Roasted Chicken Recipe

Ingredients

Pre-Marinade

1 whole chicken - Dressed

Red Chilly Powder - 2 tsp

Lemon Juice - 1&1/2 tbsp

Salt to taste

Marinade

Hung Curd - 1/2 Cup

Ginger-garlic paste  1& 1/2 tbsp

Red Chilly paste -1/2 tbsp

Kasuri Methi Powder - 1 tsp

Garam Masala Powder - 1&1/2 tsp

Red Chilly Powder - 2 tbsp

Lemon Juice - 1/2 tbsp

Mustard Oil - 1&1/2 tbsp

Salt to taste

Preparation Method

Take the dressed whole chicken and with a meat knife make incisions on the chicken to allow the marinade to seep in. Over the chicken sprinkle two teaspoon red chilly powder, one and a half table spoon lemon juice and salt to taste. Rub the chicken well with the above ingredients covering the whole chicken and set aside.

In a large bowl add half a cup hung curd, one and a half table spoon ginger garlic paste, half table spoon red chilly paste, one tea spoon kasuri methi powder, one and a half tea spoon garam masala powder, two tablespoons red chilly powder, salt to taste, half table spoon lemon juice and one and a half table spoon mustard oil. Mix well to prepare an even paste

Rub this marinade thoroughly over the whole of the chicken covering the complete body and keep it in the refrigerator for minimum 2 hours. After two hours, take the marinated chicken out and leave at room temperature for around 20 minutes

Marinated Chicken

In the meantime, pre-heat the OTG at 200 degree in bake mode for 15 minutes. Now, bake the marinated chicken at 200 degree for 20 minutes. 

Baking in the Oven

Once done, take out the chicken from the oven, apply some butter over it, spread some chaat masala and serve with salad and mint chutney 

Ready to Serve!

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