Prepared this chicken yesterday for dinner. It was so perfect, crispy and juicy. Surely a keeper.
Ingredients
--------------
Medium Chicken -1
Lemon - 1
Kashmiri chilly Powder - 3 Teaspoons
Jeera Powder - 1 Teaspoon
Salt
Oil - 1 + 1 Tablespoon
Butter - 1 Tablespoon
Potatoes - 250gms
Carrots - 2
Chilly Powder - 1/2 Teaspoon
Jeera Powder - 1/4 Teaspoon
Coriander Powder - 1/4 Teaspoon (Optional)
Oil - 1 Teaspoon
Salt
Method
---------
1.Clean the Chicken , Remove the skin and wash it with vinegar, turmeric powder and salt.
2.Wipe it gently with a tissue paper.
3.Make slits.
4.Mix lemon juice, chilly powder, Jeera powder, salt and oil in a bowl.
5.Apply them evenly in chicken. Place the lemon skin inside the cavity and tie the legs.
6.Cover it with a cling film and keep in refrigerator for atleast 12 hours. I kept mine for a whole day.
7.Preheat the oven to 250 C.
8.Place the chicken on a wire rack placed in a roaster tin.
9.Apply some melted butter all over the chicken.
10.Cover it loosely with a aluminium foil.
12.Place it middle rack of the oven.
13.Reduce the temperature to 200 C and cook for 40 mins.
14.Cut the potatoes and carrots lengthwise and mix it with masala powders and oil.
15.After 40 mins, take the chicken out from the oven. remove the aluminium foil and brush with
juice from the tray.
16.Turn the chicken.
17.Place the marinated vegetables in the roasting tin below the wire rack.
18.cook the chicken uncovered for 20 mins in 180 C.
19.Take it out , turn it again , brush with juice from the tray and cook again for 15mins in 180C.
20.Increase the temperature to 200 and cook for 5 mins. Switch off the oven.
21. I put some frozen peas and corn to the roasting tin at this stage and keep it oven for 10 mins.
22.Take it out from oven and brush with little melted butter and leftover juices.
23.Rest it for 10mins .
24.We enjoyed this with some boiled sweet corn.
25.Yummy.........
Ingredients
--------------
Medium Chicken -1
Lemon - 1
Kashmiri chilly Powder - 3 Teaspoons
Jeera Powder - 1 Teaspoon
Salt
Oil - 1 + 1 Tablespoon
Butter - 1 Tablespoon
Potatoes - 250gms
Carrots - 2
Chilly Powder - 1/2 Teaspoon
Jeera Powder - 1/4 Teaspoon
Coriander Powder - 1/4 Teaspoon (Optional)
Oil - 1 Teaspoon
Salt
Method
---------
1.Clean the Chicken , Remove the skin and wash it with vinegar, turmeric powder and salt.
2.Wipe it gently with a tissue paper.
3.Make slits.
4.Mix lemon juice, chilly powder, Jeera powder, salt and oil in a bowl.
5.Apply them evenly in chicken. Place the lemon skin inside the cavity and tie the legs.
6.Cover it with a cling film and keep in refrigerator for atleast 12 hours. I kept mine for a whole day.
7.Preheat the oven to 250 C.
8.Place the chicken on a wire rack placed in a roaster tin.
9.Apply some melted butter all over the chicken.
10.Cover it loosely with a aluminium foil.
12.Place it middle rack of the oven.
13.Reduce the temperature to 200 C and cook for 40 mins.
14.Cut the potatoes and carrots lengthwise and mix it with masala powders and oil.
15.After 40 mins, take the chicken out from the oven. remove the aluminium foil and brush with
juice from the tray.
16.Turn the chicken.
17.Place the marinated vegetables in the roasting tin below the wire rack.
18.cook the chicken uncovered for 20 mins in 180 C.
19.Take it out , turn it again , brush with juice from the tray and cook again for 15mins in 180C.
20.Increase the temperature to 200 and cook for 5 mins. Switch off the oven.
21. I put some frozen peas and corn to the roasting tin at this stage and keep it oven for 10 mins.
22.Take it out from oven and brush with little melted butter and leftover juices.
23.Rest it for 10mins .
24.We enjoyed this with some boiled sweet corn.
25.Yummy.........
