Homemade chicken with spicy Indian flavours - 3 step grilled chicken!
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Hope you have a great weekend lunch, catching up on your favourite series online while savouring this!
Step 1:
Wash small, thawed chicken and cut in half. Drain all water and keep aside.
If the chicken is larger, make a few cuts (without cutting into pieces) to let the masala seep in properly.
If the chicken is larger, make a few cuts (without cutting into pieces) to let the masala seep in properly.
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The 'Cornish hen' in American supermarkets tastes great! Folks in India, get smallest whole chicken you can find (fresh / frozen; think Godrej chicken, < 1 kg) |
Step 2:
In a bowl, mix ginger garlic paste, red chilli powder, turmeric, salt and chopped coriander (cilantro / dhania). Beaten yoghurt is optional.
Cover chicken evenly with this paste. Let it stand for 5 mins. Preheat oven till then (~ 350°F).
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Step 3:
Place chicken on grill rack with a tray / baking dish below to catch drippings.
Set timer for 30 mins initially.
After 30 mins, flip over and set for another 10 - 15 mins.
Check if done - meat should be tender and should cut easily.
Add 10 mins at a time and keep checking (no need to flip over each time!)
Cooking time will depend on size of chicken and oven used.
When done, add a squeeze of lemon and dig in!
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Toaster-ovens can perfectly fit a small chicken. You could as well use a regular oven if cooking a larger bird or if you don't have a table-top oven. |
Hope you have a great weekend lunch, catching up on your favourite series online while savouring this!