disgust me. Police atrocities over protesting public infuriate me. Lack of
political will for change makes me think…maybe it is time for violence…an eye
for an eye. Is it so?? I am angry!
I would have preferred not to
give any recipe for my blog, as it is not the top priority for me now- not at
the moment. I did celebrate Christmas. P and A were at home, we had lunch
together and watched movies on DVD. But it was not the same.
I am going to give the recipe of the roast
chicken that I made on Christmas-maybe feeling a little responsible to keep the
blog alive.
Indian
Spiced Roasted Chicken
Ingredients:
1-
Whole chicken with skin (around 1.5kg) (you can do without skin too)
4/5
cloves of garlic grated
2”
ginger grated
1-teaspoon
cumin powder
1-teaspoon
coriander powder
1-green
chili grated
150
ml coconut milk
50g
of butter/oil /r vegetable spread
Salt
as per taste
Method:
1. Make a
paste of vegetable spread, grated ginger, grated garlic, cumin, coriander ,salt
and chili
2. Use half
the paste to marinate the chicken both underneath and over the skin
3. Keep the
marinated chicken in fridge for 30mins ( I kept overnight as I had to roast it
first thing in the morning)
4. Take out
the chicken and keep in room temperature before roasting
5. Pre heat
the oven in 170c in fan oven
6. Rub the
chicken again with the paste ( don’t use all, keep aside little bit of the
paste for later use)
7. Place the
chicken in the middle of a roasting pan and place the roasting pan in the
middle shelf of the oven
8. Roast the
chicken for 45mins, occasionally bringing it out to spread the oil that have
deposited in the roasting tray over the chicken. This way chicken will remain
soft and moist.
9. If the
chicken had already browned, cover the chicken with foil and roast for another
20mins
10. Meanwhile,
add the remaining of the paste with coconut milk
11. Take the
chicken out and pour the mixture over the chicken so that whole chicken is wet
with coconut milk
 |
| Chicken after the coconut milk has been poured |
12. Then
cover with foil and roast for another 30 mins or until done.
13. Then
uncover the chicken and roast for a while until new spices are golden brown
14. Take out
of the oven and rest for 20 mins before serving, so that chicken is soft
15. Place the
chicken on the wide serving plate and arrange.
16. Use the
gravy that is left in the roasting pan as gravy to be served with roast chicken.
Do not have to mix any flour, as it will be thick from the coconut milk. You
can get red rid of residues of fat
though
 |
| roast the coconutmilk along with chicken and then use as gravy to go with the chicken |
17. Serve
with roast potatoes.
Tip : How to know when is your roast is well done: Insert a skewer on the thickest part of the chicken thigh and
take out. Then press the area and see the liquid coming out. If the liquid is
clear then the chicken is well done otherwise it might need few more minutes of
roasting. 
For Roast Potatoes Repice look at Crispy Roast Potatoes
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have a wonderful new year!
About the Author
2 comments
Very amazing blog.Now a days people need foods instantly with quality and taste with help of spices in india only.
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