Thursday, 7 August 2014

Chicken Roast

2 chicken thighs plus leg pieces without skin, pierced                              

2 cloves garlic, peeled and crushed                              

2 tsp peeled and grated root ginger                               

1/4 tsp salt                                                                       

3 tbsp curd

1/2 tsp mace powder

Few pinches of cinnamon powder

1 tbsp chicken tikka masala or tandoori masala(I used Shaan's tikka masala)

1/4 tsp ground cumin

1/2 tsp or little more of Kashmiri chilli powder 

Ghee(clarified butter) or refined oil: 2 tsp


Preheat the oven to 200 C.

Place the chicken pieces in a bowl. 

Heat ghee or oil.

Add in the chicken pieces.

Stir together the rest of the ingredients, then rub the mixture over the chicken pieces thoroughly. 

Lay them on a roast proof tray and roast for 15 minutes. 

Stop the oven and turn the chicken pieces to the other side.

Again roast for 12-15 minutes.

Serve hot.

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