Anglo Indian Roast Chicken
Whole roast chicken cooked in the Anglo Indian way using spices, especially during Christmas
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.