Indian whole grilled chicken

Portions: 6 servings
Total Time: 1 hour 15 minutes
Difficulty: Intermediate

Description

This Indian Whole Grilled Chicken recipe brings the vibrant flavors of Indian cuisine to your table with a succulent, spice-infused roast chicken. Perfect for a family dinner or a special occasion, this dish combines traditional Indian spices with the classic technique of roasting to create a meal that's both comforting and exotic.

The chicken is marinated in a rich blend of spices, lemon juice, and butter, ensuring that every bite is packed with flavor and moisture. Serve this with a side of cucumber salad and flatbread for a complete, satisfying meal.

Difficulty:
This recipe is considered intermediate due to the marination process and the need to manage the roasting time and temperature to achieve the perfect balance of tenderness and crispiness.

Preparation Time:
15 minutes

Cooking Time:
1 hour

Cooking Method:
Roasting

Resting Time:
30 minutes to 1 hour before baking

Total Time:
1 hour 15 minutes

Portions:
6 servings

Estimated Cost:
The cost can vary based on the quality of the chicken and spices, but expect to spend around $15 to $25 for all ingredients.

Calories:
Approximately 429 calories per serving.

Best Time to Eat:
This dish is perfect for dinner, especially on weekends or special occasions when you have more time to prepare and enjoy a leisurely meal.

Best Season for Eating:
While this dish can be enjoyed year-round, it's particularly delightful in cooler months when a warm, spiced meal is most comforting.

Cuisine:
Indian

Course:
Main Course

Ingredients

• 1 Whole Chicken with Skins on around 1.25 kg
• 2 tbsp Coriander leaves for garnishing

For Marination

• ½ cup Butter, melted
• 1 tbsp Coriander Powder
• 1 tsp Turmeric Powder
• 2 tsp Cumin Powder
• 2 tbsp Kashmiri Chilli Powder
• 1 tbsp Garam Masala Powder
• 2 tsp Black Pepper Powder
• 2 tbsp Ginger Garlic Paste
• 3 tbsp Lemon Juice
• Salt to taste

Instructions

1. Prepare the Chicken: Clean the chicken thoroughly and pat it dry with paper towels. Use a knife to pierce holes all over the chicken, ensuring not to tear the skin.
2. Make the Marinade: In a saucepan, melt the butter gently. Add coriander powder, cumin powder, turmeric, black pepper powder, Kashmiri chilli powder, and garam masala powder. Stir in ginger garlic paste and salt. Finally, add lemon juice and mix well.
3. Marinate the Chicken: Spoon the marinade over the chicken, massaging it well into the skin and into the cavity. Marinate for at least 2 hours, or overnight for deeper flavor.
4. Preheat Oven: Preheat your oven to 180°C (356°F).
5. Roast the Chicken: Place the chicken in a baking tray, cover with foil, and bake for 45 minutes. Remove the foil, spoon some of the juices over the chicken, and bake for another 45 minutes. Increase the oven temperature to 220°C (428°F), remove the foil, and bake for an additional 35 to 40 minutes, basting with the juices every 10 minutes.
6. Rest and Serve: Allow the chicken to rest for 10 minutes before carving. Garnish with coriander leaves and serve with your choice of sides.

✅ Quick Tips:
Marination Time: The longer you marinate, the more flavorful the chicken will be. Overnight marination is ideal.
Basting: Regularly basting the chicken with its juices during the final stage of roasting ensures a moist and flavorful result.
Temperature Check: Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) near the bone for perfect doneness.
Serving Suggestions: Pair with a cooling cucumber salad, flatbread, or Indian-style rice to balance the spices.