Indian Roast Chicken
Kashmiri chilli powder is a ground chilli pepper which is mild to medium hot and and has a piquant yet warm distinct flavour. It also adds a naturally bright red colour to dishes. Dry whole Kashmiri chillies are medium in size, cone shaped with wrinkles and are dark red. You could substitute Kashmiri chilli powder for paprika.
650g skinless and boneless chicken thighs
1 tsp ground cumin
1/2 tsp garam masala
1/2 chilli powder
1/2 tsp Kashmiri chilli powder or paprika
3-4 garlic cloves, crushed
2 tsp peeled and grated root ginger
1/4 tsp salt
1 tbsp sunflower oil
2 tbsp Greek style yogurt
2 tbsp single cream
The juice of half a lemon
A few washed and chopped coriander leaves, for garnish
Using a sharp knife, make incisions on the chicken.
In a bowl large enough to hold the chicken, mix the cumin, garam masala, chilli powder, Kashmiri chilli powder or paprika, garlic, ginger, salt, oil, yogurt, cream and lemon juice. Mix well then add the chicken pieces and coat evenly with the spice mixture.
Cover and place in the refrigerator for 20-30 minutes or longer if you have time.
Preheat the oven to 200C/400F/Gas Mark 6. Place the chicken pieces in a roasting tin and cover with foil.
Place in the oven for 35-40 minutes until the juices run clear if a skewer is inserted into the chicken.
Remove from the oven and garnish with the coriander leaves. Serve hot with a raita and an onion salad.
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