Roasted Rotisserie Chicken Whole Chicken Tandoori using Prestige POTG 19 PCR OTG
- 4 years ago
Roasted Rotisserie Chicken refers to dry heat cooking that takes place in an oven (OTG), the food is cooked by convection.
Ingredients
700g - 1kg whole CHICKEN
½ cup hung curd or yogurt
25g chicken tandoori masala powder
1 tsp kashmiri red chilli powder
1 tbsp ginger paste
1 tbsp garlic paste
¼ tsp pepper powder
¼ tsp salt or more to taste
2 tbsp mustard oil
2 tbsp white vinegar
1 tbsp lime juice
Instruction
1. Wash the whole chicken, pat it dry with kitchen paper towels & keep aside
2 To a mixing bowl, add thick yogurt or hung curd. (To make thick yogurt or hung curd, line a thin cloth, Pour 1 cup curd. Wring it gently and strain off the water. Make a knot and hang it to a hook for 45 mins. Then use half cup.
3. Next add in ginger garlic paste, chicken tandoori masala powder, kashmiri red chili powder, salt, pepper powder, mustard oil, white vinegar and lemon juice. Mix everything well. The marinade has to be thick and not of dripping consistency.
4. Add the Marinade over the whole chicken. Make sure to marinate all the parts of the chicken including the cavity.
5. Cover and set it aside for at least 6 hours or overnight.
6. Preheat oven to 220 degree C/392 degree F with upper & lower heating rod "ON" for 10 minutes. Line a tray with a baking paper or aluminium foil (to hold the drippings/juices during the process) and place it in the lower rack.
7. Remove whole chicken from the Marinade, shaking off excess, Skewer the chicken into the rotisserie rod, tie the chicken legs together with the help of strong thread to ensure the chicken holds its shape and juices stay inside the cavity. Attach the long neck of the chicken using tooth picks so that it will be always in place during the baking process. Place the chicken (with the rotisserie rod) in the oven using rotisserie handle.
8. Bake at 220 Deg C for 40 - 50 minutes with rotisserie mode (upper & lower heating rod "ON" with rotisserie action, we can also use convection fan mode for faster baking) or until the chicken becomes crisp and gets caramelized.
9. When done, turn off the OTG. Remove the chicken by placing the hooks of the rotisserie handle under the grooves on either side of the rotisserie.
10. Lift the left side of the rotisserie by lifting it up and then pulling out the rotisserie carefully. Takeout the chicken from the rotisserie rod.
11. Serve immediately & enjoy with your favorite drink, salads!
Ingredients
700g - 1kg whole CHICKEN
½ cup hung curd or yogurt
25g chicken tandoori masala powder
1 tsp kashmiri red chilli powder
1 tbsp ginger paste
1 tbsp garlic paste
¼ tsp pepper powder
¼ tsp salt or more to taste
2 tbsp mustard oil
2 tbsp white vinegar
1 tbsp lime juice
Instruction
1. Wash the whole chicken, pat it dry with kitchen paper towels & keep aside
2 To a mixing bowl, add thick yogurt or hung curd. (To make thick yogurt or hung curd, line a thin cloth, Pour 1 cup curd. Wring it gently and strain off the water. Make a knot and hang it to a hook for 45 mins. Then use half cup.
3. Next add in ginger garlic paste, chicken tandoori masala powder, kashmiri red chili powder, salt, pepper powder, mustard oil, white vinegar and lemon juice. Mix everything well. The marinade has to be thick and not of dripping consistency.
4. Add the Marinade over the whole chicken. Make sure to marinate all the parts of the chicken including the cavity.
5. Cover and set it aside for at least 6 hours or overnight.
6. Preheat oven to 220 degree C/392 degree F with upper & lower heating rod "ON" for 10 minutes. Line a tray with a baking paper or aluminium foil (to hold the drippings/juices during the process) and place it in the lower rack.
7. Remove whole chicken from the Marinade, shaking off excess, Skewer the chicken into the rotisserie rod, tie the chicken legs together with the help of strong thread to ensure the chicken holds its shape and juices stay inside the cavity. Attach the long neck of the chicken using tooth picks so that it will be always in place during the baking process. Place the chicken (with the rotisserie rod) in the oven using rotisserie handle.
8. Bake at 220 Deg C for 40 - 50 minutes with rotisserie mode (upper & lower heating rod "ON" with rotisserie action, we can also use convection fan mode for faster baking) or until the chicken becomes crisp and gets caramelized.
9. When done, turn off the OTG. Remove the chicken by placing the hooks of the rotisserie handle under the grooves on either side of the rotisserie.
10. Lift the left side of the rotisserie by lifting it up and then pulling out the rotisserie carefully. Takeout the chicken from the rotisserie rod.
11. Serve immediately & enjoy with your favorite drink, salads!