Campfire Masala Roast Chicken in Banana Leaves and Foil
This version of Campfire Masala Roast Chicken involves wrapping the marinated chicken in banana leaves and aluminum foil, creating a delicious, smoky dish with a moist and flavorful interior. The banana leaves add a subtle earthy aroma, while the foil ensures even cooking over an open flame. Perfect for campfire cooking, this method is rustic, aromatic, and mouthwatering.
Why You’ll Love This Recipe
- Infused Aroma: Banana leaves add a unique fragrance to the chicken.
- Moist and Juicy: The foil traps moisture, keeping the chicken tender.
- Perfect for Campfires: A safe and effective way to cook chicken over an open flame.
- Traditional Meets Practical: Combines the essence of traditional cooking with the convenience of modern methods.
Pro Tips for Perfect Campfire Masala Roast Chicken
- Double Wrap for Safety: Ensure the foil wrapping is secure to prevent leakage and maintain even cooking.
- Banana Leaf Substitutes: If banana leaves are unavailable, use parchment paper as an alternative for wrapping inside the foil.
- Add Vegetables: Place diced potatoes, carrots, or onions inside the banana leaves with the chicken for a complete meal.
- Cook Over Embers: Avoid direct flames, which can burn the wrapping.
- Rest the Chicken: Rest for 10 minutes before carving to retain the juices.
Serving Suggestions
- Flatbreads: Pair with naan, roti, or paratha.
- Side Salad: Serve with a cucumber and onion salad for a refreshing contrast.
- Chutneys: Add mint or tamarind chutney for dipping.
- Rice: Steamed basmati rice or biryani complements the smoky flavors.
Storing and Reheating
Storage:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Reheat in a 300°F (150°C) oven, wrapped in foil, until warmed.
Freezing:
- Freeze the marinated chicken in a freezer-safe bag for up to 1 month. Thaw overnight before wrapping and cooking.
FAQs About Campfire Masala Roast Chicken
1. Can I use chicken pieces instead of a whole chicken?
Yes, use bone-in pieces like thighs or drumsticks. Wrap them in smaller banana leaf and foil packets.
2. What if I don’t have a campfire or grill?
You can cook the wrapped chicken in an oven at 375°F (190°C) for about 1 hour.
3. Is the banana leaf necessary?
While not mandatory, banana leaves add a unique aroma. Use parchment paper if unavailable.
4. How do I make this less spicy?
Reduce the chili or omit it for a milder flavor.
5. Can I cook this over a gas grill?
Yes, use indirect heat on a gas grill for even cooking.
Why This Recipe Works
Combining banana leaves and foil removes the flavors and moisture, creating a tender, aromatic roast chicken. The Indian masala marinade infuses the chicken with bold spices, while the campfire adds a rustic, smoky finish.
Conclusion
Campfire Masala Roast Chicken wrapped in banana leaves and foil is a flavorful adventure waiting to happen. Whether you’re out camping or hosting a backyard cookout, this dish brings the perfect blend of tradition and innovation to your table. Try it today and enjoy a feast that’s as delightful as it is memorable!
Campfire Masala Roast Chicken
Ingredients
- 1 whole chicken (about 3½ pounds)
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp garam masala
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 7 - 8 curry leaves, dried or fresh
- 3 dried or fresh chili
- 4 - 5 cloves of garlic, minced
- 1- inch ginger, minced
- 1 tsp salt
- Heavy-duty aluminum foil
- Banana leaves (option)
Instructions
- Preheat the oven to 350°.
- Rinse chicken inside and out with cold running water, drain, and pat dry with paper towels.
- Over medium heat dry roast chili, curry leaves, cumin, and coriander seeds for 3 to 4 minutes.
- Grind the spices in a spice grinder or mortar, and pestle, coarsely.
- In a medium bowl combine minced garlic, ginger, garam masala, olive oil, and salt with ground spices. Mix well into a paste.
- Rub the mixture on the chicken covering the cavity and nooks and crannies.
- Wrap the chicken in banana leaves or foil-wrapped and marinate the chicken for 3 to 5 hours or overnight for the best flavor.
- Roast the chicken, at 350 degrees F for 1 hour and 30 minutes or until the internal temperature reaches about 180 degrees F, inserted a thermometer into the thickest part of the chicken like the thigh or breast.
- Rest the chicken for 30 minutes before serving.
Cooking chicken on a campfire
- Start your campfire up 15-20 before you start cooking, it is important to make sure it is nice and hot with lots of coals.
- Place your chicken directly onto the hot coals.
- It will take 3 -5 hours to cook the chicken on the open fire, depending on how hot your fire is.
- Wrap the chicken with both banana leaves and 3-4 times with foil.
- Just using banana leaves on an open fire will burn.