Monday, 9 January 2012

Sunday Chicken Roast

I love the sort of lunch or dinner which takes minimum effort but guarantees ultimate gratification. As Nigella Lawson puts it " Cooking is simple; you can choose to complicate it, but there is no need to". A pot roast is a manageable lunch or supper on a lazy Sunday, and the good thing is, whatever prep it needs could be done well in advance during the week ,and all you need to do on Sunday is to just slide the dish in oven. If you make this roast once, you are hooked. You will make it again and again. Its gloriously simple to make, you just have to add the ingredients and then sit back, enjoy a glass of red, watch tv, read book or spend quality time with your family and let the ingredients do their wonderful job.

Chicken Roast
Everyone has their own roast or tandoor recipe. I have developed mine, over the years, by trying out different recipes and methods, and this is the one which is now fairly staple in our household.
1 full chicken (around 1.5 kgs)
1/2 kgs potatoes
1 tsp ginger-garlic paste
1/2 cup thick curd (whisked)
8 tbsp lemon juice
2 tsp red chilli powder (you can use less chilli)
1 tsp turmeric powder
1/4th tsp black pepper powder
1/2 tsp garam masala powder (any garam masala will do; I use Everest Garam Masala powder)
 1 tbsp mango pickle masala (I use Bedekar's masala)
1/2 cup melted butter, or olive oil, or vegetable oil

salt to taste

Mix all the ingredients, except for chicken and potatoes, in a bowl and marinate the chicken for 2-3 hrs (preferably overnight). Cover it, and keep in the refrigerator. If you are marinating your chicken 2-3 days ahead, then keep the chicken in your freezer, and allow to thaw overnight in your fridge.

Take the chicken out of the fridge and allow it to come to room temperature. You can truss the chicken, many prefer to sew it. Meanwhile bring water to boil in a big saucepan and then put your potatoes (with their skin on) in it, for about 5 minutes. Turn off the heat and immediately remove the potatoes from the boiling water and pour cold water on them. Let them dry on a colander.
Meanwhile preheat your oven to 190 degree Celsius. Take one potato, cut a central triangle-shaped piece out of the middle,which gives you 1 piece with two slanted edges, and 2 pieces each with 1 slanted edge. Cut all your potatoes in same fashion.
Take a large baking pan and grease it. Put your chicken in it and place the potatoes around the chicken. Cover the pan with aluminum foil and bake for about 50-60 minutes. Halfway through, remove the foil. Do not forget to baste the chicken time to time with the liquids running out of the chicken. You should check, when the chicken comes out of the oven, that it is properly cooked through, by cutting into the flesh between the body and the thigh.

You can serve the chicken with stir fried veggies like french beans, carrots, mushrooms etc.

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