Indian Spiced Chicken Roast |Roasting|

A very Happy Thanksgiving to all my wonderful readers. I am thankful to all my readers and friends who visit here, like my recipes and appreciate and leave valuable comments. So today is the big day to roast a Turkey. You have to be a pro in handling and roasting a turkey. There are so many ways and techniques to do and so many suggestions are doing the rounds in the net but still I see people fret in roasting the bird. Today however, I will share an easy Indian spiced chicken roast recipe which is quick to prepare and delicious to eat!

I have not mastered the art of roasting a turkey yet, but I often roast chicken for dinner at home. Sometimes it is the whole chicken, marinated with the tandoori masala or sometimes it is just the leg pieces with some herbs and few spices. Today I planned to roast a whole Cornish hen with some Indian spices which is lighter in version than the tandoori chicken or murgh mussallam (popular Indian roast chicken recipes) but tastes equally good.

This recipe of Indian spioced chicken roast is hassle free too and calls for some staple pantry items. You marinate the chicken the night before and roast it the next morning. Adding the vegetables is optional. The saffron gives a subtle flavor to the chicken making it exotic. Other spices are very common in Indian cooking.

The chicken came out crispy on the outside while juicy and succulent inside. It is slightly spicy and is very flavorful from the spices and the melted butter.

Enjoy your Thanksgiving Day with your family and friends!

Tips:

You may roast the chicken without the skin but the skin keeps the chicken moist. Basting also helps the chicken to be moist and flavorful and makes the outer skin crispy.

Other chicken roast recipe you may try!

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INDIAN SPICED CHICKEN ROAST

YIELD: 1 (4-5 Servings)
PREP: 15 mins
COOK: 45 mins
READY IN: 6 hrs 0 min

The chicken came out crispy on the outside while juicy and succulent inside. It is slightly spicy and is very flavorful from the spices and the melted butter.

INGREDIENTS

1 medium cornish hen with skin
1 teaspoon turmeric powder
2 teapsoons salt
1 tablespoon ginger-garlic paste
1 teaspoon garam masala powder
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon black pepper powder freshly ground
1 teaspoon Kashmiri red chili powder
4-5 strands saffron soaked in very little warm milk
1 big lemon
2 tablespoons butter or ghee melted
10-12 baby potatoes
2-3 medium carrots diced
1 large onion diced

INSTRUCTIONS

1. Wash and clean the cornish hen. Pat it dry with a paper towel. In a small bowl add all the dry spices, pastes and saffron soaked milk and mix well. Squeeze the lemon and combine with the spice paste. Keep aside a tablespoon of the paste for later use.
2. With your hand coat the chicken very well with the spice paste. You may add the paste under the skin and cavity. Transfer on a bowl , cover and let it marinate for at least 6 hours.
3. At the end of the marination time Preheat the oven to 350F. Coat the vegetables with the rest of the masala. In a baking tray,transfer the chicken and the vegetables.
4. Roast the chicken for 40-45 minutes or until the water runs clear when you make a small cut in the chicken. If using a thermometer, the internal temperature should read 165F. Baste the chicken with melted butter or ghee in between.Towards the end of the baking you may turn on the broiler to get the charred marks.
5. Remove from the oven. Cover with an aluminum foil and let it stand for at least 5 minutes.
6. Enjoy with roasted vegetables, pilaf or bread of your choice.