Easy Chicken Masala
Position racks in the top third and the bottom third of the oven so that the chicken and the Caramelized Cumin-Roasted Carrots can roast together. This dish is part of the Chicken Masala Menu for 4.
6 Servings
February 2010
Ingredients
- 1 cup plain whole-milk yogurt
- 1/4 cup coarsely chopped fresh cilantro
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon garam masala
- 2 teaspoons coarse kosher salt
- 1 large garlic clove, pressed
- 1 4- to 4 1/2-pound roasting chicken, cut into 8 pieces, backbone removed
- 2 small onions, cut into 1/4-inch-thick slices
Preparation
- Mix yogurt, chopped cilantro, olive oil, garam masala, salt, and garlic in 13x9x2-inch glass baking dish. Add chicken to marinade, 1 piece at a time, coating all sides. Cover with plastic wrap; refrigerate at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
- Position racks in top third and bottom third of oven; preheat to 400°F. Arrange onions in thin layer on large rimmed baking sheet to form bed for chicken. Top with chicken pieces in single layer, spacing apart for even roasting (chicken will still be coated with marinade). Discard remaining marinade.
- Roast chicken on top rack until cooked through and juices run clear when thickest portion of thigh is pierced with knife, about 1 hour. Serve chicken atop onion slices. Spoon pan juices around.
Ingredients
- Nonstick vegetable oil spray
- 12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons cumin seeds
- 2 teaspoons coarse kosher salt
Preparation
- Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.
- Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.
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