Recipe courtesy of Bal Arneson
Print
Indian Roast Chicken
Total:
2 hr 15 min
Prep:
30 min
Inactive:
15 min
Cook:
1 hr 30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr 15 min
Prep:
30 min
Inactive:
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
  • 2 tablespoons garam masala
  • 1 tablespoon ground cardamom
  • 1 tablespoon smoked paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons grapeseed oil
  • 3 to 4 banana leaves (or use foil)

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.

More from:

Indian Food

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

One-Pan Roast Chicken with Vegetables

Recipe courtesy of Tia Mowry

Chicken South Indian Style

Recipe courtesy of Bal Arneson

Slow-Roasted Garlic Chicken

Recipe courtesy of Aida Mollenkamp

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Recipe courtesy of Tyler Florence

Roast Chicken Enchilada Suizas Stacked Casserole

Recipe courtesy of Rachael Ray

Roast Chicken Stuffed with Lemon and Rosemary

Recipe courtesy of Tiffani Thiessen

Campfire Chicken with Fire-Roasted Potatoes and Sauteed Veggies

Recipe courtesy of Bal Arneson

Chicken Tikka Masala with Fluffy Basmati Rice

Recipe courtesy of Lorraine Pascale

Indian-Spiced Chicken

Recipe courtesy of Dave Lieberman

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Eats

9am | 8c

Unique Eats

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Crazy Cakes

2pm | 1c

Crazy Cakes

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Kings

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

So Much Pretty Food Here