Roasted chicken gets its name from the chime-formed oven mud broiler which is additionally used to make naan or Indian flatbread. Skinless legs and thighs are marinated in a softening combination of yogurt, lemon squeeze, and flavors, and the meat is sliced deep down in a few spots assisting the marinade with infiltrating and the chicken cook all the more rapidly. The chicken gets its trademark red tone from one or the other loads of red hot chile or the expansion of red food color.
Ingredients
- Chicken
- Salt as per required
- Lemon
- Yogurt
- Onion - 1
- Garlic
- Ginger
- Garam masala - 2 tbsp
- Pepper - 1 tbsp
- Cilantro - 2 tbsp
Directions
- Tandoori chicken gets its name from the chime-formed oven mud broiler which is additionally used to make naan, or Indian flatbread.
- Skinless legs and thighs are marinated in a softening combination of yogurt, lemon squeeze, and flavors.
- The meat is sliced deep down in a few spots assisting the marinade with infiltrating and the chicken cook all the more rapidly.
- The chicken gets its trademark red tone from one or the other loads of red hot chile or the expansion of red food color.
- We're not that enthusiastic about food colors here, so we've skipped it, yet assuming you should have your chicken dazzling red, go ahead and add a touch of red food color to the marinade.
- You needn't bother with an oven stove to make roasted chicken! (Thank heavens). You can cook it over a barbecue (charcoal liked) or simply in a stove with an oven.
