Spicy Whole Baked Chicken

Recipe Ingredients

3		Garlic cloves - halved (large)
1		Fresh hot green chile - seeded
1		Fresh ginger - - (2" long), peeled, and
		Coarsely chopped
1/2 cup	8g / 0.3oz	Fresh cilantro
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Ground turmeric
1 teaspoon	5ml	Ground cumin
1 1/2 teaspoons	7.5ml	Sweet paprika
		(or 1 tspn red food coloring)
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Vegetable oil
1		Chicken - - (3 to 3 1/2 lbs), skin removed
1 tablespoon	15ml	Unsalted butter - softened
		Garnish
6 sections		Fresh cilantro
2		Lemons - sliced
2		Tomatoes - cut in wedges (large)
1/2		Cucumber - thinly sliced
1		Onion - thickly sliced (small)

Recipe Instructions

In a blender, combine the garlic, chile, ginger, cilantro, 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 with plastic wrap and refrigerate at least 3 hours.

Preheat the oven to 400 degrees. 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 1/2 hours, or until the juices run clear when pierced with a fork.

Transfer the chicken to a serving platter and garnish with the cilantro sprigs, lemons, tomatoes, cucumber, and onion.

Source:
THE BEST OF INDIA by Balraj Khanna

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