When you think of serving up a spicy Indian chicken the first thing that comes to mind is tandoori chicken. But most places serving tandoori chicken apart from the spices they use, tend to incorporate some sort of food colouring that leaves your fingers tinted a strange reddish-pink even as you tear off a nice chunk. In my opinion Indian spices really don’t need additives. Varied in terms of levels of heat, taste, texture and colour, Indian spices can well do without food colouring to make any dish using them look appetising.
Besides what do you do if you don’t have a tandoor? I don’t have one, and I suppose neither do many people living in apartment buildings. In fact even an open barbecue or wood-fired grill is a no-no for most city dwellers, and we can’t always call in for take out.
So here’s a simple oven-roasted chicken with Indian spices. Marinaded in lime juice, yoghurt, fresh roasted and powdered cumin and coriander seeds, kashmiri chilli powder, a coarse ground regular hot red chilli powder (you could substitute with sweet and hot paprika), ginger and garlic powder, a pinch of nutmeg and clove powder, turmeric powder, salt to taste, chopped fresh mint and a touch of olive oil instead of butter (since I’m watching my weight), this is an on-the-go, quick marinade which can be whipped up in no time. You don’t even need to roast an entire chicken like I did. Thaw your piece/s of chicken overnight, then whip up the marinade in 10 minutes tops, lightly salt the chicken and add a 1/2 teaspoon of lime, let it sit for 10 minutes, pat it dry, coat the chicken with the marinade, cover it with cling film and stick it back into the fridge (not the freezer).
When you get back from work, get the chicken out of the fridge and let it come to room temperature while the oven pre-heats, and either bake it covered in foil or roast it open in the oven. You can even marinade boneless cubes of chicken, skewer them onto metal skewers with an assortment of bell-peppers, onions and tomatoes and roast them in the oven or on the barbecue till done.
Roasting chicken always makes me think of family and sitting down at the table with so much food we’d be spoiled for choice. My parents weren’t the indulgent sorts though. Rather strict in the way they raised us, we had to say grace and sit at table while we ate (none of that TV dinner stuff), making wholesome conversation, and finishing off what was on our plates, taking it in turn to clear, unless of course you were a habitual malingerer, which meant you had perennial table-clearing privileges until you saw the folly of your ways and made amends. Raised in god-fearing Catholic homes my parents brought us up by the book, with the occasional paddle and cane, but they made sure we were well fed and well schooled, not just academically but in the niceties of life. ‘The well-brought-up versus the dragged-up’ as my mum would say, referring to some of the more free spirited kids who lived down the road, who roamed around with slippered feet and crumpled clothes. She made sure despite raising three of us almost single-handedly (my dad was in the merchant navy) that our clothes were ironed to military crispness and our ears were washed, that our homework was done on time and that we brought home a good report card or we would have hell to pay. She also made sure we ate a balanced diet which most definitely included a selection of veggies at every meal and different meats and fish. But what I really looked forward to was the roast chicken she made. In-charge of the stuffing, I had to do it in the order she laid down, no different, chopping to exact proportions and in a sequence she had mastered. Rather difficult for a rebellious Scorpio child who was itching to break-free and do her own thing. The marinade too was one she had perfected, honey glazed with a few additions that made it her own. But the stuffing was something else, packed with cubes of fried bread and potatoes with fried chicken livers, crispy bacon bits, green peas, carrots, raisins and an assortment of nuts, then liberally laced with whiskey. It took the stuffing to as close to culinary heaven as you could get.
But I’m not venturing down that road. That one’s reserved for Christmas at my parent’s home and the stuffed turkey or chicken which is the mainstay of the meal.
Encase the chicken in foil and slow roast it for 45 minutes to an hour at 250 degrees C until the chicken is tender, Then unwrap the chicken from the foil and drain out the marinade, adding it to any reserve marinade and roast the chicken uncovered on a wire rack placed over the baking tray, until crisp on the outside for another 30 – 40 minutes, taking care to turn it around occasionally. Keep basting the chicken from time to time with the reserve marinade and juices. This will ensure that the chicken stays moist even as the skin crisps up.
Meanwhile heat up the reserve marinade and juices from the chicken and add a couple of tablespoons of honey… well more than a couple (4 – 5 more like it).