Jingle all the way

Winters are my favorite! Oh no offense Mr. Rain, you are a life saver! Howdy Mr. Summer of Mango Land, please don't get me wrong. I love you both too! But you see, this Mr. Winter here, everybody thinks him cold and gloomy! Poor Mr. Winter. That's why my heart goes out to him you see! No offense really!

Snicker Snicker! Now that those two are out of earshot, let me tell you the truth. Winters ARE my favorite! Sorry, did I say that before? How I love the crisp mornings. That carefully stored hibernating old sweater comes out all cuddly again. Oh the flirting Gerberas and Roses and a million other beautiful flowers. Not to mention the abundant green leafies, cauliflowers and apples. Its happy happy time but come Christmas and all I feel is homesick. You would feel the same way if your home happens to be in a pretty little place like Goa. Every little hamlet perfectly adorned with lovely (and real) Christmas trees, (cotton wool) snow, glittery lights and a general air of pure festivity!

Somehow this year, it didn't feel right to just sigh, wallow in nostalgia and then carry on. It was a long weekend and before we knew, without much pre planning, there we were, having one of the most memorable Christmas days, right here, in Hyderabad.

We even had this pretty Christmas star which Bijou brought (sadly, no grotto could be found). Ample food, complete with roast chicken and a semi-traditional fruitcake had us bursting at the seams. The fun part was supplied was Shveta and Laukik, who brought in this 3 D, Christmas scenery card that needed to be assembled and decorated. Everybody took a shot at proving their artistic non capability, though it turned out really neat at the end. All in all, this could be one of those times we missed festivals at home a little bit lesser.

It was the first time I handled a whole, uncut chicken and I should admit, I don't have the strongest of hearts. I had to continually remind myself that the chicken would have probably died in vain if I were to act like a sissy about touching it with love.
I improvised a lot on the roast chicken to make it palatable to the spice loving group that we are. I couldn't find any recipe, neither in my gradually multiplying cookbook collection, not on the net, which would precisely fit that “Stuffed and Roasted and not bland Chicken picture) in my mind. So this is what I ended up doing.

Ingredients
1.25 Kg dressed, clean whole chicken
Butter 50 gms
Baby potatoes – 12 - 15
Baby Corn : 3 – 4
Mushrooms – Handful
Ginger – 1 inch
Garlic – 8 cloves
Fresh Cream – ½ cup
Curds – 1 cup
Tamarind paste – 20 gms tamarind soaked in 4 tbs water
Powdered thyme – to taste
Coriander – 1 bunch
Green chillies – 4
Salt – to taste
Red chilly powder – 1 tbs

Serves 6 hungry tummies



Preparation

Marinade

Wash and pat dry the chicken from the outside and the inside. Liberally apply butter, salt and pepper powder to all the surfaces. Cover the chicken and let it marinate for half an hour.
Chop onions, green chillies, ginger and garlic and sauté on a medium flame in the remaining butter for 10 minutes. When the onions look glassy and cooked, switch off the flame. Shred the coriander leaves and add to this cooling mixture. When the mixture is completely cooled, add the curds, fresh cream, thyme and red chilly powder along with the strained tamarind paste and salt. Stir and to mix ingredients and grind to a fine paste. Divide the mixture in two parts. Apply one half thoroughly to the chicken from the outside. Again let the chicken marinate for a further one hour at least, or a whole night in the fridge if you have the time.

Stuffing
Cut baby potatoes in halves, chop baby corn, mushrooms and onion. Add oil to the skillet and stir the onions in it for 2 mins. Add all the other chopped veggies. Dump the other half of the ground mixture in the skillet on high heat. Adjust salt. Add a pinch of sugar to balance the tang of the tamarind. Stir vigorously till the veggies are well coated with the gravy and the mixture just begins to bubble. Cool the mixture.
While the stuffing cools, preheat the oven at 200 C, for 10 mins, without the roasting pan in it. Butter the pan in the center and keep aside.
Now, slowly push the stuffing into the cavity of the chicken. Make sure sufficient quantity of gravy also is spooned in. adjust the potatoes and corn pieces on the outer side, under the wings and neck flap. Hold the wings and neck near the body with toothpick if needed.

Roasting

Place the chicken in the center of the pan and roast for 1 and a half hours, at 200 – 220 C. check the potatoes by poking a long knife's blade in. Roast for a few more minutes if the potatoes are not well done. Though within one and half hours the chicken should be cooked just right, if you feel there is still some cooking needed, cover the whole pan with aluminum foil and cook for another few minutes. The foil prevents the chicken from over roasting on the outside.

Carefully unwrap. Let it stand for 5 minutes for the steam to escape. Serve!

Christmas or no Christmas, this will have you celebrating.

PS: I don't have a picture of the chicken, because... take a guess... well, folks devoured it before I realized I had no pic.