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Roast Chicken Masala

★★★★

4 from 1 review
  • Author: Breakingnaan
  • Total Time: 2 hours
  • Yield: serves 2 to 4 1x

Description

We Roast a whole chicken with dry masala seasoning. We serve our Roast Chicken Masala on top of a tomato butter sauce, roast onions and with drizzle of chicken au jus

Ingredients

Scale
  • 1 whole roasting chicken
  • For the seasoning:
  • 2 cardamom 4 cloves
  • 0.5 inch cinnamon
  • 0.5 petal of mace
  • 0.4 black peppercorns
  • 0.5 tsp grated nutmeg
  • 1 tsp kashmiri chili powder
  • 2 tsp coarse sea salt
  • 1 tsp kasuri methi leaves
  • For the stuffing:
  • 1 lime pierced all over with a fork or a knife
  • 4 garlic pods smashed
  • 1 inch ginger smashed
  • 2 sprigs of cilantro
  • 1 tsp mustard oil
  • For the tomato butter sauce:
  • 1 onion
  • 2 tomatoes
  • 4 garlic pods peeled
  • 4 whole cashews
  • 2 green cardamoms whole
  • 2 tsp butter
  • For the garnish:
  • 1 tsp cilantro chopped
  • 0.5 tsp flaky maldon sea salt

Instructions

  1. Wash the whole chicken with water inside and out
  2. Thoroughly pat dry
  3. Remove the wishbone
  4. Let rest till it tempers to room temperature
  5. Preheat oven to 475F
  6. Prepare Masala seasoning by grinding the dry spices in a spice/coffee grinder reserved for spices and then mixing in the salt and red chilli powder
  7. Season the cavity liberally with masala seasoning by sprinkling it in.
  8. Stuff the pierced lime followed by garlic and ginger and cilantro doused in mustard oil
  9. Truss the chicken
  10. Liberally season the chicken by sprinkling the masala seasoning all over
  11. Also sprinkle the kasuri methi leaves all over
  12. Add roasting onions chopped into quarters to the pan to form a bed
  13. Rest the chicken on top, breast up
  14. Put the pan in the oven and cook for 40 mins and chek the temperature of the legs using a thermometer
  15. Remove the pan when it says 155F, and allow it to rest as it cooks up to 165 with the residual heat continuing the cooking
  16. Strain the juices collected in the roasting pan into a different pan and reduce to half till the start coating the back of a spoon to obtain the chicken au jus
  17. Stir in some butter and reduce them further to get a shiny coat on spoon
  18. Pressure cook peeled and halved onion, two halved tomatoes, garlic, cashews, 1 tsp butter and cardamom seeds on medium heat with lid on for 15 minutes
  19. Let the pressure dissipate and open the lid and remove cardamom pods and puree the rest. Strain this to obtain a silky puree without any tomato skin. Stir in 1 tsp cold butter and salt to taste to get the tomato butter sauce
  20. Carve the chicken
  21. For serving spoon some tomato butter sauce on the plate. Add some roasted onions. Drizzle some chicken au jus and add the chicken on top. Drizzle a bit more of the chicken au jus and garnish with the flaky sea salt and some chopped cilantro.
  • Prep Time: 60 mins
  • Cook Time: 60 mins
  • Category: Dinner
  • Cuisine: Indian American

Find it online: https://www.breakingnaan.com/roast-chicken-masala/