Masala Spiced Roast Chicken Food

MASALA-SPICED ROAST CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.
• Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

KOLHAPURI SPIT CHICKEN (KALA MASALA ROAST CHICKEN)

Steps:

• Mix all the marinade ingredients with 1 tsp salt, rub all over the chicken to cover, then chill for at least 4 hrs, or up to 24 hrs.
• To make the spice mix, heat the oil in a pan over a medium heat, and add all the spices. Fry for 3-5 mins until smelling toasted, then drain through a sieve and cool, discarding the oil. Grind to a fine powder in a spice blender or using a pestle and mortar, and keep in an airtight jar.
• Heat the oven to 220C/200C fan/gas 7. Line a baking tray with foil, or lightly oil a roasting tin. Pat the chicken dry with kitchen paper, removing the excess marinade. Mix the yogurt, oil and all the spice mix together, then rub over the chicken and under the skin. Don't worry if the mix splits a little.
• Put the chicken, breast-side up, on the tray or in the tin. Roast for 1 hr 30-1 hr 40 mins, basting halfway through the cooking time and covering with foil if it gets too dark, until the juices run clear when a thigh is pierced with a skewer.
• Remove from the oven, cover with foil and leave to stand for 10 mins before serving. Drizzle with pan juices and serve with lime wedges and sweet potato wedges, if you like.

INDIAN-SPICED ROAST CHICKEN

Steps:

• Mix yogurt, garlic, ginger, lemon juice, honey, coriander, cumin, cinnamon, cayenne, olive oil, salt, and pepper together in a glass or ceramic bowl. Slather it on the chicken, making sure it gets underneath the skin and into the cavity. Cover the bowl or wrap in plastic wrap.
• Marinate the chicken in a refrigerator for at least 4 hours, or overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

SPICED ROAST CHICKEN

Steps:

• Prepare stuffing: In a large nonstick saucepan, heat olive oil. Add onion and saute over medium heat 2 to 3 minutes or until softened. Stir in garam masala and cook 1 minute. Add mushrooms, parsnips and carrots and cook 5 minutes, stirring constantly. Remove from heat. Stir in remaining stuffing ingredients.
• Stuff and truss chicken. Place chicken breast-side down on a rack in a roasting pan. Add 1/4 cup water to the pan. Roast 45 minutes. Turn chicken breast-side up and dot with margarine. Roast about 45 minutes or until a meat thermometer inserted in thickest part of breast (not touching bone) registers 185 degrees. Transfer to a platter and let stand for 20 minutes. Keep warm.
• Pour off and discard fat from roasting pan. Add Marsala to remaining cooking juices, stirring to scrape up any browned bits. Boil over high heat 1 minute to reduce slightly. Adjust seasoning.
• Remove skin and carve chicken. Garnish with thyme and watercress sprigs. Serve with stuffing, flavored meat juices and seasonal vegetables.