Masala Murgha – Spicy Whole Baked Chicken
This simple roast chicken-flavorful but not too fiery is a lovely light supper or lunch dish.
3 large garlic cloves, halved
1 medium fresh hot green chili, seeded
One 2 inch piece fresh ginger, peeled & coarsely chopped
¼ C fresh coriander leaves
2 tablespoons lemon juice
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 ½ teaspoons sweet paprika
½ teaspoon salt
2 Tablespoons vegetable oil
One 3-31/2 pound chicken, skin removed
1 Tablespoon unsalted butter, softened
For Garnish:
6 sprigs fresh coriander
2 lemons, sliced
2 large tomatoes cut in wedges
½ cucumber, thinly sliced
1 small onion, thinly sliced
In a blender, combine the garlic, chili, ginger, coriander, and lemon juice, and process to a fine paste. Transfer to small bowl and add the turmeric, cumin, paprika, salt, and oil. Stir to make a coarse paste. Using a sharp knife, score the chicken in several places and place in a shallow baking dish. Rub the spice paste over the chicken, spreading it into the crevices, until the bird is evenly covered: rub some of the paste inside the cavity. Cover the chicken with plastic wrap and refrigerate at least 3 hours, or overnight. Preheat the oven to 400. Place the chicken on a rack in a roasting pan. Dot the surface with the butter. Bake, basting with the pan juices several times, 1 ½ hours, or until the juices run clear when the chicken is pierced with a fork. Transfer the chicken to a serving platter and garnish with the coriander sprigs, lemons, tomatoes, cucumber, and onion. Serves 4.
