There are many ways of cooking chicken. Different countries have different recipes. Some people like with gravy and some people without gravy. It is a versatile ingredient. It can be served as in snacks or in the main dish. There are few recipes which are relished by people around the world. One of them is roasted chicken.There are various versions of roasted chicken. The one which is I am sharing is my version of Roasted Chicken with Indian spices. Basically, in India, Tandoori chicken is loved by everyone. It is cook inside the tandoor oven.(clay oven). The heat is so high inside the tandoor that it takes less time to cook anything.
In this recipe, the chicken is marinated with some flavorful spices and then roasted in the oven. In this recipe, the chicken is crisp from outside and juicy and tender from inside. All the juices run down once you cut the chicken after roasting. The skin over the chicken which helps it to retain moisture and juiciness of the chicken. However, if you don't like to use chicken you can roast it with it.
The chicken, rich in protein, and if it is served with vegetables, rich in vitamins, and with some bread makes a complete meal for anyone.
This recipe is well complemented with any type of Indian yogurt-based dipping sauce and lemon.
Preparation Time:- 10 minutes Standing Times:- 1hour Cooking Time:- 35 minutes Total Time: 1.45 minutes
No of Servings:- 3 - 4 persons
Measurements:-
1 tablespoon = 15 ml
1 teaspoon = 5 ml
1/2 teaspoon:- 2.5 ml
Ingredients:-
1. Chicken with bone and skin:- 250 gram approx. (2 legs and 2 thighs)
2. Ginger Paste:- 1teaspoon (heap full)
3. Garlic Paste:- 1 teaspoon (heap full)
4. Lime Juice:- 1 tablespoon
5. Turmeric Powder:- 1/4 teaspoon
6. Kashmiri Chili powder:- 1 teaspoon (sweet paprika)
7. Coriander Powder:- 1 teaspoon
8. Cumin Powder:- 1/2 teaspoon
9.White Pepper Powder:- 1 teaspoon
10. Garam Masala:- 1/2 teaspoon
11. Dried Mint Powder:- 1/4 teaspoon
12. Fenugreek Seed Powder:- 1/4 teaspoon (Methi dana powder)
13. Fennel Seed Powder:- 1/4 teaspoon
14. Dried Fenugreek leaves:- 1/2 teaspoon (Kasuri Meethi)
15. Salt:- to taste
16. Oil:- 1 + 2 tablespoon
17. Butter:- 2 tablespoon
19. Coriander leaves and lemon wedges for garnishing
Method:-
1) Wash and clean the chicken keep it aside. Pat it dry with a help of one tissue paper.
2) Now take one clean bowl and add all the spices in it one by one. Add Turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, white pepper powder, garam masala, dried mint, fenugreek seed powder, fennel seed powder, dried fenugreek powder and salt to the bowl mix well and keep it aside.
3) Coming back to the chicken, add ginger and garlic paste, lime juice, 1 tablespoon of oil, and spice mix to it. Massage the chicken pieces thoroughly to every corner of it. Keep it aside for a minimum of 1 hour.
4) Preheat your oven to 200°Celsius or 392° Fahrenheit for 10 minutes. Take a baking tray and put a wire rack on top of it. (If you don't have you can put the chicken pieces directly on the baking tray). Carefully place the chicken pieces on the wire rack. With the help of a pastry brush apply the remaining 2 tablespoons of oil on top of the chicken pieces. Place the chicken pieces into the oven at 200° Celsius for 20 minutes.
5) Melt 2 tablespoons of butter and keep it aside. After 20 minutes take out the chicken and apply butter on it with the help of a pastry brush. Put it in the oven for 5 mins and bake. After 5 minutes take out the chicken and flip it over. Apply some more butter to it. Keep it back into the oven for 8 minutes. After 8 minutes check the chicken pieces with the help of one skewer of a knife. If should penetrate easily.
