Cook Time: 50 mins
Ingredients:
- 1 whole chicken, (4-5 lbs)
- 2 tbsp Kissan Tandoori Masala
- 1.5 tbsp Kissan Garam Masala
- 2 tbsp Kissan Olive oil
- ½ cup whole milk yogurt, or dahi
- 2 tablespoon lemon juice
- 2 teaspoon salt
- red onion, lemon slices, and chopped cilantro
Instructions:
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Start with spatchcocking, or butterfly, your chicken. Flip it over again. Press down on the breast plate to crack it so that it lays flat.
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Remove the skin from the entirety of the chicken, except the wings. Pat the chicken dry with paper towels. Use a chef's knife to cut three deep gashes on each thigh and each breast.
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In a large mixing bowl that can fit the chicken, mix together the wet marinade - the yogurt, Kissan Tandoori Masala, lemon juice, , salt, Kissan Garam Masala, Kissan Olive oil.
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Pull on a pair of kitchen gloves. Transfer the chicken to the mixing bowl and massage the marinade all over the chicken. Cover and place in the fridge for 8 hours, ideally for 24 hours for the best flavor. 1 hour is the absolute minimum for marinating.
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After the chicken has marinated, preheat the oven to 425°F. Line a roasting pan with aluminum foil, and place the rack on top. Spray or brush the rack with oil. Place the chicken on the rack, tucking the wings underneath the chicken.
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Transfer the chicken to the middle rack in the oven. Roast the chicken for 25 minutes. Carefully remove it from the oven. Brush the chicken with the remaining marinade. Put the chicken back in the oven. Continue roasting for another 20 minutes, adding 15 minutes for each additional pound of chicken, i.e. 4lbs = 1 hour 15 minutes.
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Turn the broiler on high and broil the chicken for 5 minutes to char it. Remove the chicken from the oven. To check for doneness, use a food thermometer to measure for 165℉ at the thickest part of the breast, the thigh, and under the wing and that the juices run clear.
Allow the chicken to rest for 15 minutes before carving into it.
Serve the chicken with rice, raw red onion, cilantro, and lemon wedges.
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