Indian Roast Chicken
Indian Roast Chicken
Get this quick and easy Indian roast chicken recipe by Bal Arneson from Spice Goddess.
  • Difficulty Level Moderate
  • Technique Roasting
  • Preparation Time 45 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 4 servings
  • 1 3-pound chicken
  • A pinch of salt
  • A pinch of pepper
  • Juice of 1 lemon
  • 1 cup red and green seedless grapes
  • A handful of cilantro leaves
  • 1 bulb of garlic, separated and peeled
  • ½ teaspoon ground cinnamon
  • 1 tablespoon ground cardamom
  • ¼ cup dried fenugreek leaves
  • 1 teaspoon turmeric
  • 1 tablespoon smoked paprika
  • 2 tablespoons garam masala
  • A pinch of salt
  • A pinch of pepper
  • 3 tablespoons grape seed oil
  • 3-4 banana leaves (alternately use foil)
  1. Preheat oven to 400°F
  2. Wash the chicken thoroughly with cold water and pat dry with paper towels. Lay the chicken on a clean cutting board and season the skin and cavity with salt, pepper and lemon juice. Stuff the grapes, cilantro and garlic into the cavity and then tie the legs together with some kitchen string and tuck the wings behind the back of the chicken
  3. Mix together the spices in a small bowl. Loosen the skin on the breast of the chicken and rub some of the spice mixture under it, taking care not to tear the skin and then rub the remaining mixture liberally over the rest of the chicken
  4. Lay the banana leaves flat on a counter top and then carefully wrap the marinated chicken in them, making sure it is completely covered. Using kitchen string, tie it snugly to hold the leaves in place. If using foil, wrap the chicken completely in foil. Place the chicken into a large roasting pan and place in the preheated oven for 1 hour to an hour and a half, until chicken is cooked through and juices run clear
  5. Allow to rest for 15 minutes before carving

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