Indian Stewed Whole Chicken

That dutch oven is usefull

That dutch oven is useful

This is a good dish to serve at a party. Place the pot on a hot pad and let the guests tear the super tender, juicy meat from the bones themselves. This is adapted from Madhur Jaffrey’s Curry Easy.

Whole Cooked Indian Chicken

For Spice Paste

  • 2 tbsp lemon juice
  • 1/2 cup Greek yogurt
  • 1 medium onion chopped roughly
  • 3-inch piece of fresh ginger peeled
  • 3 large cloves garlic
  • 1 tsp cayenne pepper
  • 2 tsp chili powder
  • Salt/pepper

For Chicken

  • 3-4 lb whole chicken skin removed
  • 1/2 lemon
  • 1 tsp whole cumin seeds
  • 1 cinnamon stick
  • 4 tbsp Olive oil
  • Salt

Make 1/4″ deep slashes across chicken breast and thighs. Rub the inside and out with lemon half and then lightly rub salt into the meat. Let chicken sit for 15 minutes. Meanwhile add all spice paste ingredients to a blender and puree until smooth. But chicken in a large bowl and spread paste all over. Cover and refrigerate for 12-24 hours. In a large dutch oven or other large oven safe pot, heat olive oil until almost smoking over medium heat. Add seeds and cinnamon stick and fry until fragrant and seeds pop. Add chicken breast side up with all the spice paste and bring to a simmer. Cover and bake in an oven at 395 degrees for 30 minutes. Uncover and continue to cook uncovered basting occasionally until chicken is done and meat falls off the bone. Serve with naan or other flat bread to soak up the pan sauces.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Chicken, Dinner, Food, Indian, Recipes and tagged , , . Bookmark the permalink.

15 Responses to Indian Stewed Whole Chicken

  1. A_Boleyn says:

    I’d miss the skin but I bet the meat is very flavourful with the spice rub.

  2. I’ve done a similar thing, equally inspired by Mahdur Jaffrey. Delicious memories rekindled by your picture:)

  3. The picture is so mouthwatering!

  4. Roasted chicken is mine of my favorites, but you have cranked it up a notch for sure.

  5. Kristy says:

    This is fantastic! I’m definitely going to make this. I know I’ll have three fans in the house (Miss A will be tougher to please).

  6. Love this recipe and thanks for sharing. Pinned.

  7. Oh, this sounds amazing! Especially the pan sauce, yum.

  8. Cecile says:

    Oh Yeah !! Pinning Immediately !!!

  9. Cecile says:

    Question – how did you come up with name ‘Rufus’? Is it a nickname? (I’ve actually called you Rufus a few times…. sorry about that!!)

  10. Jackie Saulmon Ramirez says:

    You are making it very hard for me to remain vegetarian!

  11. Michelle says:

    So interesting. And all that skin to use for other dishes.

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