Tikka Masala Whole Chicken

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Tikka Masala Whole Chicken is a delicious fusion of traditional Indian flavors with the comforting familiarity of a classic chicken roast. Perfect for family dinners, this dish brings everyone together around the dinner table with a juicy and flavorful meal. 

The recipe uses organic whole chicken, known for its tender, juicy meat. The chicken absorbs the savory and flavorful tikka masala marinade, known for its bold blend of tomatoes, cream and spices, which infuse the chicken with slightly tangy, sweet and savory flavors.  

Salt and freshly ground black peppercorns are simple yet essential seasonings that enhance the chicken's natural flavors and perfectly complement the complex spices and flavors of the tikka masala. Red onion slices and fresh cilantro garnish the dish, providing a crisp, refreshing contrast to the savory chicken. 

After the Tikka Masala Whole Chicken is done baking in the oven, the exterior is nice and crispy, full of flavor, and the meat in the interior is tender and juicy. Warm naan is the best side dish to pair with the chicken, as it's great for soaking up the flavorful juices and sauce, making each bite satisfying and filling. 

Tikka Masala Whole Chicken is not just a meal; it's an experience that invites the whole family to gather and enjoy a delicious meal that blends Indian flavors with homestyle chicken. 

Directions:

1. Remove all packaging from the chicken, and pat the whole chicken dry with paper towels.
2. Place chicken in a large bowl and generously coat with tikka masala sauce, ensuring that all of the skin is coated.
3. Cover tightly with plastic wrap and let it marinade, refrigerated, for at least 30 minutes and up to overnight.
4. Preheat oven to 375°.
5. Set the chicken in a shallow roasting pan, breast side up. Tie the drumsticks together with cooking twine so the chicken keeps its shape and tuck the wing tips under the bird so they don't burn.
6. Season surface with salt and pepper to taste. Bake chicken for 20-25 minutes per pound of chicken, until the thickest part of the chicken reaches an internal temperature of 165°F. Check the browning of the chicken about 30 minutes into cooking, and tent with foil, if necessary.
7. Once cooked, allow the whole roasted chicken to stand, covered with foil, for 15 minutes to help the juices redistribute throughout the bird.
8. Carve and garnish with red onion slices and cilantro and serve with warmed Specially Selected Naan.

Recipe Courtesy of Chef Robyn , ALDI Test Kitchen