INDIAN ROAST CHICKEN
This sounds so boring that I tend to call it 'Indian Spiced Chicken' as it's a lot more descriptive of the recipe.......
Provided by franja
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dry roast the almonds & coconut in frying pan until browned - but not burned & set aside.
- Heat oil in frying pan & fry onion, stirring, until golden brown.
- Mix ginger, garlic, chillies, Garam Masala & salt with the yoghurt.
- Add the nuts & mix well.
- Add the onions, mix well & set side.
- Arrange chicken in ovenproof dish & spoon over the yoghurt mix.
- Oven 160O C for 35-45 mins.
- (Fan oven 140O C for 25-35 mins).
- Check juices run clear when chicken pierced with knife or skewer.
- Garnish with lemon wedges & coriander leaves.
- Serve with a salad.
- (If you don't have fresh chillies use 1 - 2 tsp chilli powder.
- For a spicier dish, add more chilli, garlic & Garam Masala).
Nutrition Facts : Calories 658.6, Fat 55.1, SaturatedFat 12.1, Cholesterol 98.2, Sodium 749, Carbohydrate 13.9, Fiber 2.6, Sugar 8.5, Protein 28.9
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.
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
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
CURRIED ROAST CHICKEN, DURBAN STYLE
In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian food worldwide, there is a recipe from Durban, South Africa, for chicken roasted whole with a forcefully seasoned ginger and chili paste. The chicken is skinned before seasoning and cooking, not a demanding job but one that requires care. The fragrant heat of the chicken, which stayed moist thanks to its foil cocoon, even seemed to tease some spicy flavors from the Marcel Lapierre Morgon Beaujolais I poured with dinner. The fruitiness of the wine helped tame the heat.
Provided by Florence Fabricant
Categories dinner, project, main course
Time 2h
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Cut two deep diagonal slits, down to the bone, in each chicken breast and one in each leg and thigh. Place chicken, breast side up, on a sheet of heavy-duty foil large enough to enclose it. Place in a roasting pan.
- Place lemon juice, ginger, garlic, chilies, salt, oil, cumin and coriander in a blender and process to a thick purée. Rub purée over chicken, inside and out, and into slits. Set chicken aside 30 minutes.
- Heat oven to 400 degrees. Dust chicken with chili powder and black pepper, enclose in foil and crimp to seal. Roast 1 hour.
- Open foil and baste chicken. Return, uncovered, to oven for 15 minutes, basting twice more. Transfer chicken to serving platter. Pour juices from foil into a small dish and serve alongside chicken.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 30 grams, Carbohydrate 6 grams, Fat 45 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 12 grams, Sodium 771 milligrams, Sugar 2 grams, TransFat 0 grams
INDIAN STYLE STUFFED ROAST CHICKEN
This is not a curried chicken recipe,but, and old Indian method of roasting chicken. Stuffed with apricots, ground almonds and eggs, and served with a masala gravy it makes a centre piece for a Indian meal. All you have to add is the spiced vegetables of you choice.
Provided by Brian Holley
Categories Whole Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Mix together the saffron and nutmeg into the milk. Brush the chicken skin with the mixture and then pour the remaining milk into the body cavity.
- Melt the butter in a large pan and when hot brown the chicken all over, remove the chicken and set aside for stuffing.
- Using the same pan, in the remaining butter fry the chopped onions chillies, and sultanas, for 3 minutes Remove from the heat.
- Add the ground almonds, poppy seeds, apricots and eggs.
- Stuff the chicken with the mixture.
- In the same pan fry all off the masala ingredients over low heat for 4 mins, add the water and stir well.
- Place the chicken on the bed of masala, cover the pan and cook over medium heat till chicken is tender, about 1 1/4 hours.
- Serve the chicken with the masala gravy poured over and garnished with the coconut.
Nutrition Facts : Calories 890.7, Fat 62.8, SaturatedFat 22.1, Cholesterol 298.4, Sodium 302.9, Carbohydrate 36.7, Fiber 6.3, Sugar 23.9, Protein 48
INDIAN BAKED CHICKEN
Cumin and turmeric give this hearty entree just the right amount of Indian flavor while maintaining appeal for the picky eaters in the bunch. -Stephanie Kurin, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place the potatoes, carrots and onion in a greased 13x9-in. baking dish; add chicken. In a small bowl, combine the remaining ingredients and pour over top., Cover and bake at 400° for 1 to 1-1/4 hours or until a thermometer inserted into chicken reads 180° and vegetables are tender.
Nutrition Facts : Calories 323 calories, Fat 13g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 612mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
TANDOORI ROAST CHICKEN
Serve this Indian spiced bird with rice, potatoes and vegetables for an alternative roast dinner
Provided by Sarah Cook
Categories Dinner, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. Slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.
- Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.
- When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. Scrape the purée back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.
Nutrition Facts : Calories 482 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium
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