Thursday, 25 December 2014

Exotic Chicken Roast

It has become a ritual in my family to have Whole chicken roast / bake for Christmas Lunch. Last year I had prepared the Indianised version of the same and it was a Murg Mussallam. Today, I have experimented with various herbs and ultimately resulted in this exotic herbed chicken roast. We loved the aroma the the dish once it comes out of the oven, and its 'melt in the mouth' texture is just awesome. Try it now and let me know your feedback!!


Ingredients


  • Whole Chicken - 1, 
  • Fresh Red Chilli - 3-4 or as per taste
  • Ginger Paste - 1 tbsp
  • Garlic Paste - 1 tbsp
  • Dried Lemongrass - 4 inch
  • Grated jest of a lemon
  • Coriander leaves - a handful
  • Sweet Chilli Sauce - 1 tbsp
  • Green chilli sauce - 1 tsp
  • Turmeric - 1tsp
  • Salt and black pepper
  • Juice of a lemon

Combine the chilli, ginger, lemongrass, grated lemon zest, garlic and coriander leaves and whisk in your blender to make a rough paste. Smear the paste thoroughly over the chicken with salt and pepper. Put emphasis on the cavity. 


If you have the chicken liver, put the spice paste onto the liver too and put it inside the cavity. Keep refrigerated overnight.


Next day, bring the chicken into room temperature first. Preheat the oven to 200 degree C, In your baking tray spread a big piece of aluminium foil. Then place the whole chicken over it.


Mix both the chilli sauces with 1 tbsp of white oil. Then brush this mixture liberally onto the chicken.


Cover the chicken with the foil completely in the form of a parcel. 


Place the baking dish inside the oven and bake for 1 hour 20 minutes.  Untie the parcel and check the doneness of the chicken by passing a knife though the chicken. You will be able to see plenty of juices inside the parcel.


Remove the chicken from the foil alongwith the juice. You may thicken the juice as a sauce, I didn't, since we like the juice instead of sauce. Sqeeze the lemon juice over. Serve immediately with some  Mushroom Pulao and chinese vegetable.






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