Make this Roasted Chicken with Delicious Marinade and Spiced Basmati Rice | Roasted Chicken Mandi

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is higher in protein, while long-grain rice is more affordable.

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Skinless chicken breast is leaner, while thighs are often less expensive.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color and flavor at a lower cost.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are nutritious, while sunflower seeds are budget-friendly.

Cut the two young chickens into halves using kitchen shears, making slashes to create entry points for the marinade.

Remove excess fat from the chickens and set them aside.

Prepare the marinade by blending spices, onions, tomato, garlic, ginger paste, tomato paste, lemon juice, and oil in a blender, adding salt and black pepper.

Pour about 1 cup of the marinade over the chicken halves and massage it in; reserve the rest for later.

Let the chicken marinate for about an hour (overnight is ideal).

Preheat the oven to 425°F (220°C).

Massage the chicken again and sprinkle with additional salt before placing it in the oven.

Roast the chicken for 55 minutes to 1 hour and 15 minutes, until the internal temperature reaches 165°F (75°C).

In a bowl, rinse 2 cups of basmati rice until the water runs clear.

In a preheating pan, add vegetable cooking oil and toast whole spices (coriander, cumin, turmeric, fennel, cloves, green cardamom, black cardamom, and a small piece of cinnamon) with some leftover red onions.

Add the reserved marinade and cook until it slightly separates.

Add the drained rice to the pan, along with salt and black pepper, and stir to coat the rice with the marinade.

Measure 3 cups of water using the same cup as the rice and add it to the pan; bring to a boil.

Stir the rice and lower the heat to the lowest setting; cover and cook for about 20 minutes.

Brush the chicken with extra marinade during the last 15 minutes of roasting.

Chop cilantro and prepare green beans with salt, pepper, ginger garlic paste, and oil; roast in the oven alongside the chicken.

Once the rice is done, turn off the heat and mix in cilantro and lemon juice.

Serve the roasted chicken over the fluffy basmati rice with green beans.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens