Roasted Chicken

September 7, 2016

Roasted Chicken #

A spicy and flavourful roasted chicken recipe inspired by a chef at Lawaza. The marinade is yoghurt-based and infused with aromatic spices, mustard oil, and colour for a signature restaurant-style finish.

Paste (Marinade) #

• 1 kg Dahi (yoghurt, without water)
• 1 tsp Black Pepper
• 1 tsp Chilli Powder
• 2 tbsp Ginger Garlic paste
• ¼ tsp Red Food Colouring
• 150 ml Mustard Oil
• 1 tsp Methi Powder (fenugreek powder)
• A pinch of Yellow Food Colouring

Method (Suggested) #

1. Mix all the paste ingredients thoroughly to form a smooth marinade.
2. Make deep cuts in the chicken to help it absorb the marinade.
3. Rub the paste generously all over the chicken, ensuring it enters the cuts.
4. Marinate for 6–8 hours, or preferably overnight in the fridge.
5. Preheat your oven to 200°C / 390°F.
6. Roast the chicken for 45–60 minutes, turning once midway, until fully cooked and slightly charred.
7. Rest for 10 minutes before serving.

Serving Suggestions #

Serve with mint chutney, onion rings, lemon wedges, and naan or rice.

Tandoori Raan

March 27, 2014

Spiced Roast Leg of Lamb (Tandoori Raan) #

A leg of lamb roast is divine — rich with flavour, tender in texture, and steeped in tradition. The first time I had tandoori raan was at Karim’s, during a special dinner to celebrate receiving my first salary. Since then, it’s been close to my heart.

For my first home attempt, I used lamb shoulder. My concern was whether the inside would cook thoroughly — it did, beautifully. The key is to prick the meat generously so the marinade penetrates deeply, delivering flavour in every bite.