joltyourbuds

Savouring and Juicy Roasted Chicken | Chicken Roast Recipe

Chicken Roast is everyone’s favourite and did you know that Roasting is one of the oldest methods of cooking meat. In old times people used to roast meat over a fire and then moved on to using the rotating road, which is also called spit-roasting, to evenly cook the meat. Chicken baking is also used in some parts of the world. Either it’s chicken roast or mutton roast, it’s juicy, it’s savouring. Today technology has helped a lot and reduced the time of cooking. 


roasted-chicken


We have ovens to make the process easier. You just need an excellent cut of meat or whole chicken and a handful of ingredients to transform it into a flavour-packed recipe. You can roast any type of meat, either it’s chicken, duck, fish, lamb, mutton, but of course, the marinade, along with temperature and time of cooking will make all the difference.


We all love savouring and perfectly cooked roasted meat, but when it comes to cooking it at home, for most of us, roasting seems too laborious an effort to cook a whole chicken or big cut of meat. Other things also add up the pressure upon us to get it right. The meat has to be moist, marinating and soaking in wonderful flavours, well-cooked inside with a crisp and even a glaze on top that makes it hard to resist biting into. 

But I would tell you the roasting method is as easy as it can be. You just need to get the basics right and then you can just sit back, put your feet up and relax while the oven does its rest of the work. This is my advice for you all don’t judge a book by its cover.


chicken-roasted


The longer time for roasting at low temperature, the more evenly the meat will be cooked and the more flavorful it will be. You need a lot of patience and actually, it is your patience’s test actually. Take meat that is soft, avoid tougher meat like brisket, shank. 


If you are taking Chicken for the roast and you want a crispy roast especially on the outer surface, then rub a mix of butter and herbs beneath the skin before baking the meat. In the case of Lamb or mutton, you need to flash sear it for a few minutes in a pan to brown the surface before placing it on the oven.


  • TANDOORI CHICKEN ROAST

This is one of the juiciest and tender whole chicken roasted in tandoori masala. It is the perfect dish for special occasions and family gatherings, and this dish is will be the main attraction. It can be served with Naan, Roti and Chutney.


chicken-tandoori-roasted

  • INGREDIENTS
         

CHUTNEY

How to Prepare?

First of all, make vertical cuts into the tikka pieces. Combine chicken, red chilli powder, deghi chilli powder, ground cumin, ground turmeric, garam masala, ginger-garlic paste, yoghurt, and food colour, mix well, add oil and mix until the chicken is well-coated. Let it marinate for 1-2 hours, or overnight. Now Blend garlic cloves, green chillies, coriander leaves, white vinegar, water, onion paste, salt and lemon juice into a chutney. In a frying pan heat butter and oil, and fry the marinated pieces until brown. Serve and Enjoy!

Garlic Cloves

5-6

Green Chilies

4-5

Coriander Leaves

Half Bunch

White Vinegar1

½ Tsp

Water

2 Tsp

Onion Paste

1 Cup

Salt

To Taste

Lemon Juice

MARINATION

Tikka Pieces

½ Kg

Red Chilli Powder

1 Tsp

Tablespoon

1 Tsp

Deghi Chilli Powder

1 Tsp

Ground Cumin

1 Tsp

Ground Turmeric

1 Tsp

Garam Masala

½ Tsp

Salt

To taste

Ginger Garlic, Paste

2 Tsp

Yoghurt

1 Cup

Food Color

½ Tsp

Oil

2-3 Tsp

Butter

For Frying


  • HARA MASALA CHICKEN ROAST

There is slight change in the method of preparing this delicious Hara Masala Chicken Roast. You have to change the gravy, full of green herbs flavours. It will definitely jolt your taste buds with a tangy and spicy taste. 


  • INGREDIENTS

     

HARA MASALA

How to Prepare?

First of all, make cuts in the chicken, place it aside. For hara masala, you need to blend together green chillies, mint leaves, coriander leaves, white vinegar, lemon juice, salt and water. Take a bowl and add the blended hara masala, yoghurt, ginger-garlic paste, ground cumin, ground black pepper, ground white pepper, garam masala, salt and mix. Now add the chicken, stir until well coated and Cover, let it marinate for 1 hour. In an oven-safe dish, brush oil and place the marinated chicken. Then pour the remaining marinade on top of the chicken. Brush all the marinade on the chicken. Place butter on each piece, cover with a foil and bake in a pre-heated oven at 200C/392F for 45 minutes. Take out and Serve.

Green Chillies, Chopped

1 Cup

Mint Leaves

1 Cup

Coriander Leaves

1 Cup

White Vinegar

1 Tsp

Lemon Juice

1 Tsp

Salt

½ Tsp

Water

As Per Need

MARINATION

Chicken Tikka Cut

1 kg

Yoghurt

1 Cup

Ginger Garlic Paste

1 Tsp

Ground Cumin

½ Tsp

Black Pepper

1 Tsp

White Pepper

1 Tsp

Garam Masala

1 Tsp

Salt

To Taste

Oil

2-3 Tsp

Butter

4 Tsp

hara-masala-chicken-roast

Share your thoughts and feedback in the comments below with us.

Leave a Comment

Your email address will not be published.

Copy link
Powered by Social Snap