Spicy Roast Chicken
This aromatic spicy version of Roast Chicken is an all time favorite of my family. The added spices take you on an epicurean adventure. Roast potatoes and gravy give it a western touch and the skin of the chicken is spicy, golden and crisp.
Ingredients
- 1 dressed chicken approximately 1.2 kgs
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1/2 tsp chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder (jeera)
- 1 tsp salt
- 1 tbsp vegetable oil
- 300 g potatoes
- 1 tbsp corn flour
Servings: people
Instructions
- Clean the chicken well, removing liver and gizzard. Pat dry to remove as much moisture as possible.
- Mix the ginger, garlic, chilli powder, turmeric, cumin powder, salt and oil together to make a marinade.
- Rub the marinade all over and inside the cavity of the chicken and keep in the fridge overnight or for up to 24 hours. If you want to make it earlier, marinate for a minimum of 4 hours.
- Place in a shallow baking tray with enough room to turn while roasting and roast in a hot oven for 10 minutes on each side or until brown all over.
- Continue roasting for another 30 minutes, turning the chicken every 15 minutes. You can add baby potatoes or larger parboiled peeled potatoes cut into halves or quarters during the last 30 minutes.
- When roast is done, remove from the pan and deglaze with 2 cups water, scraping all the juices and bits of meat from the bottom of the pan.
- Strain the drippings and discard the solids. Bring to a boil.
- Mix 1 tablespoon of corn flour/ cornstarch in 50 ml of cold water and add to the boiling gravy. Add a little salt if necessary. Once the gravy is thick, turn off heat.
- Cut the chicken into about 10 large pieces and place in a platter with the roast potatoes.
- Serve the gravy separately.