Monday, January 19, 2009

Chicken Honey Roast - Desi Ishtyle.

Atlast, I have a recipe to post here.
There were two things that was keeping me from posting.
1. I had photos of dishes which I got right but the recipe was just pick and throw.
2. I had recipes but no photos. (this problem I could solve, but I did not find anything sooo interesting in my kitty)

Now atlast today, my husband told me at 10:30 am that he will have some friends over for lunch!! that too 6 people.I thought of a simple menu and I pushed him off to the supermarket to get me stuff, with a list so that he would not forget anything(but there were many things that I forgot to put on the list). SO my menu was:
1. Ghee Rice
2. Mutton Curry
3. Full Chicken Roast
4. Salad
5. Rasmalai

That is all I could manage, that too with a valuable help form my mother.

First of all what I did was, go to and checked the recipes for ghee rice and the full chicken roast or kozhi nirachathu (as we say in malayalalm).
My mother got down to the chore of cutting up the onions. She cut a batch for the mutton, then she got another batch for the ghee rice. Then I thought that, she has to go through all this again for the chicken. By this time I had marinated 2 chicken and put it in my microwave. Then suddenly, I remembered the other day I had watched Anjum Anand's cooking show, Indian Food Made Easy and in that she had roasted a marinated lamb leg and poured a sauce made with youghurt, badam and honey once the lamb was half done. I did this with my chicken. It works well with chicken also. Its a nice combination of sweetness, sourness, hotness, spicyness and all the ness's. The best part of it was there wsa no more cutting onions..
So, to make the loooong story short – I got a recipe and a photo(yes I managed to take a photo in all the maddness!!!! Yippppeee!!).You guys might think i have gone crazy, but I am just plain happy that at last I will have a post to put on my blog (WITH A PHOTO). Yes now I sound a wee bit crazy. Let me get down to the recipe.

You will need:

All these ingredients are for marinating the chicken. Time for marination depends on how much time you have. I made it with just 15 min of marination. But longer the better.

Chicken – 1,100 gms (smaller the better)
Chilli powder – 3 tsp
Turmeric Powder – 1 tsp
Corriander Powder – 1 ½ tsp
Pepper Powder – 1 tsp
Ginger Garlic Paste - 1 tsp
Juice of 1 lime

For the sauce
Yoghurt – 2tbps
Almonds – around 5 or 6
Honey – 2 tsps

Now that you have all the ingredients proceed as follows:
Mix all the marinating ingredients in a big bowl and marinate the chicken, which has been incised deeply.
Now, for some tips -

1. Try to keep the skin on, you can always remove the skin while eating. Keeping the skin on makes the meat tender and juicy.
2. Keep the chicken in the marinade as long as you can. Put the marinade all the way inside the chicken.

Next the baking, is the tricky part. I browsed through the site and I came accross this method of baking and it works fine for me. If you guys have some other method, go ahead and try it. The thing we have to be careful is that, the chicken should be cooked and it should not burn. So the baking steps are as follows:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake uncovered 1 hour and 15 minutes in the preheated oven. Remove from heat, and baste with the drippings.

These are the steps I adopted from
So go ahead and make this one... a real twist to our koyi nirachathu.


  1. nice pic zeri... mouth watering... :D

  2. hehehe, i thought you had not seen. i am putting vellimma's chembappam and erachi next.

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