Gota Murgir Roast/ Whole chicken Roast
Whole chicken is often cooked as murg musallam. But of course that needs a lot of preparation and of course many people to finish the dish off. We are a family of 3 people, 21/2 I would rather say (myself, my husband and my 4 years old, the half one 😁).Additionally, I am always short on time. So, thought of making something simpler.
Actually, right since Christmas, my man has been demanding whole chicken roast. But somehow it has always been postponed since then. But, then took to preparing the dish for a pre-valentine celebration. Well! valentine’s day is Monday, hence making something special will be impossible.
This chicken roast is not very complicated and can be a great part platter. Vary the size of the chicken according to your requirement. But if the chicken is huge and it becomes difficult for you to cook in a pan, you can cook it first in an oven and then for small time (say 15 minutes) in the sauce.
Gota Murgir roast/ Roasted whole chicken
- 1.5-1.75 Kg of whole chicken cleaned
- Salt to taste
- 2 onions thinly sliced
- 2 tablespoons of ground coconut
- 1 tablespoon of ginger paste
- 1½ tablespoon of garlic paste
- 3 tablespoons of cooking oil
- 1 tablespoon of ghee
- 1 teaspoon of turmeric powder
- 2 teaspoons of cumin powder
- 2 teaspoons of coriander powder
- 3 teaspoons of red chili powder
- 2 teaspoons of garam masala powder
- 1 tablespoon of cashew nut paste
- 1 tablespoon of poppy seed paste
- 1 tablespoon of tomato puree
- 200 g of yogurt
- 1 teaspoon of rosewater
- 8-10 strands of saffron
- 3-4 drops of kewra water
- Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.
- With a knife, make cuts on the breast and thighs of the chicken.
- Marinate the chicken with salt, ½ tablespoon of red chili powder, minced garlic and ginger.
- Keep the chicken aside for 30 minutes. The cavity of the chicken should also be marinated well.
- In a pan, add 2 tablespoons of oil fry the onions and keep them on a plate. Make a paste of the fried onions leaving aside few strands for garnishing later.
- In a bowl, add turmeric powder, cumin powder, coriander powder, red chili powder, ground coconut, garam masala powder, fried onion paste, cashew paste, tomato puree, poppy seed paste, yogurt, oil. The oil that I had used here was the onion flavored oil that was used for frying onions.
- Marinate the chicken with this mixture carefully massaging the chicken particularly at the cuts and inside the cavity. Marinate the chicken for 1 hour to overnight. (See Notes)
- With a kitchen string tie the legs together and tuck the wing tips under the body of the chicken.
- In a kadai, add 1 tablespoon of ghee and 1 tablespoon of oil and heat it.
- Add the chicken in the kadai without the marinade and brown the chicken on both the sides. Keep the chicken aside. I have used a pair of tongs for flipping the chicken.
- Now to the kadai, add all the remaining marinade and saute the spices till you see oil releasing the sides of the kadai.
- Add about half a cup of water to the kadai followed by the chicken to the kadai. Cook the chicken covered.
- As the volume of liquid reduces in the kadai, add about a cup of saffron soaked milk to the kadai. Continue cooking the chicken for about 45 minutes. Do not forget to flip the chicken in between. (See Notes)
- Cook till the chicken is cooked completely and you see oil leaving the sides of the kadai.
- Add the rosewater and kewra to the kadai and turn off the flame. Garnish the chicken with fried onions and serve.
- The chicken should be left in refrigerator if marinated overnight.
- You can use kitchen forceps to flip the chicken.
- Another alternate way of cooking the chicken is cooking it in oven for 45 minutes at 220 degree C. Then you can saute the spices and cook the chicken again with all the juices and the milk for another 15 minutes. This helps the chicken to absorb all the spices.
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