This is a dish which was adopted in my kitchen out of a combination of pure laziness of a couch potato and the utter greed of a foodie. I didn’t feel like working too hard for a dinner, yet I wanted something decadent to pamper by taste buds. Even though it didn’t happen on that very day, the idea was born. It does require pre-thought to buy the main protein but the ingredients are ones found in every Indian kitchen and the steps laughably simple.
Ingredients:
Whole Chicken – 1 (~800gms.)
Curd – 4 tbsp.
Ginger Garlic paste – 1 tbsp.
Red Chilli powder – 1 tsp.
Salt – to taste
Cumin powder – 1 tsp.
Corinader powder – 1 tsp.
Garam masala – 1 tsp.
Meat Masala – 2 tsp.
OR,
Tandoori masala – 4 tsp.
Oil – 1 tbsp.
Method:
- Wash the whole chicken thoroughly. Pat dry. With a fork, make pricks in the chicken so that the spices are absorbed well.
- Add all the ingredients and mix well. Massage onto the chicken with a gentle hand. This helps in absorption. Marinade for 2 hours at the least.
- Preheat an oven to 180°C for 10 minutes.
- Place the marinaded chicken on the rotisserie stick, making sure the weight is distributed evenly on both sides. Tie the legs together if required.
- Now cook for 40 minutes at 180°C.
- Turn up the heat to 220°C and cook for 15 more minutes or until chicken and spices are cooked.
- Garnish with chaat masala and serve hot with green chutney and sliced onions.
This dish is best accompanied with garlic toast speaking from personal experience, but it is an amazing meal on its own. It requires minimal amount of intervention but it gives you the maximum enriching experience!
This post was written for Blogchatter A2Z challenge; Day 23 – Letter “W”.
Wow loved the recipe of whole roast chicken, I would definitely give it a try!