Tuesday, 8 July 2014

Bengali Five-Spice Roasted Chicken

Low calorie(each serving approx 375 cal)
Recipe courtesy:Online blog
2½ tbsp. vegetable oil
2 tbsp. panch phoron
2 dried bay leaves
2½ tbsp. grated fresh ginger
2½ tbsp. minced garlic
2½ tsp. ground coriander
1¼ cups plain whole-milk yogurt mixed with 1.5 tsp.refined flour
4 Chicken drumsticks
1 each red and yellow bell peppers, cut into chunks


Heat oil in a small frying pan over medium-high heat. 

Add panch phoron and cook, stirring, until seeds begin to pop, about 30 seconds. 

Reduce heat to medium. All at once, add bay leaves, ginger, and garlic; cook, stirring, until ginger softens, about 3 minutes. 

Remove from heat, stir in coriander and salt, and let stand until fragrant, about 30 seconds. 

Add yogurt, stir to loosen browned bits, and let marinade cool.

Marinate by putting chicken, bell peppers. 

Scrape in yogurt mixture, seal, and squish to coat. 

Chill at least 2 hours or overnight.

Preheat oven to 200° and keep a tray below the grill rack. 

Mix to coat, then pat ingredients into a single layer. 

Roast turning food with a wide spatula after 10-15 minutes minutes and roast for another 5-7 minutes or until chicken turns brownish.

Serve hot.

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