Indian Roast Chicken

TOTAL TIME: 2 hr 15 min
Prep: 30 min
Inactive Prep: 15 min
Cook: 1 hr 30 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • One 3-pound chicken
  • Salt and pepper
  • Juice of 1 lemon
  • 1 cup red and green seedless grapes
  • A handful fresh cilantro leaves
  • 1 bulb garlic, separated and peeled
  • 1/4 cup dried fenugreek leaves
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Directions

Preheat the oven to 400 degrees F.

Wash the chicken thoroughly with cold water and pat dry with paper towels. Lay the chicken on a clean cutting board and sprinkle the skin and cavity with a pinch of salt and pepper and the lemon juice. Stuff the grapes, cilantro and garlic into the cavity. Tie the legs together with some kitchen string and tuck the wings behind the back of the chicken.

Mix together the fenugreek leaves, garam masala, cardamom, smoked paprika, turmeric, cinnamon and a pinch of salt and pepper in a small bowl. Loosen the skin on the breast of the chicken and rub some of the spice mixture under it, taking care not to tear the skin, and then rub the remaining mixture liberally over the rest of the chicken.

Lay the banana leaves flat on a counter top. Carefully wrap the marinated chicken in them, making sure it is completely covered. Using kitchen string, tie it snugly to hold the leaves in place. (If using foil, wrap the chicken completely in foil.) Place the chicken into a large roasting pan and place in the oven until the chicken is cooked through and the juices run clear, 1 to 1 1/2 hours.

Allow to rest for 15 minutes before carving.

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  • on September 20, 2013

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    made this last night sooooo good but, I made it in the crockpot!!!! turn chicken upside down and the breast will be so moist with the juices I love your recipes do you have a cookbook out yet!!!

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  • on September 08, 2013

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    Great recipe! I cooked mine in a pampered chef roaster. Juicy, perfectly cooked chicken. We made a meal with her recipe for green beans with tomatoes( left out paneer, because my husband doesn't like cheese, and carrot halva. It was delicious!

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  • on March 10, 2013

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    One more thing. Save the juice! I made the best noodle soup the next day for dinner. Thank you Bal.This is THE BEST ROAST CHICKEN I HAVE EVER EATEN IN MY LIFE!!!!!

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