INDIAN CHICKEN ROAST RECIPES

ROASTED INDIAN CHICKEN, VEGETABLES, AND CHICKPEAS | BETTER ...

Roasted Indian Chicken, Vegetables, and Chickpeas | Better ... image

This Indian chicken recipe is rich in flavor (check out all those warm spice!) yet light on clean-up. The entire Indian dinner recipe, chicken and vegetables included, cooks on one sheet pan.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 1 hours 5 minutes

Prep Time 35 minutes

Yield 1 1/2 cups each

Number Of Ingredients 18

Ingredients

¼ cup grapeseed oil or peanut oil
1 tablespoon sugar
1 tablespoon yellow or black mustard seeds
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground coriander
¾ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 pound carrots, cut into thin strips
2?½ cups cauliflower florets
1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
1 tablespoon lime juice
¼ cup fresh cilantro leaves
2 tablespoons slivered almonds, toasted, or dry roasted peanuts (optional)
1 lime, cut into wedges

Steps:

Preheat oven to 425°F. If desired, line a 15x10x1-inch baking pan with foil; set aside. In a small bowl combine oil, sugar, mustard seeds, turmeric, cumin, ginger, coriander, salt, cinnamon, and cayenne pepper.
In an extra-large bowl combine chicken, carrots, cauliflower, and beans. Drizzle with oil mixture; stir gently to coat. Transfer mixture to the prepared baking pan.
Bake, uncovered, about 30 minutes or until chicken is no longer pink and carrots are crisp-tender and starting to brown.
Drizzle 1 tablespoon lime juice over chicken mixture. Sprinkle with cilantro and, if desired, almonds. Squeeze a lime wedge over each serving.

Nutrition Facts : Calories 356 calories, CarbohydrateContent 28 g, CholesterolContent 58 mg, FatContent 16 g, ProteinContent 26 g, SaturatedFatContent 2 g, SodiumContent 765 mg, SugarContent 12 g

CURRIED ROAST CHICKEN, DURBAN STYLE RECIPE - NYT COOKING

Curried Roast Chicken, Durban Style Recipe - NYT Cooking image

In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian food worldwide, there is a recipe from Durban, South Africa, for chicken roasted whole with a forcefully seasoned ginger and chili paste. The chicken is skinned before seasoning and cooking, not a demanding job but one that requires care. The fragrant heat of the chicken, which stayed moist thanks to its foil cocoon, even seemed to tease some spicy flavors from the Marcel Lapierre Morgon Beaujolais I poured with dinner. The fruitiness of the wine helped tame the heat.

Provided by Florence Fabricant

Total Time 2 hours

Yield 3 to 4 servings

Number Of Ingredients 11

Ingredients

1 3 1/4-pound whole chicken, skinned
1/4 cup lemon juice
1 2-inch piece peeled ginger, chopped
3 cloves garlic, chopped
3 small fresh green chilies, chopped
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder, preferably coarsely ground
Freshly ground black pepper

Steps:

Cut two deep diagonal slits, down to the bone, in each chicken breast and one in each leg and thigh. Place chicken, breast side up, on a sheet of heavy-duty foil large enough to enclose it. Place in a roasting pan.
Place lemon juice, ginger, garlic, chilies, salt, oil, cumin and coriander in a blender and process to a thick purée. Rub purée over chicken, inside and out, and into slits. Set chicken aside 30 minutes.
Heat oven to 400 degrees. Dust chicken with chili powder and black pepper, enclose in foil and crimp to seal. Roast 1 hour.
Open foil and baste chicken. Return, uncovered, to oven for 15 minutes, basting twice more. Transfer chicken to serving platter. Pour juices from foil into a small dish and serve alongside chicken.

Nutrition Facts : @context http//schema.org, Calories 626, UnsaturatedFatContent 30 grams, CarbohydrateContent 6 grams, FatContent 45 grams, FiberContent 1 gram, ProteinContent 48 grams, SaturatedFatContent 12 grams, SodiumContent 771 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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