Roasted chicken with indian spices. And easy recipe with great results!
Author: Shumaila
Recipe type: Snack, appetizer
Cuisine: Indian
Serves: 3-4
Ingredients
600-700 gms chicken thighs and legs (with bones)
For the marinade:
4-5 pieces whole cashews, soaked in hot water for 10 minutes
2 black cardamoms, only seeds
4-5 cloves
8-10 whole black peppercorn
1 stick cinnamon
1 inch piece ginger
8-10 pieces garlic
1 tsp chopped green chillies
pinch nutmeg
4 tbsp thick yogurt (hung curd)
2 tbsp chaat masala (or if you do not have chaat masala, use the juice of a lemon, but chaat masala helps to thicken the marinade)
1-2 tsp salt, or to taste
pinch red food coloring (I used powdered but you can use liquid as well, or none at all)
oil, for basting
Instructions
Clean and dry the chicken pieces. Starting with a well dried chicken is key to a tender roasted chicken.
Grind all the ingredients listed under paste.
Make few cuts/slits across each chicken piece. This helps the marinade to seep in the chicken, resulting in a more flavorful and tender roasted chicken. Mix in the marinade.
Keep covered in the refrigerator for at least 2 hours.
When ready to eat, mix in the food coloring in the marinated chicken and mix well. Baste chicken with oil and grill in the oven or electric tandoor for 15-20 minutes, turning once.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/06/17/garam-masala-tuesdays-tandoori-chicken/