Indian Spiced Chicken
A whole chicken cooked to perfection with so much flavor
Servings: 4
Ingredients
- 1.2 kg whole chicken
- 1 large onion
- 6 sprigs fresh thyme
- 3 tbsp vegetable or olive oil
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tbsp kashmiri chilli powder
- 1/2 tsp turmeric
- 2 tsp garam masala
- 1/2 tsp ground fennel
- 3 tbsp plain yogurt
- 3 large cloves garlic, minced
- 1 tsp finely grated ginger
- 1&1/4 tsp salt
Instructions
- Ensure your chicken is thawed well if you are using a frozen chicken. I used a fresh chicken so I only needed to bring it to room temperature for 30 minutes. Pat the chicken dry with some paper towels. Preheat oven to 200 degrees Celsius.
- Mix all of the ingredients in a bowl, except the thyme and onion. If you are using a bigger chicken you may want to increase the salt a little
- Loosen some of the skin on the chicken with a small spoon. I loosen just a little at the breasts and drumsticks. Rub the marinade all over the chicken and rub some underneath the skin of the chicken. Stuff the thyme into the chicken. Tie the drumsticks with some string and tuck under the chicken.
- Roast the chicken for 25 minutes at 200 degrees Celsius on the middle rack. Turn the heat down to 180 degrees Celsius and roast for a further 40 minutes or until the chicken is cooked through. After 25 minutes baste the chicken, pour the pan juices over.
- To test if the chicken is done, pierce the chicken between the drumstick and the body. If the juices run clear it's ready. Rest the chicken for 15 minutes before cutting
- You can discard the onion or eat it. The remaining juices in the pan is liquid gold so use some crusty bread to mop them up
Notes
- You can use butter instead of the oil
- The thyme stuffed into the chicken doesn't really give it much flavor but I love the smell of thyme and even a little perfume makes the chicken smell amazingÂ
- If the chilli powder is too hot for you then reduce it to half the quantity