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Indian Spiced Roasted Chicken

 
Indian Spiced Roasted Chicken
roasted chicken with indian spices
photo credit: gourmetsleuth
I'm a fan of roasted chicken AND Indian food. This recipe from Whole Foods  uses fresh ginger and garlic, turmeric, lemon, caraway, cayenne, ground coriander, served with a pan sauce.
Recipe By: Wholefoods Market
  • Prep5 min |
  • Total1hr 35min |
  • Serves 6
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5
based on 1 reviews
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Ingredients

    • 1 tablespoon grated ginger
    • 1 teaspoon caraway seeds
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon salt
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon ground turmeric
    • 2 cloves garlic, finely chopped
    • 4-5 pounds whole chicken
    • 1/2 each lemon
    • 1 tablespoon ghee (clarified butter), melted
  • Pan Sauce:
    • 2 tablespoons flour
    • 2 tablespoons fat from pan
    • 1 - pan drippings

Instructions

Preheat oven to 375°F.

Put ginger, caraway, garam masala, salt, cayenne, coriander, turmeric, and garlic into a small bowl and stir well to combine.

Arrange chicken in a lightly-oiled baking pan and season all over with ginger mixture. Squeeze lemon over chicken, then place the rind inside the cavity. Drizzle chicken with ghee.
S
Roast, basting a few times, until a thermometer inserted in the thickest part of thigh reaches 170 to 175°F, about 1 1/2 hours. Set chicken aside to let rest for 10 minutes, then carve and serve.

Pan Sauce
Scrape pan drippings into a glass measuring cup. Skim off the fat, reserve 2 tablespoons, discard the rest of the fat and set the residual drippings aside.

Place the 2 tablespoons of fat in a small sauce pan.  Add 2 tablespoons of flour. Stir and cook for about 2 minutes over medium heat. Add the chicken broth, bring to a simmer and cook for about 3-5 minutes until the sauce thickens.

To Serve
Slice chicken and serve with a drizzle of sauce.

Reviews [1]

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  • Indian Spiced Roasted Chicken
    5.00 5
    We love spicy, flavor dishes in our household. This recipe was a winner. I didn't have an ghee and didn't want to go buy it so I just clarified my own butter. The pan sauce was delicious, combing the flavors from the roasted chicken with all the spices. We served it with mashed potatoes and steamed spinach. A definite keeper!

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