Chicken with garam masala and baked vegetables – a detailed recipe cooking. 
Time: 2 час.35 minutes Difficulty: easy Servings: 4 – 6 Recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 chicken (1.8-2.3 kg)
- 700 gr. halved potato with red peeled
- 450 gr chopped muscat squash
- 1 large diced red onion medium size
- 8 medium sized cloves of garlic
- 1 sliced ginger piece (5 cm.)
- 1/2 tbsp. peanut butter
- 4 tsp spice mixes Garam Masala
- 2 tbsp. l coarse salt
- Ground black pepper
- 1/2 tbsp. natural whole milk yogurt
Recipes with similar ingredients: chicken, red potatoes, pumpkin nutmeg, red onion, garlic, ginger root, peanut butter, garam masala, yogurt
Recipe preparation:
- In a small bowl, mix 1/4 tbsp. oils, a mixture of Garam Masala, ginger, garlic and a tablespoon of salt. Put the chicken in a big baking dish or plastic bag, peel the skin in the area breasts and legs and with your hands rub most of the mixture under the skin. Grate the chicken with the remaining mixture inside and on top. Tie the legs culinary thread. Cover loosely, refrigerate and leave to marinate for 30 minutes. up to 12 hours
- Place the grate in the center of the oven and preheat it to 205 ° C. Get the chicken out of the marinade, let it drain in excess, marinade save. Let the chicken stand at room temperature until the oven warms up, about 30 min.
- When the oven is hot, put on the bottom of the baking dish potatoes, pumpkin and onions, pour the remaining marinade, the remaining 1/4 Art. oil, the remaining tablespoon of salt, pepper well. Shuffle. Put the chicken breast up on the vegetables and bake, until the peel turns brown and the vegetables begin to become soft for about an hour. Lubricate the chicken with yogurt and continue bake until the chicken is well browned, the meat juice will not transparent, when you pierce the thigh with a knife, the legs will not be easy rotate at the joints, and a thermometer inserted into the thickest part of the thigh, will not show a temperature of 71-74 ° C, about 40-50 minutes. Allow the chicken to stand for at least 10-15 minutes before serving.
