Roast Chicken

What I love about roast chicken is the simplicity of its preparation. It is also very versatile. You can eat it with rice, put it in a sandwich, add it to your salad or just eat it on its own. As for the preparation, all there is to it is to buy a chicken, clean, marinate and leave it to its own devices in the chiller. After 4 hours or so, or preferably overnight, just chuck it in the oven. Now, how easy is that?

This is Chef Priya Menon's recipe which appeared in Kuali . The marinade, made with garlic, ginger, spices, yogurt and Tandoori powder is a keeper. If you don't like yogurt because of its sour fermented smell, don't worry. Once the chicken is roasted, the sourish smell disappears and in its place an exotic aroma develops. I have adapted Chef Priya Menon's recipe below :


Roast Chicken
1 chicken
4 cloves garlic
1 inch ginger
1 teaspoon fennel
1 teaspoon cumin
1 teaspoon black peppercorns
3 tablespoon Tandoori powder
1 cup yogurt 
salt to taste
2 tablespoons oil


Method :
1. Pound garlic, ginger, fennel, cumin, and black peppercorns together with salt.
2. Put pounded ingredients into a mixing bowl together with yogurt, Tandoori powder and oil. Mix.
3. Rub the marinade all over the chicken including the cavity.
4. Put chicken into a freezer bag and leave overnight in the fridge.
5. Roast in preheated oven at 180C for 60 minutes. 

Mix marinade ingredients.

Rub marinade all over chicken including cavity.

Place chicken in freezer bag and leave it in the fridge to marinate overnight.

I don't know how to truss the chicken, that's why it's "terkangkang" (legs wide apart). 

Serve with a salad for a healthy meal.