In a mixing bowl, add in the Chicken. Marinate the Chicken with Salt, Red Chili Powder, Turmeric Powder, Coriander Powder, Cumin Powder, Garam Masala, Ginger Garlic Paste, Lemon juice, and Oil.
Mix them all well and Marinate the Chicken Overnight.
In a pan, Add in Oil for Shallow frying the chicken.
Add In the sliced Green Chilies, Curry Leaves, and Chicken into the pan.
Cook it till the chicken is roasted and crispy.
Roasted Chicken is now ready. Garnish it with Coriander leaves.
Ingredients
Directions
In a mixing bowl, add in the Chicken. Marinate the Chicken with Salt, Red Chili Powder, Turmeric Powder, Coriander Powder, Cumin Powder, Garam Masala, Ginger Garlic Paste, Lemon juice, and Oil.
Mix them all well and Marinate the Chicken Overnight.
In a pan, Add in Oil for Shallow frying the chicken.
Add In the sliced Green Chilies, Curry Leaves, and Chicken into the pan.
Cook it till the chicken is roasted and crispy.
Roasted Chicken is now ready. Garnish it with Coriander leaves.
Main Ingredients
- Chicken Breast Fillets: Tender pieces of chicken breast, providing a lean and protein-rich base for the dish.
- Red Chilli Powder: Adding a vibrant hue and a kick of heat to enhance the flavor profile of the chicken.
- Turmeric Powder: Infusing a warm, earthy color and mild flavor to the chicken, while also offering potential health benefits.
- Coriander Powder: Contributing a fragrant and citrusy note to the marinade, enhancing the overall aroma of the dish.
- Cumin Powder: Providing a warm and slightly nutty flavor, complementing the other spices in the marinade.
- Garam Masala Powder: A blend of aromatic spices, adding depth and complexity to the dish with its warm and savory notes.
- Ginger Garlic Paste: A pungent and flavorful combination that forms the base of the marinade, infusing the chicken with a rich taste.
- Lemon: Offering a citrusy zing to brighten the flavors of the dish and tenderize the chicken during the marination process.
- Oil: Used in the marinade to add moisture to the chicken and facilitate the absorption of spices.
- Green Chilli: Sliced and added for a fresh, spicy kick, contributing to the overall heat and flavor complexity of the dish.
- Curry Leaves: Infusing a distinctive aroma and subtle flavor, enhancing the authenticity of the dish.
- Oil (For shallow fry): Used for cooking the marinated chicken, providing the necessary heat for roasting and achieving a crispy texture.
FAQs
Q: Can I use a different cut of chicken for the Roasted Chicken recipe?
A: Yes, you can choose other cuts like thighs or drumsticks based on your preference. Adjust cooking times accordingly.
Q: How crucial is overnight marination?
A: Overnight marination is recommended for optimal flavor absorption, but if short on time, marinate for at least a few hours for satisfactory results.
Q: Can I substitute fresh curry leaves with dried ones?
A: While fresh curry leaves offer a unique flavor, dried ones can be used as a substitute. Adjust the quantity according to taste.
Q: Can I bake the chicken instead of shallow frying?
A: Yes, you can bake the marinated chicken in the oven. Adjust the temperature and cooking time based on your oven settings.
Q: Is it necessary to use green chilies?
A: Green chilies add spiciness, but you can adjust or omit them according to your spice preference.
Q: Can I store the marinated chicken in the refrigerator for more than one night?
A: It’s recommended not to exceed 24 hours for marination to prevent the chicken from becoming overly tenderized.
Q: Any suggestions for serving accompaniments with Roasted Chicken?
A: This roasted chicken pairs well with rice, naan, or a fresh salad for a complete meal.
Q: Can I use an air fryer for roasting the chicken?
A: Yes, you can adapt the recipe for an air fryer; adjust the temperature and cooking time accordingly.