Friday, December 28, 2012,1:31 AM
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PrintSPICY ROAST CHICKEN
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Pre-heat the oven, 180°C / 350°F/ Gas mark 4.
- Heat the oil in a frying pan and fry the onion, stirring, until golden brown.
- Arrange the chicken quarters in the bottom of a heatproof dish. Spoon the spice mixture over the chicken.
- Cook in a pre-heated oven for 30-45 minutes. Check that the chicken is cooked.
- Pierce the thickest part of the meat with a sharp knife - the juices will run clear when the chicken is cooked through.
- Garnish with the coriander and lemon wedges and serve with a salad.
INGREDIENTS
- 1 kg, cut into 4 quarters, skinned
- 150 ml IDHAYAM Mantra Peanut oil
- Fresh coriander leaves and lemon wedges, to garnish
- Green salad leaves, to serve
Blend - Spice Mixture
- 50 grams ground almonds, dry roasted
- 50 grams desiccated coconut, dry roasted
- 1 onion, finely chopped
- 1½ inch fresh ginger root, finely chopped
- 4-6 fresh garlic cloves, crushed
- Chilli powder and salt, to taste
- 2 teaspoon garam masala
- 150 ml yogurt
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