Tandoori Masala Roasted Chicken

Essentially this dish is an eastern origin. Traditional old dish Tandoori Masala Roasted Chicken is a modified version of a very old. They were using different techniques but now this has been part of many royal dinners and lunches. This dish has now become famous in the Western region as well. People are exploring there taste and dishes that compliment that. Now with people appreciating and accepting each other’s cultures and traditions, they are also welcoming the taste and flavors of different regions.

Tandoori-Masala-Roasted-Chicken

Health Facts of Tandoori Masala Roasted Chicken

This is one of those dishes which are fulfilling and nutritionist at the same time. Taking a look at it might give you the deception of it being extremely unhealthy but it actually is not. It has many healthy and nutritionist ingredients and is good for you when made the right way.It can be paired with vegetables, fruits and nuts of your preference. Tandoori Masala Roasted Chicken can be cooked with the minimum amount of oil making it low fat same as another delicious recipe How to make Spaghetti And Meatball. It doesn’t contain any processed sugars which are also a great plus. Now let’s proceed towards learning how to make one of the easiest ways to make these yumm recipes.

Tandoori-Masala-Roasted-Chicken

Ingredients of the Recipe- Tandoori Masala Roasted Chicken

  • Take 1 Chicken
  • 2 teaspoons of red chilli powder
  • 1 tablespoon of mustard oil
  • 1 cup of yogurt
  • Take 1 tablespoon of ginger-garlic paste
  • Take 2 lemons
  • 1 teaspoon of butter
  • 1 teaspoon of kasuri methi powder
  • 3 to 4 garlic
  • 1 onion
  • 250 grams of baby potatoes
  • salt ( according to taste)
  • Firstly, take some mustard oil in a bowl and add red chilli powder, ginger-garlic paste, lemon juice and mix them well
  • Then take kasuri methi powder, salt, butter and mix them well together into a paste
  • stuff the paste into the chicken
  • Afterwards, add lemon, garlic cloves and onions into the cavity
  • Take a Skewer and use it to hold the chicken’s leg for roasting
  • Afterwards, take a roasting tray and put chopped baby potatoes, onions, garlic, salt and marination paste on it
  • Take the chicken and put it on the roasting tray
  • Roast it at 110C for 45 minutes and then increase it to 160C for an additional 20 minutes
  • After the chicken is done, put some melted fat on it
  • Lastly, garnish it using coriander and lemon
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