Whole Roasted Masala Chicken
Ingredients
2 teaspoons ground Cinnamon
2 teaspoons ground Cumin
1 teaspoon ground Coriander
1/2 teaspoon ground Turmeric
1/4 teaspoon ground Cloves
1 teaspoon powdered Garlic
2 teaspoons Salt
1 teaspoon ground pepper
1/4 cup ground Almonds
5 Tablespoons plain Yogurt
3-4 lb roasting Chicken
Directions
In a bowl, mix all the ingredients except for the chicken. Mixture will look like a thick paste.
Place the chicken in a roasting pan (with rack, if preferred). Generously rub the chicken all over with the spice mixture including under its skin (breasts portions) to get in more flavor. You can also place some of the spice mix into the cavities. Cover the chicken with foil and then refrigerate for at least 3 hours to allow absorption of the spice rub.
Take the chicken out of the fridge then preheat the oven to 400F. Tent the chicken loosely with a foil then roast in the oven for 1 hour.
Remove the foil after an hour and then continue to roast for another 20-30 minutes or until a meat thermometer inserted in the inner thigh (without touching the bone) reaches 165F.
Let rest 10 minutes before carving.
