Wednesday, 16 May 2012

Roasted Chicken

I have waited a long time to try this recipe. It is always fun to have many people around when trying out a ‘not so everyday’ recipe so was waiting for my sister to come. Now that she is here I tried this the other Sunday. This is actually the basic tandoori chicken recipe sans the tandoor of course. I made it in the oven, also I used the wire rack so the pieces would get evenly exposed to the heat. For ease of cleaning I wrapped each of the wires in the wire rack with aluminum foil, which I just pulled out later.


1 chicken cut into large pieces (about 1 kg),
1 tsp spicy chilli powder,
1 tsp kashmiri chilli powder,
2 tsp lemon juice,
Salt to taste,
½ cup yoghurt,
1 tsp ginger paste,
1 tsp garlic paste,
1 tsp green chilli paste,
1 tsp garam masala powder,
Mustard oil for basting

For serving

1 onion sliced into roundels,
A pinch of chilli powder,
A pinch of chaat masala powder,
1 tsp lemon juice,
Salt to taste


Clean the chicken well and make diagonal slits on the pieces.

Marinate the chicken in both the chilli powders, lemon juice and salt for about 45 minutes.

Beat the yoghurt, ginger paste, garlic paste, green chilli paste and the garam masala powder (I forgot to add the garam masala powder and it still tasted good) well together. Rub this into the chicken, add more salt if required. Marinate this in the refrigerator for 7-8 hours.

Brush the pieces with a little mustard oil and cook it in on the wire rack of a pre-heated oven (220oC) for 40 minutes. Baste it with the oil at least once during this period.

Marinate the onion roundels with the chilli powder, salt, lemon juice and chaat masala. Serve with the roasted chicken.