Whole Chicken Roast -Indian Style!

Whole Chicken Roast -Indian Style!
By : Megha Elsa Saju
Prep: (Marinate the Chicken the night before)
The night before, wash the chicken inside out. Wash it again with little turmeric and salt.
keep the skin on, because I think it helps in keeping the moisture in. Slowly remove all the attachment between the skin and the muscle, to make like a pocket. This should be done all over, the chicken breasts, thighs and legs. Even the wings if possible.
With a fork, punch holes all over under the skin (not too many). This will let the masala to seep in to marinate.

Marinade:

1 cup yogurt
2 - 3 tbsp Shan Tandoori Chicken Masala powder ( or any masala you prefer)
salt to taste
2 tsp chilli powder
1 tsp turmeric
1 tsp coriander / dhaniya powder
1 tsp jeera / cumin powder
1 tsp garam masala powder
juice of 1 big lemon

Mix this into a paste. Taste for salt, as you cannot add later. Adjust any if necessary.
Rub this paste onto the chicken, under and over the skin. On the muscles and meat. Inside the hollow, that is inside the chicken hollow. The whole chicken should be covered with this masala.
Place the chicken in a tray and cover with plastic wrap. Refrigerate overnight.


Baking: (the next day)

Remove and let the chicken come to room temperature (atleast 1 - 2 hours).
If you want, you can tie the legs together (so that they will stand up). I just placed metal skewers thru the legs.
The chicken did take a long time to bake. Preheat and Bake @ 400 degrees F.
It took about 2 to 2 1/2 hours in the oven. I baked until the internal temperature came up to 160 F.
Baked with a foil on top for about 1 hour, with a turn in between and another 1 hour or more with out the foil, but turning every 20 minutes. Check for temperature! Best way to see if its cooked. Serve Hot as you like.
NOte:
Only once thru the whole process, I used excess of the masala marinade to brush on both sides of the chicken, that is after the first 1 hour.