Tuesday, 15 December 2015

Chicken Roast


Chicken – 1kg 
Garlic paste – 4 tbsp 
Ginger paste – 4 tbsp 
Onion paste – 2 tbsp
Tandoori masala – 2 tsp 
Garam masala – 2tsp 
Chilli powder -2 tsp or as per taste 
Lemon – 6 tbsp 
Curd – ½ cup 
White oil – 6 tsp 
Kashmiri mirch for colour and flavour
Salt to taste

Method :

Cover the chicken well with salt, oil, curd, ginger garlic paste, onion paste, lemon juice, red chilli powder, garam masala, tandoori masala and kashmiri mirch for colour and flavour.
Use a knife to make slits on the chicken pieces which will help the marination cover the meat well on the inside as well.
Marinate at least for 12 hours but in case of a hurry, marinate for minimum 30 - 40 minutes. The longer chicken is marinated, tastier and juicy and juicy  it would be.

You can grill the chicken in an oven or roast it in a barbeque. 

If  you are using an oven, preheat at 200 deg Celsius.  You can put a piece of aluminium foil on the wire rack to save yourself from cleaning after wards. Make some perforations in the foil for gravy to seep through. Place a tray half-filled with water below the wire tray. This water helps in keeping the moisture in the chicken while it is baked and grilled. The surface of the chicken will not get hard. 

Put the chicken on the wire tray covered by perforated aluminium foil and. Bake it at 250 deg for about 45 mins. Turn over the chicken  ,  not more than 2 to 3  times.  Use a silicon brush to  oil the upper parts of the chicken , every time the chicken is turned over.  Put the oven to grill mode for 10 mins and turn both sides.

The chicken will turn red and you can check  if it is cooked using a fork.  Adjust the time accordingly.

For garnishing, one can use  lettuce leaves, onion wedges, baked potato etc. I have used baked cherry tomatoes and asparagus .

Serve hot after sprinkling some lemon juice, and garlic bread.

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