INGREDIENTS
Chicken - 1 1/4 Kg
Clean and wash chicken. Make deep slits all over the chicken.
INGREDIENTS FOR FIRST MARINATION
Lemon Juice - 2 Tbsps
Turmeric Powder - 1 Tsp
Pepper Powder - 1 Tbsp
Ginger Garlic Paste - 2 Tbsps
Salt - To Taste
METHOD
Mix all ingredients in a bowl.
Rub marinade all over the chicken
Cover bowl with cling film and refrigerate for an hour.
INGREDIENTS FOR SECOND MARINATION
METHOD
Kashmiri Chilli Powder - 3 Tbsps
Turmeric Powder - 1/2 Tsp
Pepper Powder - 1 Tbsp
Garam Masala Powder - 1 Tbsp
Hung Yoghurt - 5 Tbsps
Kasoori Methi Leaves - 2 Tbsps
Melted Butter - 3 Tbsps
Salt - To Taste
Mix all the above ingredients in a bowl
Rub all over the chicken
Tie the legs and the wings of the chicken
Pass the rod through the chicken
Clip the screws tight on both ends
Preheat oven to 200*C for 10 minutes
Place the chicken properly in position inside the oven
Bake for an hour
Serve hot with mint chutney
Notes:
Adjust spices to suit your palate
Chicken less than 1.5 - 2 Kgs is best for this recipe
A drop of edible food colour can be added if preferred
Timing might vary with the size of the chicken used and the different brands of ovens available in the market
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