Roasted Chicken Masala
Roasted Chicken Masala is an aromatic and flavorful dish that combines the richness of traditional Indian spices with tender, juicy chicken. This dish offers a smoky, savory experience that will delight your taste buds. Whether you’re hosting a family dinner or looking to add an exotic flair to your weeknight meals, this recipe will bring the warmth and comfort of Indian cuisine to your table.
Equipment
- Pan: For dry-roasting the spices for Tandoori masala.
- Grinder: To grind the roasted spices into a fine powder.
- Mixing Bowl For marinating the chicken.
- Grill or Oven: Essential for grilling the marinated chicken.
- tongs For turning the chicken on the grill.
- Knife and Cutting Board: For chopping and preparing the ingredients.
Ingredients
For Tandoori Masala
- 1 tsp coriander seeds
- 5 green cardamoms
- 3 black cardamoms
- 1 stick cinnamon
- 1 bay leaf
- 3 cloves
- 1 tsp cumin seeds
- ½ tsp turmeric powder
For Marinated Chicken
- 1 kg chicken
- 1 tsp salt
- 1 tsp red chili paste
- 1 tsp ginger - garlic paste
- 1 tsp mustard oil
- ½ cup curd
- 1 tsp peppercorns
- ½ tsp Chaat Masala
- 1 tsp Tandoori Masala
- ½ tsp lemon juice
Instructions
Preparing the Tandoori Masala
- In a pan, dry-roast the coriander seeds, green and black cardamoms, cinnamon, bay leaf, cloves, cumin seeds, and turmeric powder together.1 tsp coriander seeds, 5 green cardamoms, 3 black cardamoms, 1 stick cinnamon, 1 bay leaf, 3 cloves, 1 tsp cumin seeds, ½ tsp turmeric powder
- Put all this mixture into a grinder and grind to make Masala.
Marinating the Chicken
- Place the chicken in a bowl.1 kg chicken
- Add salt, red chili paste, and ginger-garlic paste to it.1 tsp salt, 1 tsp red chili paste, 1 tsp ginger - garlic paste
- Now add mustard oil, curd, peppercorn, Chaat Masala along with Tandoori Masala, and lemon juice.1 tsp mustard oil, ½ cup curd, 1 tsp peppercorns, ½ tsp Chaat Masala, 1 tsp Tandoori Masala, ½ tsp lemon juice
- Combine well using your hands so that the chicken gets properly coated with masala.
- Cover the bowl with a thin transparent sheet and set aside to marinate for at least 30 minutes.
- After marinating, grill the chicken for about 20 minutes at 250°C.
- Grilling is the last task after which the chicken is ready to serve.
- Serve the roasted chicken hot with generous garnishing of Chaat Masala and lemon with chutney and onion rings.
Notes
You can serve this with mint or coriander chutney.
Customizations:
- Heat Level: Adjust the red chili paste for a spicier or milder flavor.
- Flavor Variations: You can add a pinch of garam masala or smoked paprika to enhance the flavor.
- Grilling Tips: You can use a grill pan if you prefer cooking indoors.
Serving Tips:
- Serve with naan bread, rice, or a side of salad for a complete meal.
- Pair with a tangy mint chutney for an extra burst of flavor.
Storage Tips:
- Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently to maintain flavor and texture.
Cooking Tips:
- Ensure the chicken is marinated for at least 30 minutes for the best flavor absorption.
- Grill on medium heat to get a perfectly crispy outer layer without drying out the chicken.
Make-Ahead Tips:
- Prepare the Tandoori masala and marinate the chicken the night before for a deeper flavor.
- Grill the chicken in advance and reheat before serving for a convenient, stress-free meal.
Nutrition
Calories: 2373kcalCarbohydrates: 17gProtein: 3gFat: 256gSaturated Fat: 77gPolyunsaturated Fat: 53gMonounsaturated Fat: 113gCholesterol: 272mgSodium: 614mgPotassium: 87mgFiber: 2gSugar: 12gVitamin A: 21IUVitamin C: 5mgCalcium: 39mgIron: 1mg
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