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Roast Masala Chicken

RECIPE: https://anitacooks.com/roast-masala-c... Hi Guys, today I’m Roasting a Whole Chicken with Indian spices. If you’re bored of the standard roast chicken, this Roast Masala Chicken is definitely a recipe to try. Of course it’s easy and everyone will love it. I don’t like to eat roasted chicken the next day, so after dinner, I took the rest of the meat off the chicken while it’s still warm. The next day I sauteed onions and heated up the chicken in the same skillet. Toasted bread, melted cheese, some mint chutney and made an awesome sandwich. So you can get two meals out of this whole chicken. Whole chicken is less expensive than cut up chicken so this recipe will also save you some money. Heat your oven to 425 degrees Fahrenheit or 220 degrees Celsius. For the spice paste, to a bowl, add tomato paste, ground coriander, garlic powder, garam masala, ground turmeric, onion powder, ground cumin, red chile powder, salt and oil. Mix to combine. Add a little water if the mixture is too thick. Put your whole chicken breast side down and take the back bone out. Use a knife or kitchen shears. You can roast this alongside the chicken or save it in the freezer for the next time you make chicken stock. Take the bone in the middle out. Now the chicken will lay flat and cook faster than if you’d left the chicken whole. Wash the chicken. Also, I like to cut the excess fat off. You can leave it on if you like. Pat the chicken dry. Cut slits all over the chicken so the paste can get into the meat and give it some flavor. Otherwise the skin will be flavorful and the meat won’t taste like anything. I’m not marinating the chicken so this is a quick way to give the meat flavor. It looks like a mummy chicken, not very pretty. Rub the paste all over the chicken and really get it into the slits. Add a little water to the paste if it’s too thick. Don’t make it watery though because it needs to stick to the chicken. Turn over and rub the paste all over. Also, put a slit on each side by the thighs so it’ll cook faster. Usually, the breast will be completely cooked and the legs and thighs take longer so this will help it cook at the same time. Don’t forget to get under the wings. I’ll put the chicken on a sheet tray. Line it with parchment or not, it’s up to you. Bake in the heated oven for 45 minutes to one hour. Baste the chicken once or twice during cooking with the pan juices. Use a meat thermometer if you’re not sure the chicken is cooked. Sprinkle with chopped cilantro for a little green. Let it rest for 10 minutes before cutting into it and serve any juices with the meat. The dark meat is cooked and the breast is still juicy. You can make this chicken during a weeknight because you saw there’s barely any prep, no chopping anything. This is one of the easiest and most flavorful roast chickens you’ll ever make. Try it out and let me know how you like it. If you want to get notifications when I upload a new video, click on the bell icon and select all. Hit that subscribe button for more easy recipes. I’ll see you next time, thanks for watching :)