This recipe is totally different from Indian curries that are made in every Indian home. As tandoori food became popular, these recipes started to evolve. AS every home doesn’t have tandoor many of them choose this alternative that came from western countries. This recipe is healthy and nutritious as it became economical taking to calories .The roasting and grilling makes the recipe low in fat content and also very less use of any oil.
Preparation of this recipe is also very easy and simple. But the outcome is dangerously addictive.
Regional Dish: India
Cuisine Style: Hyderabad| Cooking Time 30 mins| Take it with roti / rice| Type Fry| Shelf Life: 2 day| Quantity: 6 Servings.
Appx. Nutritional values calculated for 1 serving:
Calories (240Kcals), Carbohydrates (10g), Protein (20.2 g), Fat (2.5g).
- 6 chicken legs –( we can split the chicken legs into thighs and drumsticks as this makes for better meal accountability if you can’t eat a whole leg for every meal.
- 2 teaspoons of garlic paste
- 1 and a half teaspoon ginger paste
- Salt to taste
- 1 teaspoon red chili powder
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 2 tablespoons curd
- 1 tablespoon lemon juice
- Mix garlic, ginger, curd, salt and powders and make a marinate.
- Clean and slit the chicken pieces with a sharp knife to create tiny incisions.
- Coat each piece with the marinate and keep refrigerated for at least 30 minutes.
- Preheat the oven at 180degrees for roughly 15 minutes.
- Grease a roasting pan with a tiny bit of oil – ½ a teaspoon should be plenty.
- Add marinated chicken pieces to the roasting pan.
- Roast for 35 minutes on the bake setting. You could turn the pieces in about 15 minutes.
- Next, grill for 10 minutes. This gives your chicken a nice crispy exterior with a soft, juicy inside.
- Discard the extra juices in the roasting pan.
- Eat while it’s still hot.