My family loves roast chicken, so I decided to use Reichado masala for the extra flavours and kept it rustic.

Ingredients:

  1. 1 whole fresh chicken with skin
  2. 2-3 tbs. Of reichado masala
  3. 1 tsp. Tumeric powder
  4. Salt to taste
  5. Oil (as required). ( I have used 3-4 tbs.)
  6. Potatoes whole as required. ( I have used 2.)
  7. 2 spring onions finely cut
  8. Cheddar cheese as required. ( I have used 1/2 cup)
  9. Butter as required. (I have used 4 tbs.)
  10. Onions whole as required. (I have used 4)
  11. Carrots cut into quarters
  12. Silver foil as required
  13. Lemon cut into quarters
  14. 2-3 tbs. Vinegar
  15. 3 cups Cabbage
  16. 1-2 cups Mayonnaise
  17. 2 tbs. Sugar
  18. 1 tsp salt
  19. Juice of 1/2 a lime
  20. 1 tsp mustard powder/paste
  21. 1 tsp onion powder

    Method: Wash your chicken nicely with water. Clean and remove the innards and excess fat. Now immerse the chicken in normal water for 1/2 an hour. Remove and pat dry with a paper towel.

    With clean hands separate the skin using your fingers. Apply tumeric powder, salt, oil and reichado masala and massage the bird nicely. Apply masala into the inner cavity too. Apply masala on the flesh too. Now prick the chicken gently so the masala is soaked inside too. Keep the bird aside for about 1 hour on the kitchen counter covered. Preheat the oven to 200°C.

    For the vegetables:- Cover the onion individually in silver foil and keep aside. Next wash the potatoes thoroughly and dry them. Apply salt and oil and cover with a silver foil. Place the potatoes into the pan along with the chicken. Bake at 200°C for 1/2 an hour. Reduce the temperature to 180°C and continue baking for another 1/2 hour. At this stage introduce the onions into the pan. Let it cook for another 1/2 an hour.

    Now remove the pan. Let the potatoes cool, open the silver foil and make a slit into the potatoes. As required add butter, cheddar cheese and spring onions. Bake the potatoes in another pan for 10 minutes more so the cheese melts.

    Coleslaw: Wash the cabbage and pat dry. Cut the cabbage finely and mix with items 16-20. Decorate with spring onions and chopped coriander. Taste and enjoy.

    Recipe for: Reichado masala

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