Ingredients
- Salt 2 tbsp
- Ginger Garlic Paste 1 tbsp
- Vinegar ¼ Cup
- Cold Water 2 litre
- 4 Chicken Thigh with Leg piece
- Oil for Frying
- Lemon juice 2 tbsp
- Tikka Masala 1 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
Why This Recipe Is So Loved
Kitchen Advice
- Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (75°C).
- Basting the chicken with its juices halfway through cooking helps keep the meat moist and flavorful.
Step 1
Whisk salt, ginger-garlic paste, vinegar, and cold water in a large bowl. 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
Once the chicken is fried, coat the pieces with the marinade and let them sit for another hour.
Step 5
Preheat your oven to 180°C (350°F). Place the marinated chicken in a baking dish, add some lemon slices and green chilies on top.
Step 6
Bake the chicken for 25-30 minutes until it’s cooked through and nicely roasted.
Step 7
Let it rest a few minutes before serving, and enjoy your delicious roasted chicken!
