Entree: Bangladesh – Chittagong – চিটাগাং চিকেন রোস্ট ➤ Chitagang Chicken Roast (Spiced whole roasted chicken in a Chittagong-style masala marinade)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 4 hrs

Total 5 hrs

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg), backbone removed or left whole
- 1 cup (240 g) plain yogurt
- 2 tbsp (30 ml) mustard oil (or vegetable oil if unavailable)
- 2 tbsp (30 g) ginger-garlic paste
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) turmeric
- 1 tsp (5 g) chili powder, or to taste
- 1 tsp (5 g) garam masala
- 1 tbsp (15 ml) lemon juice
- 1 1/2 tsp (9 g) salt, or to taste
- 1 tbsp (15 ml) vegetable oil for basting
- 1 large onion, thinly sliced (for roasting bed)
- 4 green chilies, slit (optional)
- 1/4 cup (15 g) chopped fresh coriander for garnish

Instructions

1. In a bowl, whisk together the yogurt, mustard oil, ginger-garlic paste, ground coriander, cumin, turmeric, chili powder, garam masala, lemon juice, and salt to form a smooth marinade.
2. Pat the chicken dry. Loosen the skin over the breasts and thighs and smear some marinade directly under the skin; rub the remaining marinade all over and inside the cavity. If time permits, refrigerate and marinate 4 hours or overnight for best flavor.
3. Preheat the oven to 425°F (220°C). Arrange the sliced onion and slit green chilies in a roasting pan to form a bed and set the marinated chicken on top.
4. Roast at 425°F (220°C) for 15 minutes to set the exterior, then reduce heat to 375°F (190°C). Brush the chicken with 1 tbsp (15 ml) oil and continue roasting, basting once or twice, until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 35–45 more minutes depending on size.
5. Remove the chicken from the oven and let rest 10 minutes before carving. Garnish with chopped coriander and serve with steamed rice or flatbreads.