Kolhapuri Spit Chicken Kala Masala Roast Chicken Recipes

KOLHAPURI SPIT CHICKEN (KALA MASALA ROAST CHICKEN)

Kolhapuri spit chicken (kala masala roast chicken) image

This indian spiced roast chicken makes a great alternative to a traditional Sunday roast. Try with black pepper and garlic sweet potato wedges

Provided by Rohit Ghai

Time 2h

Number Of Ingredients 24

Ingredients

1 whole chicken (about 1.4kg)
50ml rapeseed oil , plus extra for the tin, if needed
100g strained yogurt
lime wedges, to serve
1 tbsp garlic paste
1 tbsp ginger paste
½ tsp turmeric
1 tsp chilli powder
1 lime , juiced
2 tbsp vegetable oil , for frying
1 small whole dried red chili
1 tsp cumin seeds
1 tsp black peppercorns
½ small cinnamon stick
1 tsp coriander seeds
1 tsp mace
1 tsp whole cloves
1 black cardamom pod , seeds removed
1 tsp caraway seeds
1 bay leaf
1 small star anise
½ tsp grated nutmeg
2 green cardamom pods , seeds removed
½ tsp Szechuan peppercorns

Steps:

Mix all the marinade ingredients with 1 tsp salt, rub all over the chicken to cover, then chill for at least 4 hrs, or up to 24 hrs.
To make the spice mix, heat the oil in a pan over a medium heat, and add all the spices. Fry for 3-5 mins until smelling toasted, then drain through a sieve and cool, discarding the oil. Grind to a fine powder in a spice blender or using a pestle and mortar, and keep in an airtight jar.
Heat the oven to 220C/200C fan/gas 7. Line a baking tray with foil, or lightly oil a roasting tin. Pat the chicken dry with kitchen paper, removing the excess marinade. Mix the yogurt, oil and all the spice mix together, then rub over the chicken and under the skin. Don't worry if the mix splits a little.
Put the chicken, breast-side up, on the tray or in the tin. Roast for 1 hr 30-1 hr 40 mins, basting halfway through the cooking time and covering with foil if it gets too dark, until the juices run clear when a thigh is pierced with a skewer.
Remove from the oven, cover with foil and leave to stand for 10 mins before serving. Drizzle with pan juices and serve with lime wedges and sweet potato wedges, if you like.

Nutrition Facts : Calories 562 calories, Fat 41 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 1.7 milligram of sodium

MASALA-SPICED ROAST CHICKEN

Masala-Spiced Roast Chicken image

Masala powder flavors the meat all the way down to the breast, and garlic roasts to succulence under the skin.

Provided by Countess

Categories World Cuisine Recipes Asian Indian

Time 1h10m

Yield 6

Number Of Ingredients 4

Ingredients

1 (3 pound) whole chicken, giblets removed
10 cloves garlic
¼ cup garam masala
1 lime

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.
Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken 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 309.2 calories, Carbohydrate 5.5 g, Cholesterol 96.9 mg, Fat 18 g, Fiber 1.9 g, Protein 31.2 g, SaturatedFat 5 g, Sodium 104.7 mg, Sugar 0.2 g

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