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 a 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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