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. 

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.

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.

• 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