Indian Chicken Rub

Ingredients and Weight:

• 1 whole chicken (3-4 pounds)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Sauces and Condiments:

• Mint chutney: 1 bunch fresh mint leaves, 1/2 cup plain yogurt, 1/4 cup chopped cilantro, 1/4 cup lime juice, 1 teaspoon ground cumin, 1/2 teaspoon salt
• Tamarind chutney: 1 cup tamarind paste, 1 cup water, 1/2 cup jaggery (or brown sugar), 1/4 cup chopped ginger, 1/4 cup chopped garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon salt
• Raita: 1 cup plain yogurt, 1/2 cup chopped cucumber, 1/4 cup chopped onion, 1/4 cup chopped tomato, 1/2 teaspoon ground cumin, 1/4 teaspoon salt

Preparation Time:

• 15 minutes

Cooking Time:

• 60-75 minutes

Difficulty Level:

• 2 (simple)

Preparation Method Steps:

1. In a large bowl, combine the olive oil, lemon juice, cumin, coriander, turmeric, garam masala, salt, and pepper.
2. Rub the mixture all over the chicken, making sure to coat all sides.
3. Place the chicken in a baking dish and cover with foil.
4. Bake in a preheated oven at 375°F for 60-75 minutes, or until the chicken is cooked through.
5. While the chicken is cooking, prepare the sauces and condiments.

Nutritional Information:

Per serving (1/8 of a chicken):

• Calories: 300
• Fat: 15g
• Carbohydrates: 20g
• Protein: 30g

Dish Characteristics:

• Aromatic and flavorful
• Balanced flavors of spices and herbs
• Juicy and tender chicken
• Accompanied by refreshing sauces and condiments

User Comments:

• "The chicken was perfectly seasoned and cooked to perfection. The sauces and condiments added an extra layer of flavor and complexity."
• "I really enjoyed the combination of savory spices and tangy sauces. It was a unique and delicious take on Indian cuisine."
• "This dish is perfect for a dinner party or special occasion. It's easy to prepare and sure to impress your guests."

Special Precautions and Tips:

• Make sure to wash your hands thoroughly before handling raw chicken.
• Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F.
• If you don't have tamarind paste, you can substitute 1/4 cup dried tamarind fruit soaked in 1/2 cup water for 30 minutes.
• To make the mint chutney spicier, add a pinch of cayenne pepper or serrano pepper.