6) Put your oven on a broiler setting and broil the chicken for 1 more minute. Flip the chicken for the last time and do the same for 1 minute. Take it out on a serving dish and
garnish it with some coriander leaves, lemon wedges and any dip of your choice.
Your mouthwatering roasted chicken is ready to be served.
Note:-
Preparation Time:- 10 minutes Standing Times:- 1hour Cooking Time:- 35 minutes Total Time: 1.45 minutes
No of Servings:- 3 - 4 persons
Measurements:-
1 tablespoon = 15 ml
1 teaspoon = 5 ml
1/2 teaspoon:- 2.5 ml
Ingredients:-
1. Chicken with bone and skin:- 250 gram approx. (2 legs and 2 thighs)
2. Ginger Paste:- 1teaspoon (heap full)
3. Garlic Paste:- 1 teaspoon (heap full)
4. Lime Juice:- 1 tablespoon
5. Turmeric Powder:- 1/4 teaspoon
6. Kashmiri Chili powder:- 1 teaspoon (sweet paprika)
7. Coriander Powder:- 1 teaspoon
8. Cumin Powder:- 1/2 teaspoon
9.White Pepper Powder:- 1 teaspoon
10. Garam Masala:- 1/2 teaspoon
11. Dried Mint Powder:- 1/4 teaspoon
12. Fenugreek Seed Powder:- 1/4 teaspoon (Methi dana powder)
13. Fennel Seed Powder:- 1/4 teaspoon
14. Dried Fenugreek leaves:- 1/2 teaspoon (Kasuri Meethi)
15. Salt:- to taste
16. Oil:- 1 + 2 tablespoon
17. Butter:- 2 tablespoon
19. Coriander leaves and lemon wedges for garnishing
Method:-
1) Wash and clean the chicken keep it aside. Pat it dry with a help of one tissue paper.
2) Now take one clean bowl and add all the spices in it one by one. Add Turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, white pepper powder, garam masala, dried mint, fenugreek seed powder, fennel seed powder, dried fenugreek powder and salt to the bowl mix well and keep it aside.
3) Coming back to the chicken, add ginger and garlic paste, lime juice, 1 tablespoon of oil, and spice mix to it. Massage the chicken pieces thoroughly to every corner of it. Keep it aside for a minimum of 1 hour.
4) Preheat your oven to 200°Celsius or 392° Fahrenheit for 10 minutes. Take a baking tray and put a wire rack on top of it. (If you don't have you can put the chicken pieces directly on the baking tray). Carefully place the chicken pieces on the wire rack. With the help of a pastry brush apply the remaining 2 tablespoons of oil on top of the chicken pieces. Place the chicken pieces into the oven at 200° Celsius for 20 minutes.
5) Melt 2 tablespoons of butter and keep it aside. After 20 minutes take out the chicken and apply butter on it with the help of a pastry brush. Put it in the oven for 5 mins and bake. After 5 minutes take out the chicken and flip it over. Apply some more butter to it. Keep it back into the oven for 8 minutes. After 8 minutes check the chicken pieces with the help of one skewer of a knife. If should penetrate easily.
6) Put your oven on a broiler setting and broil the chicken for 1 more minute. Flip the chicken for the last time and do the same for 1 minute. Take it out on a serving dish and
garnish it with some coriander leaves, lemon wedges and any dip of your choice.
Your mouthwatering roasted chicken is ready to be served.
Note:-
* For fennel seed powder and fenugreek seed powder, grind them in a grinder if it is not available to you.
* People who are staying away from India, can get all Indian spices in any Indian store near your place.
Serving Tip:- Serve as a starter or with cocktails or mocktails of your choice.
Please try my recipe and leave your comment below. Till then happy cooking.!
* People who are staying away from India, can get all Indian spices in any Indian store near your place.
Serving Tip:- Serve as a starter or with cocktails or mocktails of your choice.
Please try my recipe and leave your comment below. Till then happy cooking.!
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