Spicy Roasted Chicken with Basic Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
  • 1 chicken skin and cut in 4 portions (3-4lbs)
  • 3 tbsp. garlic roughly chopped
  • 1 ½ tbsp. ginger chopped
  • I cup red onion chopped
  • ½ cup of curry leaves
  • 2-3 fresh bird’s eye chilies minced
  • 3 dried California chili deseeded and soaked
  • ½ cup of sliced red, orange and yellow bell pepper
  • ½ cup sliced red onion
  • 1 tbsp. garam masala powder
  • 1 tbsp. coriander powder
  • ½ tbsp. cumin powder
  • 1 tsp. chili powder
  • ½ tsp. turmeric powder
  • ½ tsp. asafoetida
  • Basil vinaigrette Recipe
  • ½ cup chopped basil
  • ½ clove of garlic minced
  • 2 tbsp. of clementine juice
  • ½ cup of extra virgin olive oil
  • Salt and black pepper to taste
  1. In a small food processor or with a handheld emulsifier purée the chopped onion, garlic, ginger, curry leaves, bird’s eye chilies, soaked California chilies to a paste.
  2. Mix in the garam masala, coriander powder, cumin powder, chili powder, turmeric powder and asafoetida to the paste.
  3. Cut a few slits on the chicken pieces to allow the marinade to penetrate.
  4. Apply the marinade liberally to each chicken piece. Allow the chicken to marinade for 4 hours or overnight.
  5. Once ready to bake the chicken, preheat the oven to 375 degrees.
  6. Place the chicken pieces on a lightly oiled cookie sheet. I lined mine with aluminum foil for easy clean up.
  7. Bake for 30 minutes on 375 degrees.
  8. Season the sliced bell peppers and red onion with salt n black pepper and drizzled with extra virgin olive oil to prevent burning.
  9. After 30 minutes remove the chicken and evenly distribute the peppers and onions.
  10. Crank the oven to 415 degrees. Place the tray back in the oven for an additional 15 minutes.
  11. Once done allow the chicken, onion and peppers to cool before plating.
  12. Basil Vinaigrette Instructions
  13. In food processor or with a handheld emulsifier puree the chopped basil, half clove of garlic, clementine juice, and extra virgin to desired consistency.
  14. Season with salt and black pepper.
  15. Drizzle over chicken and enjoy.
Recipe by Tikkaa at http://www.tikkaa.com/spicy-roasted-chicken/