Shadiowala Roasted Chicken

Whether the charka was made of chandan, rail gaddi ayi ya nahi, shadiowala roasted chicken was a must!

Also, if you’re young enough to not understand that those are songs, you should go away. This is a place for old grumpy, yet easily amused people that say things like, “In my day, you could bogart a buffalo.” I feel like that there, son, is the mic drop. But alas, the Google gods own my ever expanding derrière and so, I must write. Endless, ridiculous, yet SEO friendly nonsense. Oh yes, don’t forget to insert the title in the first paragraph – shadiowala roasted chicken. See what I did there?

I’m in a rather elated mood today. Why? Who the f@$% knows. I have a cold, hacking like a chain smoker that recently started smoking rocks, and well I’m sure there’s more. But on the plus side, I did convince a young man that thought dating me was a good idea that maybe he needed to reflect on himself and his poor decision making. So, he’s made an appointment with a counselor to explore his mental health. While I firmly believe that we all should focus on our mental health and that seeking professional help should be democratized and encouraged, I’m not sure that I like that dating me or wanting to is a sign of mental/emotional deterioration. Well, what can you do. For me, I choose to look out at this beautiful post snow day with a boiling cup of tea. The sky is gloriously blue, the trees are heavy under snow, roofs are beautifully covered, and I’m having a great hair day. So I suppose in this tiny speck of the world, things are good. Things are also good because I have delicious roasted chicken.

I don’t know why people don’t make more roasted chicken, or assume there isn’t an Indian roasted chicken or a Punjabi roasted chicken. We like chicken…and we like roasting things…so there you go. Shadiowala roasted chicken is incredibly easy to make. Make the spice rub, score the chicken, slather rub on chicken, cover, refrigerate, roast, and then go num num num. Obviously, just use an instant read thermometer to make sure you’re not giving yourself a not so sexy case of salmonella.

Also, next time you’re in the mood for a ludicrous yet delightfully g-rated story, ask me about Victor, maybe even about the time that I thought hopping on a train with 3 strangers and proceeding to share a condo with them for 2 weeks was a good idea. Spoiler alert – it was a great idea. I had my first ever rambutan.

Looking for a few more fanciful meals? Try these:

Shadiowala Roasted Chicken

Course: MainCuisine: PunjabiDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

50

minutes

Total time

1

hour 

5

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 whole chicken, skinned

• 4 tbsp ginger

• 6 cloves garlic

• 2 chili peppers

• 1 tbsp chili powder

• 1 tbsp cumin, roasted and powdered

• 1 tbsp coriander, powdered

• 1 tsp chili flakes

• 1 tsp black pepper

• 2 tbsp dried methi

• 2 tbsp Punjabi garam masala

• 1 tsp salt

• 2 tbsp lemon juice

• 1/4 cup water

Equipment/Specialty Items

• Cumin SeedsCumin Seeds
• Coriander SeedsCoriander Seeds
• Kasoori MethiKasoori Methi
• Ninja Blender/Food ProcessorNinja Food Processor

Directions

• Rinse chicken, pat dry, and set aside.
• Place all ingredients into food processor and mince into a smooth paste.
• Score the chicken.
• Coat chicken evenly, cover, and place in fridge minimum of 4 hrs, best if overnight.
• Pre-heat oven to 400 degrees.
• Remove chicken from fridge and place intro roasting pan. Roast until the instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170 degrees F. Approximately 50 – 60 minutes.
• Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
• Carve the chicken, sprinkle with the cilantro, and garnish with the lime slices. Serve immediately.

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