By Jessie Kaur,
Special to The Post
Growing up, my mom didn't eat meat but could cook it with precision.
In her Punjab village household, she was responsible for making curry chicken for special events. In a massive pot, she would fry a mash of onions, garlic, ginger, and chilies, adding a mix of aromatic spices and even a tomato or two.
After what seemed like an eternity of caramelizing, she would add the pieces of chicken.
For me, roasted chicken is more attractive as a meal option.
I like to combine robust ingredients and tuck everything into a warm oven.
This recipe takes the best elements of my mom’s curry chicken, but requires only spending a few minutes combining ingredients and then into the oven.
The lemon, spices, olive oil, and buttermilk infuse the meat, leaving it perfectly moist. A whole chicken can roast in about an hour. No basting or flipping required.
• 1 Roasting Chicken
• 1 Onion, peeled and halved
• 5 Garlic cloves, peeled
• ½-inch piece of Ginger
• 1-2 Chili(s)
• 2/3 cup Buttermilk
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 2 teaspoon Turmeric
• 2 teaspoon Garam Masala
• 1 teaspoon Ground Cumin
• 1 teaspoon Black Pepper
• 1 Lemon
• Cilantro, Green Onions, Red Chilies (optional garnish)
Directions
Preheat oven 450F
Rinse and pat dry chicken. Place in roasting pan lined with parchment paper. In a blender, combine all other ingredients, except lemon. Blend until pureed.
Add some of the puree into the inside of the chicken. Rub the remaining puree on the entire outside of the chicken. Cut lemon in half, place in the chicken cavity. If you have time tie the legs, if not leave as is.
Uncovered, place chicken in oven and roast at 450F for 20 minutes, until browned. Reduce oven heat to 375F, add 1 cup of water, cover with roasting pan lid or aluminum foil. Cook for about 40 minutes or until the breast temperature reads 170 degrees and the thigh 190 degrees.
Remove chicken from oven, and transfer to serving platter (remember to remove lemon halves). Let chicken stand 10 to 15 minutes so the juices settle.
Jessie Lehail is the author of Indian Influence, a food blog that takes global eats and reinterprets them with a South Asian influence. Visit her blog at www.indianinfluence.ca.
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