Roasted Chicken Masala

In Indian cuisine you typically see chicken dishes vs. turkey. Although this Indian spice rub can be used on Turkey, I prefer to use it on chicken. This recipe has been passed over to me by my sister-in-law (shout out to Kajal). Try it out:

*Note: Prepare masala marinade the night before you plan to host dinner

Marinade ingredients
  • 1 Medium Size whole chicken (giblet removed)
  • 2-3 tablespoons of fresh lemon juice (can adjust)
  • 2-3 tablespoons of olive oil (can adjust)
  • 1.5 tablespoon fresh grated ginger
  • 1.5 tablespoon finely chopped garlic
  • 1 tablespoon turmeric
  • 1.5 tablespoon garam masala
  • 1.5 tablespoon cumin powder
  • 1 tablespoon chili powder (can adjust to taste)
  • 2 tablespoons coriander powder
  • 1.5 tablespoon salt ( can adjust to taste)

Other ingredients
  • 1 lemon halved
  • 1 head of garlic cut in half crosswise
  • 2 large yellow onion thickly slice
​
Directions:
​
Preheat the oven to 425F degrees

Mix marinade ingredients in a medium size bowl. You can add more of the lemon/olive oil to adjust the consistency of the marinade. (Look for a thick watery consistency- not dry).  Place chicken onto a tray. Rub Marinade into the chicken skin. Cover the chicken with saran wrap and store it in the fridge the night before.

Liberally ad salt and pepper the inside of the chicken. Stuff the cavity with the bunch, both halves of lemon, and all the garlic
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Optional: place the onion and carrots in a roasting pan. Toss with salt, pepper. Spread the veggie around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
Spicy sliced potatoes

 Ingredients

Taking potatoes to a whole new level. A great side dish for any main course meal.
  • 2 pounds (900g) Yukon gold potatoes
  • 5 TBS olive oil, divided
  • 1 tsp salt and ground pepper 
  • 2 tsp crushed green chilies 
  • 1/2 - 1 yellow or sweet onion, diced  
  • shredded mozzarella or marble 

Directions:

Preheat oven to 350 degrees 

Set a steamer basket in a pot with 2 inches simmering water. Add potatoes, cover, and steam until tender when pierced with a knife, 12 minutes. Transfer potatoes to a paper-towel-lined plate.

Alt: is to pop the potatoes in the microwave on high heat for less than 8 mins. TIP: lightly coat the potatoes with olive oil so it won’t stick, then transfer to baking dish in batches.

 In a large nonstick skillet, heat oil over medium-high. Add onion and season with salt and pepper. Cook, stirring frequently, until translucent and add the crushed green chilies for 10 mins. 
​
Transfer potatoes to a baking dish  and top with onion/chili mix. Spread shredded mozzarella or marble cheese. Bake for 20 mins until cheese is golden brown!

Tandoor Chickpea Salad

Ingredients
  • 1 can of chickpeas drained 
  • 1 chopped onions
  • 1 chopped tomato
  • 2 table spoons of coriander
  • 2 table spoons of lemon juice
  • 1-2 cup of plain yogurt 
  • Salt and pepper to taste

Directions:

Mix all the ingredients in a medium bowl and add little Tandoori masala to give it colour. If you don’t have any Tandoor Masla, you can easily add paprika to, give it that colour. If you want to spicy things up even more, you can add green chilies.
At the OLVE,  we independently select and write about stuff we love and think you'll like too. We are not affiliated nor do we have an advertising partnerships with the brands we may feature. 

All images © Olve