By Devi Poojari
This roast chicken recipe harnesses all the flavours of a classic Goan vindaloo curry to make the juiciest, whole-roasted chicken – perfect to make as a centrepiece for your family-style meals.
1 whole chicken, skinned 7 Kashmiri red chillies 6-7 cloves 7 whole black peppercorns 1 cinnamon stick 1 teaspoon cumin seeds 5 tablespoons ginger-garlic paste 2 tablespoons tamarind pulp 1 tablespoon jaggery powder ½ cup coconut vinegar 4 tablespoons butter Salt and pepper, to taste
Wash and pat dry the whole chicken thoroughly and sprinkle a generous amount of salt all over its outer surface and inner crevice.
Allow it to sit on a tray in your fridge overnight before you take it out and bring it to room temperature.
Toast the whole spices in a dry pan until aromatic and add it to a blender jar along with the remaining ingredients to grind to a smooth paste.
Apply the vindaloo paste all over the chicken and make sure to apply some on the insides too.
Add a couple of halved lemons and a whole head of garlic into the crevice and roast in a preheated oven at 180 degrees Celsius.
Keep turning the chicken over at regular intervals to ensure that it cooks evenly on all sides.
This should take anywhere between 75-90 minutes, after which let it rest on a wire rack for 20 minutes before you carve into it.
Serve warm with roast potatoes, salad and some rice.
Image Credit: delish.com