I don’t make whole chickens very often but today was one of those days I did. Let me just say I may just be making them more often. This Indian Spiced Chicken was so good.
My 12-year-old is my biggest fan. Bless my child. He loves my cooking, unless it’s a whole lot of veggies. Then I’m no longer such a good cook…haha!
But he knows he has to eat his veggies and he loves fruit so that’s no problem. He said this Indian Spiced Chicken was so delicious.
I made this chicken with some salad and it was all gobbled up. I had no time for fancy condiments.
However, the chicken was so delicious and well spiced, it didn’t need much else. Try it for yourself if you don’t believe me.
I know you all must be wondering where I’m at as I never post as much. I promise I do try but I don’t have enough time in the day and load shedding doesn’t help.
This is exciting news. I have just registered an NPO called “The Sprinkles of Hope Foundation”.
For me it’s always been a goal to help other women. Since sharing my story of abuse I get loads of messages from women sharing their stories with me.
To be honest I don’t have any major plans for the NPO yet. I want to make a difference by little acts of kindness.
“Sprinkles of Hope” seems so appropriate for the NPO. I always live by hope and I want the same for every woman that’s in a dark place.
My hubby and my best friend is embarking on this journey with me. I am really excited about making a difference.
For me Hope is the only thing that kept me going and alive during my dark days. I lived by Hope and I still do.
I want to be able to give the hopeless, hope again. I want women to know that no matter how tough it seems now there is always hope.
Some may say it’s easy for her to talk because she has everything going. No, I don’t and whatever I have today didn’t come easy.
There were many moments in my life I wanted to give up too. But I believe in the power of positivity and I know you are what you believe.
Trust me on this. Everything I believed would happen in my life has happened.
Even when nobody believed in me, I believed in myself. No darkness is going to take away my light. I will always rise up again.
You can rise again too. Just believe it enough. I want to sprinkle hope on every woman that’s stuggling so they can have the life I have today.
A life filled with self-love, positivity and determination. We as women are stronger that we give ourselves credit for.
I will share more about my NPO along the way so stay tuned. If you’re on social media you can join my page soon.
Let’s get to my Indian Spiced Chicken Recipe. I think you’re going to love it.
How to make the chicken
Easy, did I say that. Yes, this is easy too!
You mix all the ingredients for the marinade, a little list of spices, together and rub it into the chicken. It is then baked and you have the most succulent and flavor-filled chicken.
I always rub some marinade under the skin. It’s not nice when you have all the flavor on the skin and when you cut into the chicken it’s just bland.
If you know me by now you should know I hate bland. For this you do need a few spices but I am sure you can find them all in your spice cupboard.
You will need cumin, coriander, chilli powder, turmeric, garam masala, fennel, yogurt, salt, garlic, ginger and oil.
The flavors of this roast chicken is heavenly. It smelled so delicious whilst roasting, I couldn’t wait to get it out the oven.
Roasting the chicken
I roasted the chicken at 200 degrees Celsius for 25 minutes, this way the skin gets nicely browned and crisp.
The temperature is then reduced and cooked for a further 40 minutes. You will obviously adjust the cooking time according to the size of your chicken.
If your chicken is slightly smaller or bigger I don’t think it’s going to make a huge difference.
You will know your chicken is ready when you make a little slit and pull the leg away from the body. If the juices run clear then you know it’s cooked.
There’s nothing worse and more scary that raw chicken so if it’s pink pop it into the oven for longer. I would rather have a slightly over done chicken than under cooked.
Indian Spiced Chicken
- 1.2 kg whole chicken
- 1 large onion
- 6 sprigs fresh thyme
- 3 tbsp vegetable or olive oil
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tbsp kashmiri chilli powder
- 1/2 tsp turmeric
- 2 tsp garam masala
- 1/2 tsp ground fennel
- 3 tbsp plain yogurt
- 3 large cloves garlic, minced
- 1 tsp finely grated ginger
- 1&1/4 tsp salt
- Ensure your chicken is thawed well if you are using a frozen chicken. I used a fresh chicken so I only needed to bring it to room temperature for 30 minutes. Pat the chicken dry with some paper towels. Preheat oven to 200 degrees Celsius.
- Mix all of the ingredients in a bowl, except the thyme and onion. If you are using a bigger chicken you may want to increase the salt a little
- Loosen some of the skin on the chicken with a small spoon. I loosen just a little at the breasts and drumsticks. Rub the marinade all over the chicken and rub some underneath the skin of the chicken. Stuff the thyme into the chicken. Tie the drumsticks with some string and tuck under the chicken.
- Roast the chicken for 25 minutes at 200 degrees Celsius on the middle rack. Turn the heat down to 180 degrees Celsius and roast for a further 40 minutes or until the chicken is cooked through. After 25 minutes baste the chicken, pour the pan juices over.
- To test if the chicken is done, pierce the chicken between the drumstick and the body. If the juices run clear it's ready. Rest the chicken for 15 minutes before cutting
- You can discard the onion or eat it. The remaining juices in the pan is liquid gold so use some crusty bread to mop them up
- You can use butter instead of the oil
- The thyme stuffed into the chicken doesn't really give it much flavor but I love the smell of thyme and even a little perfume makes the chicken smell amazing
- If the chilli powder is too hot for you then reduce it to half the quantity