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Sunday, 15 July 2012

Roast Chicken


What I love about roast chicken is the simplicity of its preparation. It is also very versatile. You can eat it with rice, put it in a sandwich, add it to your salad or just eat it on its own. As for the preparation, all there is to it is to buy a chicken, clean, marinate and leave it to its own devices in the chiller. After 4 hours or so, or preferably overnight, just chuck it in the oven. Now, how easy is that?

This is Chef Priya Menon's recipe which appeared in Kuali . The marinade, made with garlic, ginger, spices, yogurt and Tandoori powder is a keeper. If you don't like yogurt because of its sour fermented smell, don't worry. Once the chicken is roasted, the sourish smell disappears and in its place an exotic aroma develops. I have adapted Chef Priya Menon's recipe below :


Roast Chicken
1 chicken
4 cloves garlic
1 inch ginger
1 teaspoon fennel
1 teaspoon cumin
1 teaspoon black peppercorns
3 tablespoon Tandoori powder
1 cup yogurt 
salt to taste
2 tablespoons oil


Method :
1. Pound garlic, ginger, fennel, cumin, and black peppercorns together with salt.
2. Put pounded ingredients into a mixing bowl together with yogurt, Tandoori powder and oil. Mix.
3. Rub the marinade all over the chicken including the cavity.
4. Put chicken into a freezer bag and leave overnight in the fridge.
5. Roast in preheated oven at 180C for 60 minutes. 


Mix marinade ingredients.
Rub marinade all over chicken including cavity.
Place chicken in freezer bag and leave it in the fridge to marinate overnight.
I don't know how to truss the chicken, that's why it's "terkangkang" (legs wide apart). 
Serve with a salad for a healthy meal.






34 comments:

  1. OMG! very tempting and mouthwatery..

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  2. I'm planning to roast a chicken this week. Will try your recipe. That pic of the whole chicken looks so good. By the way, it's very easy to truss the chicken. This was my first attempt some time back. I used the wrong string and was not completely there, but just wanted to show you that it is very doable and there is a significant difference to the end result. Chicken is much more evenly roasted. http://extravirginchef.blogspot.sg/2011/10/dont-trust-lawyer-truss-chicken.html

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    Replies
    1. Thanks, Luan! Yes, I did read your post on trussing a chicken and I will make it a point to do it with my next roast.

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  3. OMG, it is so tempting. Looks so delicious. I have never try cooking a whole chicken. will try your recipe one day. thank you for sharing

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    Replies
    1. You are welcome, Azie. Try it, it is very easy.

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  4. Hi Phong Hong, can I come over for dinner? LOL
    Your baked chicken so tempting and mouth watering. yum yum I love the combo of tandoori powder with yogurt. I baked this several times but eat with naan bread.

    Any left over breast meat tomorrow make chicken sandwich with mayo. :)

    Have a nice weekend.

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    Replies
    1. Hi Amelia, too late, got bones left only. Hah! Hah!

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  5. Hi Phong Hong,

    Roast chicken looks AAAwesome !!! and perfect !!!!

    Keep on Dear...

    www.southindiafoodrecipes.blogspot.in

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  6. I love roasted chicken, in fact, my whole family does. I do this dish very often, exp in winter like now. Roasted some chicken maryland(the whole drumstick with thigh) last night for dinner. My 2yr girl loves to eat the drumstick, that's why I'm cooking it very often. Care to share your chicken with me, I'll share with you in the future, hahaha! I can't find tandoori powder here but I bought a bottle of tandoori paste yesterday, thinking to make a dish later & the paste does require to mix 1tbsp of natural yoghurt with a tbsp of the tandoori paste. On the shelf, there were butter chicken paste, korma, tikka & tandoori but I only eyed on tandoori, what a coincidence, huh?

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    Replies
    1. Jessie, next time we can exchange roasted chicken, hah! hah! hah! You can also use Tandoori paste for this, in fact the original recipe is using either powder or paste. Hope you try the recipe.

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  7. That looks really good! Never roasted a whole chicken before - scared that it will not be cooked inside... I've done a turkey though...but there's a thermostat to indicate when it is done. LOL!!!

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    Replies
    1. If you can roast a turkey, I don't see why you can't roast a chicken. If you are scared the inside is not cooked, you can butterfly it and roast 30 minutes on each side. Try it!

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  8. I love tandoori chicken, but never knew how to make the marinade until now! Thanks for sharing. Hvent had it for the longest time though..is this spicy?

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    Replies
    1. Hi Esther, no it is not spicy at all. If you like spicy, I suggest you add some chilli powder.

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  9. The bird sure looks delicious, especially the last pic - yum yum....... Just wonder if it is possible to flip it around so it won't look terkangkang!! The doggie style may make a better presentation I think! Just a thought anyway! I know it is not as simple as it seem but you definitely made it look simple. Well done and keep it up, Phong Hong.

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    Replies
    1. Hi Stan, why didn't I think of that? You are right, should have fliped it over. I guess I was in a hurry to serve the chicken. Thanks for coming by.

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  10. You remind me that I have quite long did not roast a whole chicken. Your roast chicken sound good !

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  11. Can't wait to see your roast chicken!

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  12. Hi Phong Hong! Thanks for stopping by my blog and following me. Really appreciate it. I love a good roast chicken. I usually will shred the breast for my salads.. LOL.. Do stay in touch. Happy cooking and baking!! Cheers, Jo

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    Replies
    1. Hi Jo, appreciate you coming by! Many thanks.

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  13. Omg...what a gorgeous chicken over. A hardcore chickenlover is here to grab some...gosh you made me craving for it now...hihi ;)

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    Replies
    1. Oh good, we can form a chicken lover club :)

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  14. Oh yeah! Can never go wrong with roast chicken.
    I do like your seasoning. Look how golden it turned out too! And the leftovers! The things I can do with them .... if there are any leftovers that is :)

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    Replies
    1. Hi Ping, in my case there's usually no leftovers :)

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  15. Please collect your award from my space @ "http://jopreet.blogspot.in/2012/07/soya-upma-my-10th-award.html"

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  16. Hello Phong Hong,
    I loves Roast Chicken in which ever marinates of sauce in it! It just taste as delicious right after the roast! Your roast looks absolutely delicious, isn't it.
    And oh, thanks for your comment on my blog! Have a wonderful weekend.

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    Replies
    1. Thanks, Mel. You are right, any roast chicken is great!

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  17. hi phong hong, i have only done roasting a chicken with salt and pepper and that was like so many years ago, 2 or 3 times i think. i like the end result of the sauce all over your chicken, it does look very appealing! i've not cooked anything tandoori, hope i can do it one day!

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    1. Hi Lena, hope you try this recipe. It would be nice change from salt and pepper.

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  18. Phong Hong, I make an amazing roasted chicken, sometimes I stuff it with my own bread stuffing, but have never used a Tandoori style marinade and leaving it overnight!

    My compliments to an amazing beautiful roasted chicken that I will be thinking about to make very soon with your marinade. LOVE IT!!!

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    Replies
    1. Thank you, Elisabeth! You've made my day with your generous compliments. I'm thinking of doing a stuffed roast chicken one of these days.

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