A Very Happy Thanksgiving to all my wonderful readers and friends who always inspire me, appreciate my work, keep valuable comments and try out the recipes that I share here. Today we do not have much plans during the day but hope to hit the stores at night. I prepared this Achari Chicken Roast for our lunch with homemade tawa naan and some veggies on the side.
The idea of achari chicken roast came to me couple of days back when I was planning on the menu. This time I wanted to prepare something easy as I wanted to enjoy the holiday but at the same time it should be tasty and delicious.
I often prepare the achari chicken with boneless chicken pieces and it is a favorite in our family. I thought of giving the usual roast an Indian twist with the same spice mix that I use for the achari chicken. A bit apprehensive at first as I have never prepared this before and had no recipe as a reference. Am happy that I tried and created a new recipe which turned out to be so tasty. I believe that great recipes come out by experimenting and playing with the regular spices in the kitchen.
This recipe like any other roast recipe is quite simple. Since I have used a Cornish hen, you do not need to brine to keep the chicken moist. Just an overnight marination does the trick. Marinade the chicken with the spice paste for 6-8 hours and roast the chicken whenever you are ready. I baked some whole baby potatoes, garlic and onions to go with it. The roasted veggies kind of make a dry gravy to go with naan and it tastes so delicious!
How Was the Chicken Roast?
The chicken was moist, flavorful from all the pickling spices, and tastes tangy, spicy and sweet, just like a pickle. The mustard oil adds a punch to the flavor so do not replace that in the recipe. My secret ingredient in this recipe is the addition of pickle. Add any pickle that you have in hand. The pickle enhances the flavor as well. I would definitely make this again very soon and you should also definitely give it a try.
Have a great Thanksgiving all and enjoy your day with your family and close ones!
Tips:
For the achari spice mix- dry roast 1 teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, 1 teaspoon fennel seeds, 2-3 dried red chili, 1/2 teaspoon nigella/kalonjee seeds and 1 teapsoon mustard seeds until aromatic and lightly golden brown in color. Cool and then transfer to a blender jar and make a fine powder. Store the spice mix in an airtight container and use as and when required. If you cannot find a Cornish hen, then try with small chicken but in that case adjust the amount of spices. If you do not have any pickle in hand add a tablespoon of tomato paste. Bring the chicken to room temperature for at least an hour before roasting for best results.
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ACHARI CHICKEN ROAST
- YIELD: 2 Servings
- PREP: 15 mins
- COOK: 45 mins
- READY IN: 9 hrs 0 min
The chicken is moist, flavorful from all the pickling spices, and tastes tangy, spicy and sweet, just like a pickle. The mustard oil adds a punch to the flavor
INGREDIENTS
- 1 medium whole cornish hen skin on
- 1 tablespoon ginger- garlic paste
- 1 tablespoon achari masala/pickling spice mix see tips
- 2 teapsoons white vinegar
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons salt or to taste
- 1/2 teaspoon sugar optional
- 2 tablespoons mustard oil
- 1 tablespoon pickle of your choice
- 8-10 cloves peeeled garlic
- 10-12 small potatoes with skin
- 1 medium red onion cut into wedges
- 1 tablespoons coriander/cilantro leaves chopped for garnish
INSTRUCTIONS
-
- Wash and pat dry the hen and keep aside. In a medium bowl add the ginger- garlic paste, vinegar, achari masala, turmeric, kashmiri chili powder,salt,sugar,pickle and mustard oil. Mix well to make a paste.
- Apply the masala/spice paste to the chicken very well, including the cavity and under the skin. Transfer the chicken to a bowl and cover with a cling wrap. Let it marinade in the refrigerator for at least 8 hours.
- When you are ready to roast, pre-heat the oven at 350F. Take a roasting pan or a cast iron pan and transfer the chicken on it. Marinade the potaotes, cut onions and garlic in the leftover marination for couple of minutes. Add the marinated vegetables to the roasting pan along with the chicken.
- Roast the chicken until golden brown in color for approx 40-45 minutes. While roasting the chicken take ou in between and baste with some mustard oil.
- When the chicken is cooked through and turns golden brown in color transfer the pan onto a cooling rack and cover with an aluminum foil. Transfer to a serving dish and garnish with chopped cilantro/coriander leaves.
- Serve hot with naan, rice or pulao with the side of roasted veggies. Enjoy!
- CUISINE: Indian
- COURSE: Main Course
This looks so yummy and inviting. Have to add pickle to my next roasted bird 🙂
Do try it! It comes out really yummy ?
Can I try using quail ???…did u try???
No I haven’t tried yet but I think quail should work fine too. Let me know how it turned out! ?