Recipes

East Indian Bottle Masala Rubbed Chicken Roast with Potatoes

An equivalent of the Sunday Roast, this recipe is a great way to enjoy a nice hearty meal. Very versatile as well – the leftovers can be used to make delicious chicken sandwiches, chicken wraps or pizzas for the days to come.

Ingredients

  • For the Brine – 500ml Water
  • 100ml Vinegar
  • 50gm Salt
  • Rub for Chicken – 60ml Olive Oil
  • 1 Teaspoon Salt 
  • 1 Teaspoon Pepper
  • 10 Cloves Garlic (minced)
  • 2 Teaspoons Mustard 
  • 2 Teaspoons Bottle Masala
  • 3 Tablespoons Honey
  • 2 Teaspoons Mixed Herbs 
  • 1 Teaspoon Cumin Powder
  • 30ml Worcestershire Sauce
  • Accompaniments – 1 Large Potato (cubed into 4 pieces)
  • 1 Bell Peppers (diced)
  • 1 Whole Chicken (1.5kg)

Preparation

Prep: 15 minutes
Cooking: 30 minutes

  1. Make a brine liquid by combining the above-mentioned ingredients (you need not follow this step if you do not wish to brine chickens). Slit the chicken down the spine, prize open and immerse into the liquid overnight.
  2. Then take a bowl, combine and whisk in all the mentioned rub ingredients until u get a pasty consistency.
  3. Pat dry chicken with the help of kitchen towels or a duster. Put the chicken in a baking dish and apply evenly all over the skin and under the skin. Let it steep in the marination for a couple of hours in a refrigerator.
  4. Meanwhile preheat the oven to 200 degree Celsius. Cut cubes of the potatoes and brunoise of the bell peppers.
  5. Parboil the potatoes and add them to the baking dish along with the chicken and some of the starch water.
  6. You can fill the cavity of the chicken with whole squeezed lemons and rough-cut carrots, celery and bell peppers.
  7. Cover with foil and roast for an hour and 15 minutes. Remove the foil in 45 minutes of roasting and baste with butter.
  8. Garnish with a sprig of coriander.
  9. You can make a sauce by adding a small thickening (cooked butter and flour) to the pan juices, add red wine and chop up all the vegetables that you stuffed in the cavity of the chicken.

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James Miranda

The very first time I put on a Chef's Coat and when I first laid my hands on an old trumpet, it brought me immense joy. I realised that was my calling - through food and music, I wanted to bring joy to other people's lives too. Observing my granny in her old-stone counter kitchen, cooking Sorpotel and Vindaloo in Goa and singing old Goan folk songs or rummaging through her recipe books that date back to the late 1800s or the satisfaction I would derive from seeing her earthen pots boil and soak in flavour - a voice deep within me always said, “boy, you are going to be a chef one day." Professionally far removed from the family of doctors, I was inclined towards culinary arts. After working at Sofitel and Marriott, I started Jazzy Jim’s Cookhouse, a cloud kitchen. Putting smiles on people’s faces through my food techniques and improvisations on traditional East Indian and Goan dishes with European cooking techniques.