Ingredients /nutrition
- melted butter to baste
- 3 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 3/4 tsp salt
- 1 tsp red chili powder
- 1 kg whole chicken, cut into bite size pieces
- 250 g thick yogurt
- 1 tbsp garam masala
- 100 ml vegetable oil
- 1/2 tsp ground cinnamon
- 1/2 tsp red chili powder
- 1 tsp salt
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Methods / instructions
- Mix well the first 6 ingredients from the ingredient list. Set aside for 30 minutes.
- Meanwhile, mix the remaining ingredients.
- Drain the chicken and coat with the yogurt mixture. Set aside for 2 1/2 hours.
- Preheat oven to 200 degree C and rest chicken on rack.
- Roast for 25 minutes while baste regularly with mixture.
- Serve hot with naan bread.
Servings: 4
Authentic Asia Cuisines:
Indian Gourmet | Bengali Food
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