Roasted Chicken or Mutton (Bhunjelu)
This traditional Parsi-style roast features tender cuts of chicken or mutton marinated in a potent blend of fresh ginger and garlic juice. The meat is pricked deeply to ensure the savory marinade penetrates every fiber, then roasted slowly until succulent and golden brown. Whether wrapped in banana leaves for steaming moisture or roasted directly for a crispy finish, this dish offers a rich, aromatic experience typical of historical Gujarati cuisine.
Ingredients
- 1 chicken Whole chicken (Approximately 3-4 lbs. Can substitute with 1-2 lbs of tender mutton leg.)
- 2 ounces Fresh ginger root (Originally 2.5 tolas. Used to extract juice.)
- 1 ounce Fresh garlic cloves (Originally 1 tola. Used to extract juice.)
- 1 teaspoon Salt (Use a heaped teaspoon for saltier taste, or level for normal taste.)
- 3 tablespoons Ghee (For basting and greasing.)
- 4 pieces Banana leaves (Optional, for wrapping the meat before roasting.)
Instructions
- 1Clean and wash the chicken thoroughly. Cut it lengthwise into two halves, then cut each half into two pieces, resulting in four quarters. If using a smaller bird (half-fowl), simply cut into two lengthwise pieces. Using a fork, prick the meat all over with deep holes to allow the marinade to penetrate.
- 2Peel and crush the ginger and garlic. Squeeze the crushed mixture through a cloth or sieve to extract all the juice. Mix the salt into this juice until dissolved.
- 3Rub the ginger-garlic and salt mixture thoroughly all over the chicken pieces, ensuring it enters the pricked holes. Place the chicken in a dish, cover with a lid or bowl, and let it marinate for 3 to 4 hours until the meat becomes tender.
- 4Remove the chicken from the marinade, discarding the excess liquid released. Rub a little ghee over the chicken pieces. Optional: If using banana leaves, wash them, wipe dry, and wrap each chicken piece individually in a leaf.
- 5Preheat oven to 375°F (190°C). Place the chicken pieces on a greased rack or baking tray. Roast for 45 to 60 minutes, turning occasionally and basting with ghee, until the chicken is golden brown and fully cooked. (Note: The original recipe suggests a charcoal grill or 'bhatti' oven; a modern oven works best for large pieces).