Sunday, November 16, 2014

Roasted Tandoori Chicken and Vegetables with a Tangy Cilantro Dip


A roasted whole chicken is one impressive dish. It gives off a classy, kitchen pro vibe and if you get it right, it is definitely a showstopper. The best part is that it actually isn't that hard to make!


My first attempt at roasting chicken was very interesting. First of all, I found that I connected with the chicken in a weird way. I kept referring to her as a "her" and I just couldn't stop. Needless to say, it was very weird to eat her for dinner.


Besides that, I learned a lot of things about baking chicken, mainly that it isn't hard at all! Don't be scared of a dish that looks complicated. At least give it a try in the comfort of your home, if you fail, no one will even know. And if you don't, well then, you'll have an awesome recipe to add to your repertoire. So here are some tips from my experience-
  • Don't try to lift the baked chicken with or play with the legs. They come off!! Especially if they are well done.
  • You can get by without basting the chicken. Since I marinated the chicken for so long, it was really flavorful!
  • Trussing the chicken is important for appearance and even cooking. But, the twine fell off my chicken during baking and it was still just fine. In the future, I'll remember to tie and double tie the legs in place.
  • Bake the chicken uncovered until it develops a nice roasted color (for me that was 50 min) and then foil it to prevent burning.
  • Don't be afraid to salt the chicken when marinating! This is really important to get a nice flavor.
  • This is a two day process. Make sure to marinate the chicken the night before you bake it!
  • Make sure to read the recipe carefully, I some a lot of tips in it too.
Good luck in the kitchen! :)


Roasted Tandoori Chicken and Vegetables
(Serves 3-4)

1 3lb whole chicken with skin, giblets and neck removed


1 lime
Stalks of 1 bunch cilantro

Marinade:
2 tbs yogurt
1 stick butter, room temperature
Juice of 1 lime
2.5-3 tbs tandoori masala
1 tbs paprika
1 tbs Cajun seasoning
1 tbs dried parsley
1/2 tbs dried rosemary
1 tbs garlic and ginger paste
Salt and pepper 
1 lime

for the vegetables:
3 red potatoes, scrubbed
1 large zucchini
2 or 3 carrots
1 onion
1 tbs olive oil
Following seasonings to taste -
oregano garlic powder Cajun seasoning rosemary paprika black pepper
1 tspn salt


Thoroughly wash and dry the chicken. Make sure to get into the cavity and don't leave any water.


Season it generously with salt and pepper and set aside.


In a large bowl that will fit the chicken, beat the softened butter till it is creamy. Then mix all the ingredients of the marinade together.


Generously rub the marinade onto the chicken making sure to get under the skin and in the cavity. Then, leave the chicken in the fridge in a covered bowl overnight.


A couple hours before you bake the chicken, roughly chop all the veggies. Marinade using the rest of the ingredients and leave them in a covered bowl for later use.

One hour before you need to bake the chicken, take it out of the fridge to let it come to room temperature. You don't want to shock the chicken by putting a cold one into a hot oven. Preheat the oven to 400 and prep the chicken.


Stuff it with a lime cut in half and the rinds from the lime juiced for the marinade. Put the stalks of the cilantro from the dip it too. Tie the legs together with twine (more securely than this picture!) and tuck the wings under the body. (Might want to watch a video on this step).


Rub any marinade that may have fallen off overnight back into the chicken and place it into the center of a 9×13 baking dish or roasting pan. Put all the veggies around the chicken and pop the dish into the oven for around 1 and  half hours. The way to tell if the chicken is done is by inserting a thermometer into the deepest part of the thigh without hitting bone and the temperature should read 160. Cover the dish half way with foil to avoid burning the skin.

Once you take the chicken out of the oven, let it rest for 20 minutes before carving or else all the juices will run out. 

Carve and enjoy!


Tangy Cilantro Dip


1 bunch cilantro
1/2 cup mayo
1/2 cup sour cream
2 garlic cloves 
Salt and pepper
Water to thin to desired consistency 

This dip can easily be made a day in advance. In fact, it tastes better once the flavors come together as it sits overnight. 

Simply, blend all the ingredients together and thin the mixture with water to your desired consistency. Make sure to taste for seasoning.

Enjoy! 

3 comments:

Anonymous said...

Looks amazing! Thanks!

Anonymous said...

Yummy! Great pictures!

Omama Farooq said...

I would love to try insha'Allah.

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