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Fish Shami Kabab


Orange Chiffon Cake

Saturday, December 31, 2011

Oven Roasted Whole Chicken(আস্ত মুরগীর রোস্ট)

  1. Whole chicken-1 (around 2 and 1/2 lb)
  2. Red chili powder-1 ts
  3. Turmeric powder-1/2 ts
  4. Cumin powder-1 ts
  5. Garam mashala powder-1 ts
  6. Ginger paste-1 Tbs
  7. Garlic paste-1 Tbs
  8. Lemon juice-2 Tbs
  9. Plain yogurt-3 Tbs
  10. Carrot-1 (sliced)
  11. Potato-1 medium(cubed or long shape)
  12. Garlic cloves-10-12
  13. Onion-1 medium(cut into 4-6 pieces)
  14. Butter/oil-3 Tbs  
  15. Salt-1 and 1/2 ts or according to your taste
  1. Clean the chicken properly. Do not off the skin. Wash and drain water from inner side. Poke the chicken with knife or fork.
  2. Take a bowl. Add all powder and paste ingredients and lemon juice,salt and plain yogurt to the bowl. Mix well. Put the chicken on a oven proof pan. First apply butter/oil to the chicken well then apply the mixture to the chicken. Make sure the inside of the chicken gets coated with the mixture. For this you can separate the skin a little and apply the mixture between the skin and meat. (see the picture)  Fill the stomach of the chicken with carrot,potato,garlic cloves and onion.
  3. Fold the wings underneath and tie the chicken legs.Cover the chicken with plastic wrap and keep it for marinate around 3-4 hours.
  4. Preheat oven 350 f. Remove plastic wrap from the pan and cover it with a foil.
  5. Place the pan into the oven and bake it around 30 minutes. Then remove the pan from the oven and put the juice over the chicken with a spoon and turn the chicken over.Again place it in oven and bake another 30 minutes. Remove the foil from the pan and bake it another 15 minutes.By this time the chicken should turn brown.(If not take little longer time). Again remove the pan from the oven and turn the chicken over. Bake another 15 minutes. Remove chicken from the oven. Untie chicken legs.
  6. Place the chicken to a serving dish and serve hot.


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