I can’t say this bird is super simple! But yes super delicious! This is another variation of my Roasted Chicken recipe. It has so much flavor, so easy to prepare, easy I am saying I did not use whole spices just bought already ground spices. This dish marries well with any side dish or salad.
1 tbsp paprika
1 tbsp roasted curry powder
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tsp ground turmeric
1/2 tsp cayenne pepper
1 tsp peeled and roughly chopped fresh ginger
2 garlic cloves, peeled and roughly chopped
Quarter of a small onion
6 curry leaves
6 dried chilies
3 tbs yogurt
Juice of ½ lime
2 tbs vegetable oil
2-1/2 teaspoons salt
1 kg chicken (I used skin removed)
1_In a small pan over medium-low heat, combine the paprika, roasted curry powder, cumin, coriander, turmeric and cayenne pepper. Cook stirring constantly for about 2 minutes, until spices are fragrant.
2_Add the spices to a blender or mini food processor, along with the ginger, garlic, onion, curry leaves, dried chilies, yogurt, lime juice, oil and salt, process until smooth.
3_Using a very sharp knife, make slashes on all meaty areas of chicken. Place the chicken in a large bowl and rub marinate on the chicken. Cover and refrigerate for at least 3 hours or overnight.
4_Preheat the oven to 180 C. Line a sheet tray with aluminum foil (for easy clean-up) . Place the chicken on a rack, place the rack on the sheet tray and place the sheet tray in the oven, Spoon any marinade left in the bowl evenly over the chicken. Cook the chicken for 1 hour and 15 minutes. Serve with rice, vegetables, salads or roshi ………………………… enjoy!