SPICY ROAST CHICKEN

SPICY ROAST CHICKEN

 

 

 

 

Spices and herbs have been used to flavor food for thousands of years in India. India is a large country . Indian food has many regional variations in climate, custom and religion. Generally the food is mild in the North, it gets hotter and spicier the further south. The North is bread-eating , cooking fat is butter - ghee, the South is rice-eating  , use oil instead of ghee. On the east coast food is again  different , more fish and sea food. Mustard seed and oil are popular.  

I'm sure you will enjoy Indian Cuisine if you like spicy food. It is possible to change measurement of spice, more or less. It depends on your taste.

On this recipe I prefer to stand the chicken over night. It makes more tasty.  

 

 

 

 

INGREDIENTS

4 chicken quarters or 8 chicken drumsticks

1 cup yogurt

1clove garlic, crushed

1 medium onion, finely chopped

1 tsp fresh ginger root, finely chopped

1/2 tsp ground coriander

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp cinnamon

2 tsp curry powder

1/2 tsp -or more chili powder

1/4 cup vegetable oil

2 tbsp lemon juice

1 tsp salt

 

Place the ginger, onion garlic, chili powder , ground coriander, turmeric, cumin, cinnamon, curry powder, vegetable oil, lemon juice and salt in a bowl. Mix with the yogurt. Cover the chicken quarters with spicy yogurt mixture. Let it stand in the fridge at least 2 hours or over night.

Place chicken quarters into a ovenproof dish. Cook in a pre-heated oven , 200C/ 425F for 35-45 minutes. Check that the chicken is cooked. Serve with rice pilaf and salad.