 |
| Roasted chicken with spices |
You need –
- Chicken – 1, small and cleaned
For the marinade
- Saffron strands – a pinch
- Ground black paper – 1 teaspoon
- Ground cumin – 1 teaspoon
- Turmeric powder – ¼ teaspoon
- Kashmiri chilli powder – 3 tablespoons
- Ground cardamom – ¼ teaspoon
- Ground cinnamon – ¼ teaspoon
- Ginger and garlic paste – 1 tablespoon each
- Lime juice – 1 tablespoon
- Yogurt – 2 tablespoons
- Vegetable oil – 2 tablespoon s
- Salt to taste
How to –
- Clean and wash the chicken. Dry the chicken inside and out.
- Soak the saffron strands in 2 teaspoon warm water.
- Mix all the ingredients under marinade (including the soaked saffron). Rub the chicken with the mixture inside and out. Leave in the fridge overnight or atleast 6 hours.
- Pre-heat the oven to 170 C .
- Place the chicken in the baking tray and roast for 1 ½ hours turning the chicken halfway through so that it cooks evenly on all sides.
 |
| Roasted chicken with spices |
