Ingredients:
- 3.5 lb. whole chicken
- 10 cloves garlic
- 4-inch piece of ginger
- ¾ cup each: lemon juice, plain low fat yogurt
- 1 tbsp each, ground: garam masala, coriander, cumin, fennel seeds, dried fenugreek leaves
- ¾ tsp red chilli powder
- ⅛ tsp tandoori paste
- Salt to taste
Directions:
- Place chicken in large mixing bowl. Make a few deep gashes in it for marinade to seep in.
- Combine remaining ingredients in food processor or blender until smooth.
- Pour over chicken, tossing well to coat. Cover and refrigerate overnight or for at least 4 hours, turning chicken in marinade occasionally.
- When ready to roast, preheat oven to 425°F. Lift chicken out of marinade and place on parchment lined rimmed baking tray, spreading any leftover marinade over top. Cover with foil and cook chicken for 1 hour, or until it is almost done.
- Remove foil covering, baste chicken once with pan juices and continue to roast chicken, uncovered for another 20 -25 min or until it is cooked through and lightly browned. Enjoy!
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