Spiced Roasted Chicken w/ Tomato Yogurt Sauce and Cucumber Raita

Spiced Roasted Chicken w/ Tomato Yogurt Sauce and Cucumber Raita

I adapted this from an Oprah Magazine recipe.  There's not much to say about it.  It tasted very nice...my kids, husband and I managed to polish off most of it in one sitting.  The two sauces I made to go with it were also a nice compliment.  

1 4-5 lb. roasting chicken

1 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground cardamom

1 tbsp curry powder

1 tsp ground cinnamon

3 tsp minced garlic

2-3 in. fresh ginger piece, peeled and grated

1 tbsp olive oil

1 head of garlic, cloves separated but not peeled

2 shallots, quartered but not peeled

3 cinnamon sticks

1 cup chicken broth

1. Preheat oven to 450F.  Pat the chicken dry and place in a roasting pan or baking dish. 

2. In a small frying pan, add the cumin, coriander, and cardamom and toast over medium heat for about 45 seconds until becomes fragrant.  Remove from heat and add cinnamon and curry powder.  Set aside.

3. In a small bowl, add minced garlic, grated ginger and olive oil.  Mix together.

4. Add the garlic cloves and shallots to the cavity of the chicken. 

5. Rub olive oil mixture over chicken then sprinkle with entire spice mixture.  

6. Tie legs together with kitchen string.  

7. Roast for 30 minutes then baste with 1/2 cup of chicken broth.  Roast for another 20 minutes and baste with remaining 1/2 cup of chicken broth.  If using a shallow roasting dish, roast uncovered for another 25-30 minutes.  If using a deeper baking dish, cover and roast for another 25-30 minutes or until juices run clear and chicken is no longer pink when cut with a knife.  

* Serve over basmati rice with Tomato Yogurt Sauce, Cucumber Raita, and Indian bread

Tomato Yogurt Sauce

Drippings from chicken

1 cup plain yogurt at room temperature

2 tomatoes, seeded and chopped

1 tsp ground coriander

In a small saucepan, bring drippings from chicken to a boil.  Lower heat and slowly add yogurt.  Whisk constantly to prevent yogurt from curdling. Add tomatoes and ground coriander.  Mix together and serve with chicken.  Can be drizzled over the rice and chicken.  

Cucumber Raita

1 1/4 cup plain yogurt

1 small cucumber, chopped

1/4 tsp ground cumin

1/4 tsp ground, black pepper

1. Stir yogurt so it becomes nice and smooth.  Add cucumber, cumin, and ground pepper.  Chill until ready to serve.