Indian Style Chicken Roast

Easy Indian Style Chicken Roast Recipe - Whole Chicken & potatoes roasted with desi indian spices ,yogurt and Ghee.

Course Chicken

Cuisine Indian

Keyword chicken

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 484kcal

Author Chhavi

Equipment

Oven

Ingredients

Whole Chicken With skin or without as per preference
10-15 Potatoes Baby Potatoes or Cubed Potatoes

Marinade

¼ Cup Yogurt Thick Yogurt or Greek Yogurt
2 tablespoon Lime Juice
1 tablespoon Salt Check Notes
1 teaspoon Ginger Grated or Paste
6 cloves Garlic Grated or paste. About 1 tsp
1 tablespoon coriander powder
1 teaspoon Turmeric
1 tablespoon Cumin Powder
1.5 tablespoon Chili powder Kashmiri Chili Powder or Paprika.For color.
1 Green Chili Optional
1 tablespoon Salt adjust as per taste
1 tablespoon Ghee/Oil

Instructions

Take all the ingredients listed under marinade and mix it to form the marinade
Rub the marinade generously on the chicken. Keep it refrigerated for 1 hour (upto 24 hours.)
Mix the left over marinade with the potatoes.
Preheat the oven to 200 degrees C.
Place the chicken breast side up on the baking tray.Keep the potatoes around the chicken.Bake in a preheated oven at 200 C or 400 F for 40 minutes.
Rotate the chicken at 20 minute mark. If its browning too much, tent with foil.
After 40 minutes, increase the temperature to 220C or 420F.Broil for 10 minutes.If any part of the chicken is too brown, cover it with foil.
To check the doneness of the chicken- pierce the chicken at the body-thigh joint.If clear juices ooze out then the chicken is cooked.
Let the chicken rest for 15-20 minutes before you serve it. This will make sure the chicken is moist.
Remove the chicken from the baking pan. Mix the potatoes with the leftover juice. Return to the oven for 20 minutes at 220C or 420 F till they are crispy.

Notes

Potatoes & Other Vegetables

This step can be skipped if you need to.But the crispy potatoes cooked in the chicken fat and the leftover marinade are delicious!

Trussing the Chicken

If you want, you can truss the chicken. It will help in the chicken getting cooked evenly. You can also tie the legs together to help with even cooking.

Or if you love the charred bits, roast the chicken as it is.

Do tuck the wings under the body otherwise they will burn. You can also discard the chicken wing tips if you want.

Cooking time

Cooking time of the chicken will vary depending on

How big the chicken is
Oven size and temperature

A 3 pound chicken takes about 50 minutes start to finish.A bigger chicken will take a few more minutes.

Checking

If you have a internal thermo meter then that will certainly help.It should read anywhere between 165-170 degree F or 75 C.

Otherwise, just pierce the chicken between the thigh and body. Clear juices should ooze out.

Also, the last check is to cut open the leg and see if its cooked or not.In case you do that and it's not cooked, place it back in the oven and continue.

Nutrition