Who Love cardamom & the aroma ? If the answer is “YES” then a big shout to all the Lover so today i share a Chicken Roast with amazing spices, I too a great lover of Cardamon and who not love cardamon, well we Indians are hug fan, It is a common ingredient in Indian cooking & baking, Cardamon is the spices of Queen gives the bold flavor, Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance.
Yogurt also work wonder in marinade the flavored with all the spices and it does a great job by keeping the chicken meat moist, succulent and full of flavor it & contribute to the browning of the skin, ma kids just love dis amazing flavor and kept for 3 hrs. for marination, actually couldn’t kept longer as ma kidos wanted to have chicken roast, as can kept also over night marination, Well that was ma home experience and we love each bit, if u too drrooling over dis “Chicken Roast” do try and give me the feedback.
As ingredient noted below :
1 Whole Chicken (900 grm.)
1 tbsp. Oregano.
Salt according to taste.
For blending Masala :
4 green cardamom
1 tsp. coriander
5 garlic cloves
1 inch ginger
3 green chilly (de-seeded)
½ cup curd.
3 tbsp Olive Oil (Any Oil – for marination)
3 tbsp Olive Oil (Any Oil – for roast in pan)
For Roasting Veggie :
2 Carrot (Chopped into long strip)
1 Potato (Chopped into long strip)
4 Green Chilly
Wash the Chicken and cut the stomach portion and make slit on thigh & breast – like butterfly , wipe the chicken with kitchen towel apply salt and keep a side.
Take a blender add all the blend ingredients add 1 tbs. of curd & blend to smooth paste
Now a bowl add curd, dry oregano, olive oil & blended paste and mix well. Smear spices between skin and breast and all over the chicken, front and back.Refrigerate at least 2 hours and up to 24 hours, Before roasting, chicken remove from refrigerator 25 minutes early.
Take a Frying pan @ medium heat add 3 tbsp. olive oil and roast for 10 minutes, in meantime, preheat oven to 150 C to 200 C.
Take a baking tray add the veggie of ur choice I add Carrot, Onion, Green Chilly and Potatoes.Place chicken breast-side up in a baking pan or cast iron pan. Bake in oven until thoroughly cooked, 45 minutes – 1 hour, take a sharp Knife make a little slit @ chicken it red juice coming let the chicken cook for a while then again, slit @ chicken when white juice come then remove from oven and let rest 15 minutes. Carve and serve.
Cut the Chicken like butterfly & slit to thigh.
For Marination with goes to refrigerator for 3 hrs / overnight. (I kept 3 Hrs.)
After Roast in a pan & placing to oven.