Ingredients
- HIRVI KOMBDI
- Green Masala Roast Chicken
- 4-6 servings
- Serve this entrée with flatbreads, such as chapattis or bhakri, and lentils for a complete meal. Optionally, it works well with deep-fried or roasted potatoes and boiled vegetables like carrots and cauliflower.
- It will take 1½ hours to bake.
- Ingredients
- 1 roasting chicken, kept whole (about 2 kg)
- 8 large cooking potatoes or 16 baby potatoes
- ¼ cup vegetable oil
- 1/2 tsp salt
- Spiced yogurt
- 2 cups unsweetened, plain yogurt (fresh, not sour)
- 2 tsp salt
- Spice paste
- 1/2 cup vegetable oil
- 2 tbsp ghee or use unsalted butter
- 1 tsp salt or to taste
- 1/4 tsp turmeric powder
- 3 approx 1.25 inch long Indian green chillies
- 1.5 tsp whole cumin seeds
- 1½ cups coarsely chopped white onions
- 3” fresh ginger root, peeled
- 9 medium cloves garlic
- 1 cup fresh coriander leaves, roots and large stalks removed
Instructions
- Preheat the oven to 180⁰C.
- Scrub the potatoes, peel, cut in half or leave whole if using baby potatoes and toss in oil and salt. Reserve. Baby potatoes can be left unpeeled if you prefer.
- Wash the chicken with room temperature water inside and out. Pat as dry as possible with paper towels. A wet chicken doesn't cook as well.
- Make small cuts all over the chicken and set aside.
- Grind the spice paste ingredients to a fine consistency.
- Add the yogurt and salt with 2 cups of water and blitz to a smooth consistency.
- Rub the 1/2 the spiced yogurt all over the chicken. Spread a little into the cavities and under the skin. At this point you can cover and return this chicken to the fridge if you want to bake it later for upto 6 hours.
- Place the chicken in a greased baking dish just large enough for the chicken and potatoes. Truss the legs with some kitchen string. Push the wings under the chicken.
- Arrange the oiled potatoes around the chicken. Seal with aluminium foil, prick the foil with a fork in a few places to allow air to release and put the dish in the preheated oven.
- After 50 minutes gently remove the foil.
- Baste the chicken all over with the remaining spice paste, rotate the potatoes with a spoon to ensure even baking.
- Return the dish to the oven for 30-40 minutes, till the chicken is golden brown and potatoes cooked through.
- Transfer the chicken to a large serving platter.
- Scrape all the cooked spices from the bottom of the pan over the chicken and arrange the roasted potatoes around it.
- Serve warm.
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