Golden Roast Chicken With Green Chili And Spices


Golden roast chicken with green chili and spices

The delicate flavors of the spices with the whole chicken make this a one-of-a-kind dish that is just right for a special occasion. Although it is somewhat labor intensive, the outcome and the visual appeal of this dish more than make up for the difficulty of its preparation. I used to make this for festive family gatherings, and sometimes wrapped the whole chicken in banana leaves. Serve this when you want to surprise and impress someone!


        3 tablespoons fresh lemon juice, 1 tablespoon salt.

        1 (4-lb/1.75-kg) whole chicken, 1 tablespoon oil.

        2 large onions, coarsely chopped, 1 tablespoon peeled and minced fresh ginger.

        1 tablespoon minced garlic, 5 small fresh green chili peppers, deseeded and minced.

        3 tablespoons ground almonds, 1 teaspoon paprika.

        1 teaspoon turmeric, 2 teaspoons garam masala.

        3 cups (120 g) fresh coriander leaves (cilantro), chopped.


Step 1:

Combine the lemon juice and salt in a small bowl, and thoroughly rub the mixture over the entire chicken.

Step 2:

Heat the oil in a heavy-bottomed skillet over medium heat, add the onions and cook until they start to brown. Add the ginger, garlic and green chili peppers, and cook for 2 minutes, or until soft. Add the almonds, paprika, turmeric and garam masala. Cook, stirring frequently, for an additional minute. Remove from the heat and allow the onion mixture to cool completely.

Step 3:

Place the cooled mixture in a food processor along with the chopped fresh coriander, and grind to a smooth paste. Rub the paste thoroughly all over the chicken and inside the cavity. Tie the legs of the chicken together to keep them in place. Cover and refrigerate for 6 to 8 hours.

Step 4:

Preheat the oven to 350°F (175°C). Place the chicken in a roasting pan and bake until the chicken is cooked and tender, 45 to 50 minutes. Make sure you turn the pan around halfway through baking, for even cooking.

Step 5:

Baste the chicken with some of the pan juices and return it to the oven for 10 minutes or until brown, with well-roasted skin. Place the chicken on a serving platter. Serve hot, and carve tableside.

Food: Golden Roast Chicken With Green Chili And Spices

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