How To Make Bengali Roast Chicken
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 whole chicken, about 1.5 kg
- 2 tablespoons yogurt
- 2 tablespoons mustard oil
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- Salt to taste
- Fresh coriander leaves, for garnish
Instructions
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Clean and wash the chicken thoroughly. Make deep cuts on the chicken legs and breasts.
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In a large bowl, mix together yogurt, mustard oil, ginger paste, garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, and salt.
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Rub the marinade all over the chicken, making sure to coat it well, including the cuts.
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Allow the chicken to marinate for at least 2 hours or overnight in the refrigerator.
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Preheat the oven to 180°C (350°F). Place the marinated chicken on a baking tray and roast for 1 hour, basting with the marinade every 20 minutes.
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Increase the oven temperature to 200°C (400°F) and roast for an additional 30 minutes, or until the chicken is cooked through and the skin is crispy.
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Remove from the oven and let it rest for 10 minutes before carving.
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Garnish with fresh coriander leaves and serve hot.
Nutrition
- Calories : 280kcal
- Total Fat : 15g
- Saturated Fat : 3g
- Cholesterol : 85mg
- Sodium : 285mg
- Total Carbohydrates : 3g
- Protein : 32g
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