Holidays season are here and what’s next? Some good food, music, clothing and family gatherings. I know roasted chicken is always the holiday season’s signed dish 😀 I have not used a whole chicken for this dish because I was not expecting much guests.
Here it is the perfect Indian roasted Chicken for your holiday table! The mainstream always go for a western roasted chicken which is equally good but if you are seeking to make a different and more spicy chicken, then this is a dish for you to add on your menu lists.
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- 10 pieces of either chicken breasts or legs
- 2 tbsp of Ginger and Garlic paste
- 1/2 tbsp of Garam masala
- 1/2 tbsp of Cinnamon powder
- 1/2 tsp of Cloves powder
- 1 tbsp of Coriander powder
- 1/2 tbsp of Cumin powder
- 1 tbsp of Honey
- 1 tbsp of Tandoori powder (optional)
- 1 tbsp of red chilli powder (preferably Kashmiri red)
- 1 tbsp of Paprika powder
- 1 tbsp of soften butter (at room temperature)
- 1 cup of Coriander, roughly chopped
- 1/2 cup of tomato puree
- 1 tbsp of Lemon juice
- Vegetable oil
- Salt and Pepper
1. In a large tray, mix all the spices together, except the tomato puree. Add the chicken pieces and blend together, make sure that the spices enter the crevices. Set aside and allow to rest for 30 minutes or 1 hour.
2. Preheat some vegetable oil in a pressure cooker. Pour the tomato puree and season with salt and pepper. Allow the tomato sauce to simmer for 2 to 3 minutes on medium heat.
3. Add the chicken pieces and some more additional roughly chopped coriander. Cook until 4 to 5 whistles on medium heat.
4. Once the chicken pieces are cooked, place them on a non-stick grill pan for less than 1 minute on each side.
5. Set the chicken pieces in a platter and garnish with lemon wedges and onions. Serve with rice or baguettes.