Indian Roast Chicken

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dry roast the almonds & coconut in frying pan until browned — but not burned & set aside.
  • Heat oil in frying pan & fry onion, stirring, until golden brown.
  • Mix ginger, garlic, chillies, Garam Masala & salt with the yoghurt.
  • Add the nuts & mix well.
  • Add the onions, mix well & set side.
  • Arrange chicken in ovenproof dish & spoon over the yoghurt mix.
  • Oven 160O C for 35—45 mins.
  • (Fan oven 140O C for 25—35 mins).
  • Check juices run clear when chicken pierced with knife or skewer.
  • Garnish with lemon wedges & coriander leaves.
  • Serve with a salad.
  • (If you don’t have fresh chillies use 1 – 2 tsp chilli powder.
  • For a spicier dish, add more chilli, garlic & Garam Masala).
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