It’s a little too late to write a blogpost on Christmas but then the photographs were lying around and before winter goes off, and the urge to bake goes away, we thought of sharing our Christmas memories and the Anglo Indian roast chicken. It’s one of those whole roast chicken recipes that is extremely easy to make and appeals to all kinds of taste-buds. And the entire meal, although sounds cumbersome, is not actually a lot of work.
Every year, as the holiday season approaches, the air is filled with anticipation and excitement. And nothing heralds the spirit of Christmas quite like the aroma of a sumptuous roast wafting through the kitchen. While the traditional English roast is more popular, adding a touch of spices is always a good idea. Enter the Anglo-Indian Roast Chicken – a delightful marriage of British roast traditions and Indian flavours that promises to elevate your festive spread to new heights.
This particular recipe originated from the colonial era. British settlers in India adapted local ingredients and cooking techniques to their culinary repertoire. Later on, they married into Indian families, resulting in many Anglo-Indian homes. Anglo-Indian cuisine is a vibrant fusion that celebrates the best of both worlds. The Anglo-Indian Roast Chicken embodies this fusion, marrying the succulence of a perfectly roasted bird with the aromatic spices and vibrant flavors characteristic of Indian cooking.
Anglo Indian roast chicken and Christmas traditions
Growing up reading Enid Blyton and attending a convent school, Christmas held a special place in my heart from an early age. However, it wasn’t until we moved to Kolkata that I truly experienced the magic of Christmas. In Kolkata, Christmas isn’t just a holiday; it’s a carnival, a celebration that permeates every corner of the city. The journey into Christmas begins in October with cake mixing ceremonies. As December nears, the city transforms into a winter wonderland. Park Street dazzles with blue and white lights, while Allen Park hosts a majestic Christmas tree, symbolizing hope and joy. Food stalls line the streets, filling the air with the aroma of delicacies. Music fills the atmosphere as carols echo through Park Street, spreading harmony and goodwill. For me, Kolkata’s Christmas is more than a holiday; it’s a celebration of unity, love, and tradition—a testament to the city’s vibrant spirit.
In keeping with the Christmas spirit, our family has cherished traditions. Our special Christmas lunch stars an Anglo-Indian chicken roast alongside honey glazed carrots, fondant potatoes, sautéed peas, bread, and a whole roast chicken. Anindya prefers the Anglo-Indian twist over the typical English roast, as it features vibrant Indian spices like red chili, cumin, black pepper, and sometimes coriander powder in the marinade. I opt for parsley leaves, though coriander works just as well. The drippings create a rich jus, perfectly complemented by a glass of wine to round out the meal. This festive feast embodies our unique fusion of cultures and flavors, making each Christmas memorable and delicious.
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Anglo Indian Roast Chicken
Ingredients
- 1 whole chicken with skin and preferably 1 kg to 1.2 kg in size
- 300 gms chilled butter
- 2-3 tbsp butter
- 1 tsp garlic paste
- handful of chopped parsley
- 1 tsp cumin powder
- 1 tsp red chili powder
- 2 nos lemons
- 3 nos onions
- 8-10 garlic cloves
- sea salt to taste
- olive oil as needed
For the jus
- ½ cup white wine
- 1 tbsp Worcestershire sauce
- 2 tsp flour
- sugar to taste
- salt to taste
Instructions
- Wash the chicken and pat it dry, Be careful to not cut the skin of the chicken.
- Take a handful of parsley, sea salt, garlic paste and a little olive oil and mix well.
- Carefully insert this inside the skin of the bird. You have to use your fingers gently to slide in marinade of the various parts of the skin without breaking it. You can check our instagram video to understand better.
- Make slices of butter and pass them inside the skin too.
- Make a rub of cumin powder, red chili powder with olive oil and rub that too all over the chicken. You can use some black pepper too.
- Microwave 2 lemons and make them soft. Insert inside the cavity of the chicken.
- Using a twine, you have to truss the chicken well. For this also, check out our video.
- Re-heat the oven at 180 degrees. Take a roasting pan and line them with quartered onions and whole garlic pods.
- Drizzle olive oil over them. Place the chicken on the onions and garlic and pop into the oven.
- After 20 mins, take the chicken out and baste it with melted butter. Place the chicken back into the oven for another 20 mins.
- Baste it with butter a 2nd time and put it back into the oven at 220 degrees for 10 mins.
- Take the chicken out. Prick a candy thermometer in the thickest part and it should be at 165 degree c.
- Let it rest for 15-20 mins.
- Take the roasting tray over medium heat, drizzle white wine, a little bit of Worcestershire sauce, a little bit of flour, some sugar and make a jus.
- Press all the garlic and the soft onions. Take out the larger pcs of onions for the final plating.
- Adjust the white wine and sugar to taste.
- Strain this to get a smooth jus.
- Serve roast chicken with rosemary potatoes, sautéed carrots and peas and the jus on the side.
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