Indian-Style Roast Chicken With Green Chutney Sauce
Author: 
Recipe type: Main, entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Juicy, golden oven-roasted chicken has all the delicious flavors of an Indian green chutney. The pan juices are then turned into an elegant, silky gravy to serve with the chicken. The flavors are fresh, tangy, creamy and perfectly spicy!
You will need:
For the marinade (green chutney),
  • Cilantro leaves - 1 cup, packed
  • Mint leaves - ⅓ cup, packed
  • Green chilies - 2-3 (as per spice level desired)
  • Garlic - 2 large cloves
  • Salt - 1 tsp
  • Garam masala powder - ½ tsp
  • Yogurt - ½ cup
For roasting,
  • Chicken things - 6, bone-in
  • Large shallots - 6-8 (or slices of a red onion)
  • Potatoes - 1, diced
For the pan gravy,
  • Butter - 2 tbsp
  • Cornstarch - 1 tbsp
  • Water or chicken stock - 1½ cups
  • Salt and pepper - if needed, as per taste
How to:
  1. Green Chutney Marinade: Blend all the ingredients for the green chutney marinade till smooth.
  2. Roast Chicken Thighs: Take chicken thighs in a large mixing bowl and pour marinade over it. Rub marinade all over chicken, getting it under the skin as well. Cover and rest for 1 hour. Refrigerate for longer durations, if you have time.
  3. Pre-heat oven to 400 deg.F. Take the chicken out from the refrigerator 30 minutes before roasting to let it come to room temperature.
  4. Arrange sliced shallots and potatoes in the bottom of the pan. Shake off excess marinade from chicken thighs and arrange on top, skin side down.
  5. Bake for 30 minutes, basting with pan juices once around the midway point. Flip chicken thighs so that skin side is up, return pan to oven and bake for 15-20 more minutes or till juices run clear. Broil for 1-2 minutes at the end to brown and crisp up the skin.
  6. Remove pan from oven, transfer chicken and potatoes to serving pan.
  7. Pan Gravy: If your pan can go straight on the stovetop, you can make gravy right in it. Or scrape and transfer pan juices (along with shallots) to a skillet.
  8. Dissolve cornstarch in ½ cup of water or stock. Set aside.
  9. Add butter to pan juices and allow it to melt, deglazing the pan by picking up the browned bits at the bottom.
  10. Add 1 cup water or stock and allow to heat through. Add cornstarch slurry and cook for 2-3 minutes, whisking almost constantly. Season with salt and pepper as needed.
  11. When it has thickened slightly, either strain to remove shallot bits or process everything in a blender till smooth. In this recipe, I have blended the shallots and gravy together for flavor.
  12. Serve gravy along with roast chicken. Add wedges of lime and extra green chutney on the side.
Notes:
1. Make extra green chutney so that you have some leftover to serve on the side as well.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2017/03/15/indian-roast-chicken-green-chutney-sauce/