Christmas is just rounf the corner! It’s time for families to gather and celebrate 🥳
Many have requested a full-chicken roast recipe, and so here it finally is! I have enjoyed this recipe— it is just wonderful, without much prep effort (I mean the spice mix for the marinade is easy). Not too western where it could be bland for us Indians, and not too heavy on the spices where it is typically Indian😂 It has the right balance to please the palate. Also, this is a stovetop recipe— just grab your largest vessel and get roasting. You will also need strong, sturdy spatulas for flipping the chicken over. You could roast the same in an oven, if you prefer.
Mog Asum ❤️ Let There Be Love
#ExperienceSusegad
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Ingredients:
1 whole Chicken, mine was apprx 1.4 kilos (cleaned and washed, skin on)
1 heaped teaspoon Salt (this will vary depending on size of the chicken)
1 heaped teaspoon Black Pepper
1 heaped teaspoon Kashmiri Chili Powder (for colour)
1 heaped teaspoon Red Chili Powder (for heat)
1 whole lime
1 Tablespoon Ginger Garlic paste
1 Tablespoon Oil
Marinate the chicken for at least 30 minutes to 2 hours. Or leave it refrigerated overnight.
To cook:
1 Tablespoon Oil
The marinated chicken
2 large Potatoes
2 Large Onions
Salt as needed
Cooking time:
First fry (without covering the vessel) to brown the chicken. 4 to 5 minutes each side on high heat. This will take about 15-20 minutes.
Next, turn the flame to medium-high, and cover and cook breast-side down for 20 minutes.
Then, flip to the back, cover and cook for 20 minutes.
Then, cook each side covered for 15 minutes each.
Total cook time is about 1 hour 30 minutes.
Let the chicken rest after cooking for 15-20 minutes. This way the meat has time to reabsorb its juicesand give you a delicious, moist bite. Otherwise , you might end up with a heavy, dry chicken.
Music Credits :
Christmas by @tellyourstorymusicbyikson
