Spicy Chicken Roast Indian Style

Spicy Chicken Roast Indian Style, simple yet full of flavors with chicken marinated in Indian spices and roasted to perfection. Soul comforting meal on a chilly fall night!!

As I sit by the window and sip some hot chocolate and watch different colored leaves all over, admiring the beauty of nature and thinking so colorful and just so beautiful it is right now. Weather is changing and it’s getting cold, windy which makes me crave for spicy and not too complicated food. And there are times when you simply don’t want to work too much in kitchen and this is one such day. VK is travelling again for a week and I’m missing him a lot and probably the reason for not wanting to go into the kitchen or maybe I don’t know what to cook. I have two little cuties to feed and they will happily just not eat a simple bowl of salad.

There are days but rare when my mind is blank when it comes to cooking but then I suddenly realized that I chicken in the refrigerator which I had marinated the previous night. Ok so I’m sorted now as we have roasted chicken for the dinner which had been marinated in yogurt and a few spices overnight. And to make it a complete meal I’m cooking up some butter cilantro rice and yogurt with roasted
garlic and cilantro as a dip. Sounds good.

Simple yet incredibly delicious!

The recipe is quite simple to make and needs yogurt, ginger garlic paste and a few spices. Marinate the chicken overnight as it absorbs more flavors and if you cannot do it overnight minimum half a day is needed and nothing less than that will do. Because I want my chicken to be more flavorful longer the marination time. And this time I have added tomato paste too into the marinade which I usually never. I remember my dad always used to add tomato paste to his chicken roast and I use to hear him say it makes the dish more flavorful. How true he was.

Now the chicken has been sufficiently marinated we will place the chicken pieces into a baking dish and leave the remaining marinade as it. Pop into the oven for about 45 – 50 and there you have moist and flavorful chicken with crisp and beautiful skin. I have also roasted potatoes along with the chicken. Well it’s not the plain ones with just salt and pepper. Here I have let the par boiled potatoes marinate for sometime in left over marinade from the chicken and then added them to the baking dish halfway along with the chicken. Marinating the potatoes makes them so full of flavors. I serve this with some buttered coriander rice, yogurt dip with roasted garlic and cilantro and some crunchy salad.

Serve it up on Thanks giving or just anyday. It is delicious!!

Spicy Roasted Chicken Indian Style

Ingredients for chicken

· 5 chicken drumsticks

· 10 small Yukon gold potatoes (parboiled and cut into half)

· ¼ cup hung yogurt

· 2 tbsp ginger garlic green chili paste

· 1 ½ tbsp Kashmiri chili powder

· 1 tsp coriander powder

· 3 tsp tomato paste

· 2 tbsp fresh coriander leaves chopped

· 1 tbsp canola oil

· Juice of 1 lime

· Salt as per taste

· Melted butter for basting

Instructions

· Start by cleaning and washing the chicken thoroughly and make incisions.

· Take a bowl add the ginger garlic chili paste, yogurt, kashmiri chili powder, coriander powder, tomato paste, coriander leaves, oil, lemon juice and salt. Mix well.

· Add the chicken and mix thoroughly with the marinade. Cover and refrigerate overnight. If not then minimum 6 hours and no less than that. Remember the longer the chicken is marinating the more
flavorful it is.

· Remove the chicken 30 minutes before cooking and leave it at room temperature.

· Preheat the oven to 400 F

· Take a baking tray and place chicken on it with little marinade all over and dot with butter.

· Now important do not discard the leftover marinade, we need it.

· Bake the chicken in preheated oven for about 55 – 60 minutes.

· While the chicken is cooking take the parboiled and halved potatoes and put it in the container with remaining marinade.

· After 30 minutes of baking, take the baking tray out flip the chicken and quickly add the marinated potatoes. Baste with generous amount of butter. Put it back into the oven and continue baking till
done.

· While the chicken is baking quickly whip up yogurt and rice.

· For rice – Heat a pan add 1 tbsp butter, add ¾ cup cooked rice and little salt and mix well. Add 2 tbsp chopped fresh cilantro, mix and set aside.

· For Yogurt – Chop finely 5 cloves of roasted garlic, add it to 1 cup of yogurt and give a good mix. Season with salt and black pepper. Refrigerate until use.

· Once the chicken is done, cover and let it sit for 15 minutes.

· Serve with butter cilantro rice, roasted garlic yogurt and some fresh salad.

Thanks so much

Xo,

Chicken Roast