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photo by Mansi Malhotra
Recipe by Mansi Malhotra
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Cover the chicken well with salt, pepper, fresh cream, ginger garlic paste, green chilli paste, garam masala and orange powder food color.
Use a knife to make slits on the chicken pieces which will help the marination cover the meat well on the inside as well.
Marinate at least for 12 hours but in case of a hurry, marinate for minimum 30 - 40 minutes. The longer chicken is marinated for, more flavorful it would be.
You can choose what method you want to use. You can grill the chicken in an OTG or simply roast it using tandoor or barbeque
If using OTG, Cover the tray with some oil and heat the tray for a few minutes. Place the chicken on the tray and brush with a little olive oil and place in the oven at 200 degrees for about 15 minute
Use the toothpick test to see if the chicken is done. Adjust the time accordingly.
You can also keep the chicken half done and at the time of serving simply seer on a hot pan.
Team it with Dal Makhani, finely chopped onions and hari chutney (Pudhina or Dhaniya Chilli Green Chutney.)
Top the onions and the chicken with some lemon and chat masala.
Roasted chicken can be served as a dish in itself or served with dal (lentil), raita (curd with mint or other flavours of your choice), salad and roti (Indian bread.)