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Ever since I tasted this roast of hers, I had to have the recipe. I have made it countless times, especially for my friends who are bored of tandoori seasoning.
This method will leave your bird with a spicy, tangy, and sweet exterior with a very flavorful and tender inside. The use of mayonnaise does not dry out the bird while roasting and all that seasoning goes in deep.
INGREDIENTS:
- 1 medium size chicken, skin on
- 5-6 cloves of garlic, minced
- 1 heaping tsp of salt, or upto taste
- 2 tbsp red chili flakes
- 2 tbsp chaat masala
- 1/2 cup Greek yogurt
- 3 tbsp mayonnaise
- 2 tbsp ketchup,
- Optional: 1/4 cup barbecue sauce,
Method:
1. Marinate your bird a day before to get maximum flavor. Pat dry your chicken and poke multiple holes into it with a knife.
2. In a large bowl mix in all ingredients, except the barbecue sauce. Using your hands massage in the marination into the chicken well. I like to stuff it inside the skin as well from the thigh and breast area. Cover the bowl and let it marinate overnight in the fridge.
3. Take it out 2 hours before baking. Preheat oven to 425F, place the bird in a baking dish and cover with aluminum foil. Bake for an hour covered. Remove foil, flip the bird and bake for 20 minutes. Baste the drippings on the bird, and brush barbecue sauce on both sides. Broil for few minutes on the back side and then flip it over and broil the front of the bed.
4. Remove from oven and let it rest for 5 minutes before serving. The sauce will thicken up and you can further reduce it on stove top. This will be your gravy.
5. I served this roast with cheesey smashed potatoes, garlic brioche buns and Caesar salad.