This is a desi twist to the regular Arabic/Mediterranean grilled chicken, in that it uses desi spices. Needless to say, it is a rocker of a chicken dish, with lots of oomph value and yet easy on the calories. Add to that how fuss-free it is to prepare, it really should be on all our repertoires for being the easiest 'wow' chicken dish.
-1 whole chicken (less than 1.5 kg)
For the marinade:
-1/2 teaspoon Tuemeric powder
-2 teaspoons Chili powder
-1 teaspoon Coriander powder
-1/2 teaspoon Ground pepper
-1 1/2 teaspoon Garam masala
-1/8 teaspoon Grated nutmeg
-2 1/2 tablespoons thick yogurt
-5 pods of crushed garlic
-3 tablespoons olive oil
-salt to taste
-Mix together all the ingredients for the marinade, and massage it into the chicken. Remember to make cuts on the sides (thighs, breasts etc) of the chicken, so that the masala seeps in and you get flavor in every bite.
-Keep the chicken to rest and marinate in the roasting tray, for 6 hours (the longer the better, but a minimum of 6 hours). For the chicken to cook evenly, make sure you slice along the middle (but do not cut all the way through). and that is the butterfly cut. Lay it spread eagle in the tray.
-Preheat oven to 180 C (top and bottom coils on).
-Pop the chicken into the oven on the middle rack. Cook for 40 minutes or till fully cooked. Remember to turn over halfway through.
Serve hot with a spritz of lemon, choice of rotis or naans and a serving of salad.
-Preheat oven to 180 C (top and bottom coils on).
-Pop the chicken into the oven on the middle rack. Cook for 40 minutes or till fully cooked. Remember to turn over halfway through.
Serve hot with a spritz of lemon, choice of rotis or naans and a serving of salad.
