Ingredients:
Whole Chicken with skin, washed/cleaned – 1
Butter – 8 tbsp
Ginger/Garlic/green chili/Mint/Cilantro paste – 5 tbsp
Chicken 65 Masala powder (from Indian Store) – 3 tbsp
Tandoor Masala powder – 3 tbsp
Lime juice – 2 tbsp
Garam Masala – 1/2 tbsp
Yogurt – 1/2 cup
Oil – 3-4 tbsp
Veggies/Fruits for roasting pan (like apple, Carrots, potatoes, celery, Onions etc)
Salt
Directions:
Cut some slits on chicken for better flavor absorption.
Mix all ingredients together and marinate chicken. Apply marinade under skin, and inside cavity too.
Refrigerate marinated Chicken overnight.
Before roasting:
Preheat Oven to 450 F. Take 6 tbsp butter, make small pieces and spread it on chicken. Keep more pieces under skin and inside cavity.
Spread some big pieces of veggies / fruits on the roasting pan. Put few pieces of butter on it.
Keep chicken on top of it (breast side up), for roasting. If you have a pan with rack for roasting, keep chicken on that.
Roast at 450 for 30mts. Cover just the breast with aluminum foil, and roast at 350 for more time. Usually 15-20mts per pound of chicken. Check internal temperature and make sure it has reached 165. Towards the end, you can remove foil and roast to get it browned.
Take chicken out. Allow it to rest for another 20mts before serving.
Shyla's Kitchen 