Juicy Roasted Whole Chicken Recipe | No Oven

No Oven Whole Chicken Roast

Are you looking for ideas to roast a whole chicken without an oven? Or you want your chicken roast to be succulent and juicy, not the rubbery and dry type. Or you are looking for inspiration for parties or mealtime.

Let me give you the good news, your search ends here! This recipe is just for you. It is all about the juicy and succulent whole chicken roast, that too without oven. 

What To Serve With Whole Chicken Roast

It is the main course, there are so many side dishes you can pair with to make it a hearty meal time. That being said, my inspiration for side dishes to go with the chicken roast is

• Crispy fried potato wedges
• Vegetable fried rice
• Carrot and Zucchini rice
• Garlic mashed potato
• Creamy salad

Now, it’s time to discuss ingredients

• Whole Chicken: I prefer medium size chicken for a roast as it makes the best succulent and tender roast. Clean chicken thoroughly with fresh water and refrigerate it for later use.
• Spices Blend: The unique Mughlai spices blend gives it a royal flavor
• Onion: Aroma of caramelized onion gives the roast an amazing boost of flavors.

How To Cook Whole Chicken Roast

This is a no oven roast recipe, the texture and the taste is so rich

1. Prepare Chicken for marination: Clean chicken, wash and refrigerate till preparing all marinade and masala.
2. Marinade Preparation: Prepare masala for roast by grinding cumin seeds, green cardamom, cinnamon, and black peppercorn into a fine powder. Mix it in yogurt with salt, coriander powder, and red chili powder.
3. Marinade & Rest: Once the marinade is ready, coat the whole chicken in masala, ensure the masala completely covers the chicken. Poke chicken with a fork and rest for about 3 to 4 hours at least.
4. Caramelized Onion: Take two large onions, cut them into a circle or into cubes, however, the way you like. In a wide wok for roasting chicken. Glaze the base of wok with oil and sauté onion till they turn from translucent to golden brown color. You can use butter or ghee or olive oil as well instead of oil.
5. Roast Chicken: In the same wok, add marinated chicken and cook on low heat for about 10 minutes. The chicken will turn white, it’s time to increase the flame to medium-high for roasting the chicken. Add more butter or oil if you feel like it. 
6. Serve! On a serving tray, decorate a layer of caramelized onion, keep the roasted chicken on top of it. Decorate with lemon wedges.

Video Recipe of juicy Murgh Musallam

More chicken recipes: Murgh Musalam, chicken karahi

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Succulent and Juicy Whole Chicken Roast

20 Mins Serves 5

Ingredients

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Directions

1- In a dry blender jar put all the dry spices and grind them into a fine powder. Sieve it for a finer powder texture. 

2- In a deep mixing bowl or pan, add yogurt, prepared masala, ginger & garlic paste, red chili powder, coriander powder, turmeric powder, and salt. Stir and mix all the spices to well incorporate them.

3- Coat whole chicken in the marination. Can also poke the chicken with a fork for better penetration of marination. Cover with a lid or cling sheet and let it rest for about 2 hours at least. 

4- Peel the skin of onions and cut them into rings. Glaze a wok or a pan with little oil, put onion rings, and roast them from both sides till they turn translucent to a light brown color. Take them out in a serving tray. Put the chicken in the same pan or wok in which I roast onion. Cover and cook chicken on a low flame for 10 mins and turn flame to medium after 10 mins. Turn chicken from both sides.  

5- Once the chicken is tender and oil separates, take it out on a serving dish on the roasted onions. Add lemon wedges (optional)

 

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