Roasted Garam Masala Chicken

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A new found love in our house is Garam Masala. The flavors are bold and beautiful and we can’t seem to get enough of it! I came across a recipe and did some alterations to it. The results were fantastic! The masala sauce does make a large amount and can easily cover 2 chickens. It also freezes well so if you don’t have a lot of people in your home you can always have it ready to pull out and toss in the oven.

 

  • 1 3-4 lbs roasting chicken

 

Masala Marinade

  • 6 tbs plain yogurt
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 2 tsp tumeric
  • 1 & 1/2 tsp Garam Masala
  • 2 & 1/2 tsp ground coriander
  • 2 tsp garlic, minced
  • 2 tsp seasoning salt
  • 1 tsp ground pepper
  • 1/2 cup ground almonds

 

  1. In a small bowl combine all ingredients
  2. Loosen all the skin on the chicken
  3. With you hands take globs of the marinade and begin stuffing it under the skin and massage the top to spread the marinade under the skin. Continue until the whole chicken has marinade under the skin.
  4. Use the remaining marinade and rub over the the outside of the entire chicken.
  5. Allow to sit for 2 hours or preferably over night.
  6. Preheat oven to 400
  7. Place chicken in a roasting pan and cover with the lid or with tin foil.
  8. Cook for 25-30 mins then reduce heat to 350 for another hour or until your meat thermometer 165.
  9. Allow chicken to rest for 5 minutes covered with a piece of tin foil before carving.

                                  Pairs great with Yellow Rice & Naan Bread

 

 

 

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