Indian Spiced Whole Chicken Recipe with Sadia Whole Chicken
Indulge in the aromatic and flavorful Indian Spiced Whole Chicken recipe made with Sadia Whole Chicken. This juicy and tender dish is infused with a blend of Indian spices, stuffed with fresh herbs, garlic, and grapes, and roasted to perfection. Ideal for family gatherings or special occasions, this whole chicken recipe is a showstopper packed with authentic Indian flavors.
Indian Spiced Whole Chicken Recipe with Sadia Whole Chicken
Indulge in the aromatic and flavorful Indian Spiced Whole Chicken recipe made with Sadia Whole Chicken. This juicy and tender dish is infused with a blend of Indian spices, stuffed with fresh herbs, garlic, and grapes, and roasted to perfection. Ideal for family gatherings or special occasions, this whole chicken recipe is a showstopper packed with authentic Indian flavors.
Cooking Time
0 Mins
Roasting
| Sadia Chicken Griller | 400g |
| Salt and pepper, to taste | |
| Lemon (juice and zest) | 1 |
| Red grapes | 10 |
| A bunch of fresh coriander | |
| Garlic | 10 cloves |
| Garam masala | 2 tbsp |
| Cardamom powder | 1 tbsp |
| Turmeric powder | 1 tsp |
| Cinnamon powder | ½ tsp |
| Olive oil | 2 tbsp |
How to make Indian Spiced Whole Chicken Recipe with Sadia Whole Chicken:
Prepare the Chicken:
Preheat the oven to 180°C.
Wash the Sadia Whole Chicken and pat it dry.
Season the chicken with salt, pepper, lemon juice, and lemon zest.
Stuff the Sadia Whole Chicken:
Stuff the cavity of the chicken with red grapes, fresh coriander, and garlic.
Tie the legs together with kitchen twine and tuck the wings behind the chicken for even cooking
Make the Spice Rub:
In a bowl, mix garam masala, cardamom powder, turmeric powder, cinnamon powder, and olive oil to create a spice paste.
Season the Sadia Whole Chicken:
Gently loosen the skin of the chicken without tearing it and rub some spice paste under the skin.
Rub the remaining paste generously all over the outside of the chicken.
Roast the Sadia Whole Chicken:
Wrap the chicken completely in foil and place it in a baking dish. Roast for 40 minutes.
Remove the chicken from the oven, open the foil, and spoon the juices over the chicken.
Return the chicken to the oven with the foil open and roast for an additional 10-15 minutes or until fully cooked.
Rest & Serve:
Check if the chicken is cooked by inserting a meat thermometer (should read 75°C at the thickest part)
Let the chicken rest for 10 minutes wrapped in foil before carving.
Garnish with fresh coriander, lemon wedges, and red grapes. Serve with rice, naan bread, or a fresh salad.
203 Calories
