Roast Chicken
10 chicken leg pieces
2 tablespoons of olive oil
2 tablespoons of salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon red chilli flakes
4 teaspoon of tandoori masala
2 tablespoons of yoghurt
1 tablespoon of garam masala
1 whole medium lemon
2 teaspoons of vinegar
2 potatoes cut into big pieces
INSTRUCTIONS:
1: Rinse chicken pieces and pat dry with paper towel.
2: Take chicken and potatoes in a bowl and rub the seasonings evenly and marinate them for at least 2-3 hours or, for better results, marinate overnight.
3: Preheat oven to gas mark 6.
4: Place marinated chicken and potatoes in a roasting pan.
5: Place in a preheated oven and bake for 1 hour or until chicken is nicely cooked.
6: Remove from oven and let rest for 10 minutes before carving.
ONION RICE
2 tablespoons of ghee
2 tablespoons of fresh ginger and garlic paste
1 teaspoon cumin seeds
Salt to taste
1 chopped tomato
2 cups of basmati rice
2 cups of water
3 tablespoons of garam masala
Instructions:
1: Heat the ghee in a large pot and fry the onions until golden brown.
2: Add the cumin seeds, ginger garlic paste, and fry for a few minutes.
3: Add the garam masala and fry for a few minutes.
4: Add the coriander powder, tomatoes, red chillies, and salt. Cook for few minutes.
5: Add the water and bring it to boil. Keep it on low heat.
6: Add basmati rice.
7: Cover and simmer for some time until the rice are cooked.
8: Add the chopped coriander.
Take the rice out in a serving tray and place the roast chicken and potatoes on it.
Enjoy!
What’s cooking in our next blog
After relishing the simplicity of One-Pot Chicken and Rice, it’s time to turn up the heat in the kitchen with our sizzling Chicken Chilli Pasta recipe. This flavorful fusion dish combines the convenience of a one-pot meal with the bold and spicy kick of chili-infused pasta. Get ready to embark on a culinary journey that will leave you craving more!