Ingredients:
Chicken – 5 pieces
Potato - 2
Carrot - 1
Onion - 1
For Marination :
Yogurt - 1 1/2 cups, well beaten
Ginger Paste – 1 tbsp
Garlic Paste – 1 tbsp
Red Chili Powder - 1/4 tsp
Paprika – 1/2 tsp (Red Food Color also can be used)
Tandoori Masala - 1 tbsp
Coriander Powder – 1 tsp
Cumin Powder - 1 tsp
Salt – to taste
Lemon Juice – 1 tbsp
Green Chili - to taste, ground
For Basting:
Lemon Juice – 1/2 cup
Tandoori Masala- 1/2 tsp
Salt – to taste, optional
Oil - 1 tsp
Method:
- Wash the Chicken well and with a knife, make 1-inch slits in it.
- Put the chicken in a gallon size zip lock bag and add in the Lemon Juice, half of the salt and chilly powder.
- Give it a good mix and let it sit while getting the marinade ready.
- Pour all of the marinade ingredients in a bowl and mix well.
- Do a taste test for the marinade and adjust the salt and other spices as needed.
- Add the marinade to the chicken (in the zip lock bag) and give another good mix. Make sure all the pieces get well coated with the yogurt mixture.
- Store in the refrigerator to marinate overnight or minimum of 4 hours for best results.
- Pre-heat the oven to 400-450 deg F . Cut the potato , carrot , onion into big chunks .In a oven safe dish spread the cut vegetables , and make a bed for chicken . these veggies will absorb the juice which ooze out from chicken .
- Get the baste ready by mixing all the ingredients together.
- With tongs, place the chicken on the bed of veggies .
- After 10 mints Flip the chicken, coat it with the baste and allow it to cook for a few minutes. Flip again. Baste again. Repeat a couple of times until the chicken is fully cooked.
- The Chicken needs to cook for approximately 30 minutes total.
- Remove Chicken into a platter. Always let it sit for a few minutes before serving to allow the juices to settle in..
Note : You can use drumsticks also for the recipe . Drumsticks need lesser time for cooking as compared to thighs . Also you can use a wire rack used for grilling instead of veggies .
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