Roasted Chicken

Ingredients:roasted chicken

  • one whole chicken, cut into 8 to 12 pieces
  • yoghurt – 1 cup
  • soya sauce – 3 tbsp
  • ginger, crushed – 2 tbsp
  • garlic, crushed – 2 tbsp
  • cumin powder – 1 tbsp
  • coriander powder – 1 tbsp
  • salt – to taste
  • black pepper – to taste
  • red chilli powder – to taste
  • lemon juice – 2 tbsp
  • cooking oil – 1/2 cup

  1. Mix the soy sauce, ginger, garlic, cumin, coriander, salt, black pepper and red chilli powder with yoghurt and whip to form a smooth paste.
  2. Immerse chicken into the yoghurt paste, mix well and let sit for 30 minutes.
  3. Heat 2 tbsp of oil in a pot and add to it the chicken and yoghurt mixture.
  4. Cook on medium heat for 15-20 minutes or until chicken juices run clear (decrease heat or add a little bit of water, if yoghurt starts to stick to the pan).
  5. Heat the remaining oil in a wok.
  6. Take individual chicken pieces from the pot and add to the oil one by one. Fry on medium heat, turning frequently, until the color is a nice golden brown (don’t overcook or chicken will become dry).
Optional: Add any remaining yoghurt mix and simmer on low heat for 10 minutes for extra flavor. Sprinkle lemon juice and serve in a dish garnished with baked or fried potatoes or any other side item of your choice with bread or naan.