Insanely juicy and soooo flavourful, this masala roast chicken is my Mamas recipe, one she’s been making for family dinners since I can remember. Such a quick to prepare marinade using basic pantry ingredients with Oriental and Indian flavours combined… spicy… ‘masalafied’ and just umami bursting!!.
Soya sauce, rice wine and maggie seasoning liquid mixed with dry spices of coriander, cumin, garam masala and chilli powder. There is also a ton of fresh ginger, garlic and even a dash of Worcestershire sauce.
Butter basted throughout cooking… even with compound butter, I used my curry leaf butter to baste this time, and it was phenomenal!!
Do you own a meat flavour marinade injector?… It has to be one of my favourite kitchen gadgets because you can get flavours to penetrate all the way down to the bone. If you don’t own a flavour injector, rub the marinade on the chicken inside and out the way Mama still does it. She didn’t rotisserie the bird either. It was roasted in the oven whole or cut into pieces.
Served up with my garlicky emerald green kale rice and charred veggies, perfect with a roast.
METHOD FOR RICE Sauté garlic and onions on med heat in a little oil until translucent, add the kale and cook till soft. Add the cooked brown rice, mix thoroughly and season.
METHOD FOR RICE
Sauté garlic and onions on med heat in a little oil until translucent, add the kale and cook till soft. Add the cooked brown rice, mix thoroughly and season.