This dish is a timeless fusion of Western cuisine that delights the senses. At its centrepiece is a succulent, whole roasted chicken, golden-brown and perfectly seasoned, optionally served alongside fragrant vegetable Pulao—a colourful medley of spices and tender vegetables. Though I enjoy the Chicken by itself. Accompanying this feast is a vibrant chutney that adds a delightful zing. You can pair this dish with my Mushroom Pulao which I have shared in my earlier blog. Happy Cooking.
Prep Time – 20 mins
Cook Time – 1 hour 15 minutes
Total time – 1 hour 35 minutes
Ingredients:
Chicken ( leg & breast quarter – approx 800 gm net
Butter – 30 to 40 gms
Chicken stock – 1 cup
Red Chilli – 5 pcs
Cloves – 6 pcs
Cinnamon – 1 piece
Peppercorns – ½ tsp
Garlic – 6 cloves
Salt – to taste
Flax seeds and chilli flakes ( optional )
Method :
1 ) Clean Chicken.
2 ) Apply ground spices inside and out.
3 ) Smear the quarters with butter.
5 ) Place in a roasting tin and pour the stock around.
6 ) Roast the chicken in a hot oven ( 400°F ) for about 1 hour 15 mins or till done. In case of
Convection Oven put it in the combination cooking mode and set it for 50 mins.
7 ) Dish out. Serve with Vegetable Pulao & Mint Raita and serve the gravy separately. ( optional ).
N.B: In the absence of Chicken stock, buy Chicken Stock cubes and stir them in a cup of hot water. The Chicken stock cubes are different from the regular Chicken cubes. They have a clay-type consistency. Alternatively, you can also use regular Maggi Chicken cubes and dissolve them in hot water for use. Use One cube for a cup of stock.
