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Manju...this chicken roast has been blessed with an excellent combo of ingredients.
You managed to make me re-think my next marinade ;o)
Flavourful wishes,
Claudia
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This was my first ever try at making whole roast chicken for a friends gathering!
And I dint wanna just marinate it with salt and pepper , so I came up with my own blend of spices!
Must say it came out really good, the spices blend in so well, the aroma in your kitchen is enough to make your mouth water, we all had it for dinner and remaining chicken was shredded and warmed up and eaten as sandwhices for breakfast the next day! :-)
Ingredientes
- Whole chicken (with skin)
- For the marination:
- Corriander seeds - 1 tbsp
- Dry red chilles - 3-4
- Fennel seeds (Saumf) - 1 tbsp
- Ginger Garlic paste - 1.5 tbsp
- Lemon juice - 2tbsp
- Worchestershire sauce - 1tsp
- Salt to taste
- Lemon - 1/2
- Red chilli powder - just to sprinkle on top
Direcciones
- Heat a non-stick frying pan and dry roast the corriander seeds, dry red chillies and fennel seeds till mild brown . Let the mixture cool and then grind it to a fine powder.
- Mix the ginger garlic paste, dry roasted and grinded spice mix , lemon juice, Worchestershire sauce and salt.
- Marinate the chicken well, by applying the marination mix over the skin and also under the skin of the chicken and cut the lemon into quarters and place into the pocket between the legs and tie the legs together witha kitchen twine. (This keeps the chicken moist and adds additional flavour)
- Sprinkle red chilli powder over the chicken on both sides and poke the chicken with a fork to allow the marination to sink in.
- Keep refrigerated for about 2-3 hrs.
- Pre-heat oven to 450F , Use a baking dish and cover with aluminium foil.
- Place the chicken on the dish and cut some onions and place it around and over the chicken (You may also use vegetables like potato, carrots etc along with onions).
- Roast the chicken for 55mins to 1hr, turning the chicken over in between, until the skin is brown and crisp.
- Suggestion: You may use the oil or juices which may have collected after roasting the chicken and thicken it out into a gravy.
- I dint want any more excess fat so dint use it, but its packed with flavour ;-)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 4 servings | |
| Calories 668 | |
| Calories from Fat 419 | 63% |
| Total Fat 46.47g | 58% |
| Saturated Fat 13.29g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 230mg | 10% |
| Potassium 614mg | 18% |
| Total Carbs 1.65g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.52g | 0% |
| Protein 57.47g | 92% |
Evaluaciones
12 de Septiembre de 2010
Comentarios
13 de Septiembre de 2010I've saved this to my "try soon" folder in my recipe box, Manju. Hope to give this a try this week, and will let you know how it is! Sounds delicious!
13 de Septiembre de 2010Thanks a lot Claudia for those wonderful and flavourful wishes :-)2 replies
You must definitely try it !
Regards,
Manju
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