Chicken Roast with Salad

Ingredients for Chicken Roast with Salad:

1. Chicken – 1 kg, medium-sized 

2. Thick curd – 4 tablespoons 

    Ginger, finely chopped – 2 teaspoons 

    Kashmiri chilli powder – 1½ tablespoons 

    Chilli powder – 1 teaspoon 

    Garam masala powder – ½ tablespoon 

3. Onion, finely chopped – 225 g 

    Ginger, chopped – 1 teaspoon 

    Garlic – 2 cloves, chopped 

    Almonds, thinly sliced – 30 g 

    Cumin seeds – 2 teaspoons 

    Coriander powder – 1 teaspoon 

    Turmeric powder – 1 teaspoon 

    Salt – 1½ teaspoons 

4. Oil – 110 ml 

5. Radish – 600 g, thinly sliced into rounds 

    Salad cucumber – 1, halved lengthwise and thinly sliced into rounds 

    Onion – 1 small, thinly sliced 

    Apple – 3, peeled, cored, and cut into small cubes 

6. Lime juice – From 2 limes 

    Salt and pepper – As required

How to prepare Chicken Roast with Salad?

1. Clean the whole chicken thoroughly, removing the wingtips and skin. 

2. Coat the chicken with the second set of ingredients, place it in a container, cover, and refrigerate for 1 hour. 

3. Grind the third set of ingredients into a smooth paste. 

4. Heat oil in a non-stick pan, add the paste, and sauté on low flame for about 8 minutes until it turns dark brown. Onions should be well cooked.

5. Preheat the oven to 200°C. 

6. Fold a large enough sheet of aluminium foil twice and place it on a baking tray. 

7. Coat the chicken inside and out with the sautéed masala, then wrap it tightly in the foil. 

8. Place the foil-wrapped chicken in the oven with the breast side facing up and roast for 1½ hours until fully cooked. 

9. To prepare the salad, combine the fifth set of ingredients in a bowl, add the sixth set of ingredients, and mix well. Serve alongside the chicken. 

Courtesy: Vanitha Magazine, January 18-31, 2025

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