INDIAN-SPICED ROAST CHICKEN
I just created this this last night and the entire family loved it! It's an easy to do Indian roast chicken that perfumes your entire house and tickles your palate.
Provided by Yen
Categories Baked and Roasted Chicken
Time 5h50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 5.6 g, Cholesterol 85.4 mg, Fat 8.6 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 2.4 g, Sodium 104.6 mg, Sugar 4.3 g
INDIAN ROAST CHICKEN
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Wash the chicken thoroughly with cold water and pat dry with paper towels. Lay the chicken on a clean cutting board and sprinkle the skin and cavity with a pinch of salt and pepper and the lemon juice. Stuff the grapes, cilantro and garlic into the cavity. Tie the legs together with some kitchen string and tuck the wings behind the back of the chicken.
- Mix together the fenugreek leaves, garam masala, cardamom, smoked paprika, turmeric, cinnamon and a pinch of salt and pepper 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.
- Lay the banana leaves flat on a counter top. 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 oven until the chicken is cooked through and the juices run clear, 1 to 1 1/2 hours. Allow to rest for 15 minutes before carving.
ROASTED INDIAN-SPICED CHICKEN
The herbs and spices lend a somewhat exotic flavor to this Indian-spiced chicken dish that's ready in 30 minutes. The chutney adds a sweet and sour flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Line cookie sheet with foil. In shallow dish, mix cumin, coriander, salt, fennel, thyme, cinnamon and pepper.
- Rub gingerroot on chicken, then coat chicken with spice mixture.
- Spray 10-inch skillet with cooking spray; heat over medium heat. Add chicken; cook 2 to 3 minutes, turning once, until browned. Place chicken on cookie sheet.
- Bake 10 to 12 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
- Serve chicken with chutney (snip any large pieces of chutney with kitchen scissors).
Nutrition Facts : Calories 210, Carbohydrate 11 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 10 g, TransFat 0 g
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