material :of Rosted Chicken
- 1 kg Boneless chicken pieces,
- 100 grams butter,
- 100 grams yogurt,
- 50 grams finely chopped ginger,
- 50 grams garlic,
- 5 grams cumin powder,
- 5 grams pepper powder,
- 5 grams garam masala powder,
- 5 grams red pepper powder,
- 5 grams turmeric powder ,
- 2 lemons, 40 grams gram flour,
- 1 teaspoon refined oil,
- salt as required.
Method of Rosted Chicken
Wash chicken pieces with water. Make a garlic-ginger paste. Sieve out the juice of one lemon and whisk the curd well in a bowl. Mix garlic-ginger paste, gram flour, lemon juice and ground spices in curd and whisk once again.
Add salt to it. In this paste, wrap the chicken pieces well and marinate for 4 hours. Grease iron rod by applying refined oil. Now place each piece in this rod in such a way that at least 2 cm between the two pieces. Gap of Heat the oven to 275 degrees Fahrenheit. Now butter the chicken pieces well and roast it for 3 minutes.
After that, take the chicken out of the oven and wrap the butter once more on the chicken and roast for 5-6 minutes. If the chicken is of a large size then roast it for two more minutes. Serve with onion and lemon pieces and green chutney immediately after removing from the oven.