Ingredients
- Salt 2 tbsp
- Ginger Garlic Paste 1 tbsp
- Cold Water 2 litre
- 4 Chicken Thigh with Leg piece
- Oil for Frying
- Lemon juice 2 tbsp
- Salt 1 tsp
- Coriander Powder 1 tsp
- Kashmiri Chilli Powder 1 tsp
- Cumin powder 1 tsp
- Crushed Coriander Seeds 1 tbsp
- Chilli flakes 1 tsp
- Yogurt 1 Cup
- Lemon slices for garnishing
- Green Chillies for garnishing
Reasons You'll Love It
Chef Tips
- Use a meat thermometer to ensure the chicken is cooked through but still juicy.
- Let the chicken rest for a few minutes after roasting to keep the juices inside.
Step 1
In a large bowl, mix salt, ginger-garlic paste, vinegar, and cold water. Add 4 chicken thighs with the leg pieces and let them soak in this mixture for about an hour.
Step 2
After soaking, fry the chicken pieces over medium-low heat until they turn golden brown, cooking each side for about 15-18 minutes.
Step 3
While the chicken is frying, combine tikka masala, salt, coriander powder, cumin powder, Kashmiri chili powder, crushed coriander seeds, chili flakes, and yogurt in a small bowl to make the marinade.
Step 4
Coat the fried chicken pieces with this marinade and let them sit for another hour.
Step 5
When ready, place the marinated chicken in a baking dish, add some lemon slices and green chilies on top, and bake at 180°C (350°F) for 25-30 minutes.
Step 6
Once it’s done, your delicious roast chicken is ready to enjoy!
