Since turkey is too big for our family i always prefer chicken.Last year i made this Spicy Whole Chicken Roast for thanksgiving and it was a big hit.Ever since then no turn back.......it comes out perfectly spicy ;) delicious with a crispy spicy crust outside and tenderly juicy inside.......YUM !!!!!!! i almost feel hungry now.
Ingredients :-
For Marinating :
Whole Chicken – 1 medium
Lemon – 1
Red Chilly powder – 2 Tablespoon ( i used chicken 65 powder)
Ginger Garlic paste - 2 Tablespoon
Turmeric powder – 1 teaspoon
Curd - 1 Tablespoon
Salt – to taste
For Stuffing :
Boiled Egg – 2
Onion sliced – 1 ( i used red onion)
Green chillies slit- 3 ( i used thai chillies)
Curry leaves – a sprig
Ginger-Garlic paste – 1 teaspoon
Red chilly powder – 1/4 teaspoon
Turmeric powder – 1/4 teaspoon
Coriander powder – 1 teaspoon
Garam masala powder - 1 teaspoon ( optional)
Coriander leaves chopped – 1/2 cup
salt – to taste
Oil – as needed
Step 1:
Mix the spices given for marination and make it a paste.( add little water if necessary)
Step 2:
Clean the chicken.Make tiny slits on the chicken both inside and outside, for the masala to penetrate well.
Apply the paste all over the chicken both inside and outside.Cover it well with a plastic wrap and refrigerate it overnight or for atleast 2 hrs.( i refrigerated overnight)
Step 3:
Heat oil in a pan and saute onions,curry leaves,green chillies and ginger-garlic paste until onion turns translucent.Add chillie powder,corriander powder,turmeric powder,garam masala powder and fry it in medium heat for 2 -3 minutes or until everything is blended together.Add salt , mix together.Sprinkle some water.Finally add the boiled egg ( sliced half),and fry for few more minutes.Switch off the heat and keep this aside.
Step 4:
Fill the stuffing in the chicken cavity.
Step 5:
Preheat the oven to 350 F .
Drizzle very little oil on the chicken and cook it for 15 minutes uncovered.
Then cover it with an aluminium foil and cook it for 30 minutes.
Flip the chicken ( for the other side to cook),Drizzle little oil on the surface of the chicken and cook for another 45 minutes.
YUM!!!!!!!!! its done. Very juicy ,Very Flavouful.Enjoy!!!!!!!!!!!!!!
For Marinating :
Whole Chicken – 1 medium
Lemon – 1
Red Chilly powder – 2 Tablespoon ( i used chicken 65 powder)
Ginger Garlic paste - 2 Tablespoon
Turmeric powder – 1 teaspoon
Curd - 1 Tablespoon
Salt – to taste
For Stuffing :
Boiled Egg – 2
Onion sliced – 1 ( i used red onion)
Green chillies slit- 3 ( i used thai chillies)
Curry leaves – a sprig
Ginger-Garlic paste – 1 teaspoon
Red chilly powder – 1/4 teaspoon
Turmeric powder – 1/4 teaspoon
Coriander powder – 1 teaspoon
Garam masala powder - 1 teaspoon ( optional)
Coriander leaves chopped – 1/2 cup
salt – to taste
Oil – as needed
Step 1:
Mix the spices given for marination and make it a paste.( add little water if necessary)
Step 2:
Clean the chicken.Make tiny slits on the chicken both inside and outside, for the masala to penetrate well.
Apply the paste all over the chicken both inside and outside.Cover it well with a plastic wrap and refrigerate it overnight or for atleast 2 hrs.( i refrigerated overnight)
Step 3:
Heat oil in a pan and saute onions,curry leaves,green chillies and ginger-garlic paste until onion turns translucent.Add chillie powder,corriander powder,turmeric powder,garam masala powder and fry it in medium heat for 2 -3 minutes or until everything is blended together.Add salt , mix together.Sprinkle some water.Finally add the boiled egg ( sliced half),and fry for few more minutes.Switch off the heat and keep this aside.
Fill the stuffing in the chicken cavity.
Step 5:
Preheat the oven to 350 F .
Drizzle very little oil on the chicken and cook it for 15 minutes uncovered.
Then cover it with an aluminium foil and cook it for 30 minutes.
Flip the chicken ( for the other side to cook),Drizzle little oil on the surface of the chicken and cook for another 45 minutes.
YUM!!!!!!!!! its done. Very juicy ,Very Flavouful.Enjoy!!!!!!!!!!!!!!
Yummmmmmm.......
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