Whole Chicken Roast with gravy/sauce on th side- Blend of different cuisine

 Whole Chicken Roast  by blending American Indian Italian and Chinese cuisine Ingredients.

 Whole Chicken Roast which i have cooked blending cuisine from American Italian Indian and Chinese styles. ( spices and techniques  mingled ) .

Preparation time - Overnight Chicken marination (6 hrs minimum ) then second marination (1hr )
Cooking time - 1 hr 30 minutes.( May vary a little with your oven or personal preference ).

Ingredients for the first marination:-

1. About 3 pond of whole chicken. ( I used with the skin on )
2. Salt (I used 3 tablespoon ) or as per your taste. It seems to be quite a lot but its a big chicken and i like my chicken to be nicely salted.
3. Curd 2  heaping tablespoon preferably hung curd.
4. Paprika/ Kashmiri red chilly powder- 1 teaspoon ( use as per your heat preference )
5. Cayenne/Red pepper powder - 1 teaspoon ( use as per your heat preference )
6.  Juice of a half a Lemon
7. Sprinkle of black pepper powder all over the Chicken.


Ingredients For Second marination

1. Italian herb mix - Parsley,Oregano and Ready made Italian herb mix.
2. Coriander Powder - 2 table spoon full ( Don't get scared and run away ) I assure you the end product with the dipping gravy sauce will be mouthwatering.
3. Clarified butter  also called Ghee 2 tablespoon  ( please use Ghee not the regular butter ) if you are new to ghee then opt for butter because you may not like its smell. I have used my homemade ghee.
4. Drizzle of vegetable or olive oil.
5. Garlic powder all over the Chicken.
6. Red onion - about  half of it chopped
7. Fresh garlic - 5-6 cloves chopped.

Ingredients for the gravy / dipping sauce

1. Oil 1 teaspoon
2. Garlic cloves minced finely 1 teaspoon
3. Red chilly sauce 1 teaspoon
4. Soy sauce ( Dark ) 1 teaspoon
5. Sugar 2 teaspoon ( or as per your taste )
6. about 1/4 th cup water
7. Salt just a sprinkle as the sauces are already salted.
8. Black pepper sprinkle.


Preparation

1. Wash the chicken properly and with a paper towel pat dry it .
2. Make small incision with a sharp knife all over the chicken to help the marination enter into it.
3. Also make small slots in the chicken skin to help you rub the marination on the chicken properly.
4. Take a bowl and make a nice marinade using the ingredients under 1st marination(1 to point number 5 )  and then rub the marinade properly all over the chicken.The chopped onion and garlic ( point 6 and 7 ) will be stuffed inside the chicken.
5. Cover and leave the chicken to marinate overnight in the fridge ( NOT Deep Fridge )about 5 hours.
6. Next day take out the chicken from the fridge and leave it on the counter top to come to room temperature before applying the second marinade mentioned under ingredients for second marination.
7. Leave it for another 30 mins to marinate and then hard work done :)

NOTE -

1.  Coat the marinations both 1st and second marination properly all over the chicken as well inside the Chicken.
2. Rub the salt nicely all over inside out.
3. Oil and ghee should properly be coated all over the chicken inside and outside.

Cooking

1. Turn the oven temperature to 370 deg Fahrenheit around  188 deg Celsius and pre heat it.
2. Take a baking dish preferably little raised on the sides will be better because chicken will give out juices.Grease the dish.
3. Bake  the chicken ( I used the second oven rack from down ) for about 1 and half hour.
4. Now make the Sauce

a) Heat oil in a saucepan and add the garlic .
b) As soon as the garlic changes colour start adding the sauce mixed with little water and add the sugar.
c) Simmer it to bring it to your desired consistency.
d) NOTE - after your Chicken is baked and broiled in the oven transfer the water from the chicken tray into the dipping sauce when serving to make it more yummy.I drizzled little sauce on the chicken after i finished cooking in the oven before serving and the rest i kept on the sid eto use it as per personal preference.

NOTE 

1.I have broiled the chicken 1-2 mins just before completion of 1 and half hour  to get a little burn look.I changed only the mode not the Chicken from the rack.Do it cautiously as too much broiling can turn the chicken dry and tasteless.

2. Every oven is different so keep an eye.

3. I also used some White Onion ,Red Potatoes and also sweet potatoes along with the chicken to bake as seen in the picture. I just salted them ,drizzled oil, black pepper and Italian herbs.Serve sizzling hot just out of the oven :)


Pictures