Ingredients
½ Chicken, skinned, de-fat and cut into two parts. Wash thoroughly. Use a fork and prick all over. This will help with the marinating process.
Marinate 1 – Grind to a smooth paste
1½ teaspoon Garam masala
Juice of one lemon
1 tablespoon of ginger and garlic mixture
1 tablespoon chilli (use dried chilli soaked in water, de-seed if you don’t want too much heat)
Marinate 2 – Grind to a smooth paste
½ cup yoghurt
1 tablespoon cooking oil
1 teaspoon chilli (use dried chilli soaked in water, de-seed if you don’t want too much heat)
1 teaspoon salt
Melted butter, ghee or oil for basting.
Directions -
a. Coat the chicken in Marinate 1 and allow to marinate for at least two hours in the refrigerator (I left my chicken overnight).
b. Remove as much of the Marinate 1 off the chicken and toss the chicken pieces in Marinate 2. Leave for another 2 hours in refrigerator.
c. Remove chicken from refrigerator at least 30 minutes before roasting. Leave the marinate on.
d. Place chicken pieces on a wire trivet (wire mesh).
f. Roast in a preheated oven (set at least 200 degree Celsius).
g. Baste the chicken pieces every 5-10 minutes.
h. Chicken should roast for at least 30 minutes or until nicely browned.
i. Serve with tomato rice and a side of cucumber & carrot raita.
1 comment:
How abt a recipe of ur Tomato Rice? Care to share it with me? Also, where can I get garam masala? I'm going to try cook for the first time!!
Ur methods and preps look quite easy.
One more thing, can I fry e chicken instead of oven baking it on a wire mesh?
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