https://arshadhs.github.io/tags/spices/Recent content in Spices on Arshad SiddiquiHugoen-usWed, 07 Sep 2016 08:04:00 +0100https://arshadhs.github.io/docs/recipe/bbq/roastedchicken/Wed, 07 Sep 2016 08:04:00 +0100https://arshadhs.github.io/docs/recipe/bbq/roastedchicken/<h1 id="roasted-chicken"> Roasted Chicken <a class="anchor" href="#roasted-chicken">#</a> </h1> <p>A spicy and flavourful <strong>roasted chicken</strong> 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.</p> <hr> <h2 id="paste-marinade"> Paste (Marinade) <a class="anchor" href="#paste-marinade">#</a> </h2> <ul> <li>1 kg <strong>Dahi</strong> (yoghurt, without water)</li> <li>1 tsp <strong>Black Pepper</strong></li> <li>1 tsp <strong>Chilli Powder</strong></li> <li>2 tbsp <strong>Ginger Garlic paste</strong></li> <li>¼ tsp <strong>Red Food Colouring</strong></li> <li>150 ml <strong>Mustard Oil</strong></li> <li>1 tsp <strong>Methi Powder</strong> (fenugreek powder)</li> <li>A pinch of <strong>Yellow Food Colouring</strong></li> </ul> <hr> <h2 id="method-suggested"> Method (Suggested) <a class="anchor" href="#method-suggested">#</a> </h2> <ol> <li>Mix all the paste ingredients thoroughly to form a smooth marinade.</li> <li>Make deep cuts in the chicken to help it absorb the marinade.</li> <li>Rub the paste generously all over the chicken, ensuring it enters the cuts.</li> <li>Marinate for <strong>6–8 hours</strong>, or preferably overnight in the fridge.</li> <li>Preheat your oven to <strong>200°C / 390°F</strong>.</li> <li>Roast the chicken for <strong>45–60 minutes</strong>, turning once midway, until fully cooked and slightly charred.</li> <li>Rest for 10 minutes before serving.</li> </ol> <hr> <h2 id="serving-suggestions"> Serving Suggestions <a class="anchor" href="#serving-suggestions">#</a> </h2> <p>Serve with mint chutney, onion rings, lemon wedges, and naan or rice.</p>