Friday, 21 March 2014


    2 kg Whole Chicken
    2 tbsp red chilli powder
    1 tbsp Lemon Juice
    6-8 tbsp Oil
    1/2 tsp turmeric powder
    2 tsp Ginger Garic paste
    1/2 cup hung Yogurt
    1 tsp chilli flakes
    1 tsp Garam Masala
    1 tsp Roasted Cumin powder
    2 tsp Coriander powder
    1 tsp Mango powder
    Salt to taste
    4 tsp butter
    Few drops of red food coloring.


    Wash off whole chicken inside out and then pat dry using paper towel.

    Make large diagonal cuts on all over chicken using a sharp knife.

    Mix the hung yoghurt, ginger-garlic paste,  red chilli powder, lemon juice, salt, cumin powder,      garam masala, mango powder, chilli flakes, corriander powder, 3 tsp oil and few drops of red food colouring. Mix this tandoori masala well using a spoon.

    Keep it to rest for 15 mts.
    Now apply this tandoori masala paste well on all over chicken.

    Use your hand to apply this tandoori masala all over the chicken in the cuts and in the inner side of the chicken.

    Cover and keep it to marinate in refrigerator overnight.

    Remove chicken 30 minutes before you want to roast it.

    Brush some oil on the top of it.
    Take the baking tray and put foil on it. Apply some oil on the foil.

    Put chicken on the top of the baking tray.

    Roast at 275 degree Celsius for 30  minutes.

    Brush the chicken with butter from time to time.

    After 30 minutes flip the chicken and again roast for 30  more minutes.

    After 20 minutes again flip chicken one more time and roast for final 20 minutes.

    Serve hot with salad and wedges of lemon on the side.

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